An orange a day may ward off stroke risk. Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke says a study. Vitamin C is found in fruits and vegetables such as oranges papaya peppers broccoli and strawberries. Hemorrhagic stroke is less common than ischemic stroke but is more often deadly. The study involved 65 people who had experienced an intra cerebral hemorrhagic stroke or a blood vessel rupture inside the brain. They were compared to 65 healthy people.
Participants were tested for the levels of vitamin C in their blood. Forty one per cent of cases had normal levels of vitamin C 45 per cent showed depleted levels of vitamin C and 14 per cent were considered deficient of the vitamin. On average the people who had a stroke had depleted levels of vitamin C while those who had not had a stroke had normal levels of the vitamin. “our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke as were high blood pressure drinking alcohol and being overweight in our study” said study author Stephane vannier with Pontchaillou University Hospital in Rennes France. Vannier added that vitamin C appeared to have other benefits like creating collagen, a protein found in bones skin and tissues. Vitamin C deficiency has also been linked to heart disease.