Fend Off Stroke With These Foods
February 24, 2014 by Carl Lowe
A stroke kills an American every four minutes. But researchers in France have found that certain foods can significantly lower your risk of this dangerous killer.
The study of people who suffered an intra-cerebral hemorrhagic stroke, the kind that occurs when a blood vessel ruptures in your brain, showed that not having enough vitamin C in your body makes you more vulnerable to this dangerous development.
The researchers recommend eating more foods like oranges, berries, broccoli, cauliflower and papaya that are good sources of vitamin C.
“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,” says researcher Stéphane Vannier, M.D., with Pontchaillou University Hospital in Rennes, France. “More research is needed to explore specifically how vitamin C may help to reduce stroke risk. For example, the vitamin may regulate blood pressure.”
Vannier notes that vitamin C also helps the body produce collagen, a protein incorporated in bones, skin and tissues.