Vitamin C may reduce stroke risk

 
By Michelle Champalanne • Published: May 29th, 2014
Category: Health in a Heartbeat
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For years, researchers have said getting your daily dose of vitamin C has several health benefits, such as cancer prevention and treatment, lowering cardiovascular disease risk and even preventing the common cold.

Here’s yet another reason why vitamin C is the power supplement for your body. A recent study found that a diet full of foods containing vitamin C may be linked to a reduced risk for hemorrhagic stroke.

The study discovered that participants who experienced stroke had depleted levels of vitamin C.

Researchers suggest vitamin C might reduce blood pressure, along with providing other benefits that help reduce stroke risk, like making collagen.

In consideration of these findings, researchers say vitamin C deficiency should be considered a risk factor for hemorrhagic stroke alongside high blood pressure, drinking alcohol and being overweight.

According to the Centers for Disease Control and Prevention, stroke is the fourth leading cause of death in the U.S.

The human body is unable to produce vitamin C on its own and cannot store this water-soluble vitamin. Therefore, researchers urge people to include vitamin C-rich foods in their daily diet.

Foods like oranges, peppers, strawberries and broccoli are rich in vitamin C. In fact, a cup of fresh-squeezed orange juice can have up to 117 percent of your recommended daily intake of vitamin C.

The recommended dietary allowance of vitamin C for men age 19 and older is 90 milligrams per day. The allowance is 75 milligrams per day for women over 19.

Vitamin C is needed for the growth and repair of tissues in your body. It is also one of many antioxidants.

Citrus fruits and vegetables have the highest levels of vitamin C, so stock up on oranges and enjoy a few more health benefits.