Eating fruits such as Strawberries, Peppers, or Broccoli can reduce the risk of strokes. The fruits mentioned above have one thing in common- All the above mentioned fruits are rich in Vitamin C. Medical News Today reported that eating fruits with a high Vitamin C content can reduce the risk of stroke. This conclusion had come from a study presented by the American Academy of Neurology’s 66th Annual Meeting. Researchers evaluated data from 65 patients who had suffered hemorrhagic strokes along with data from 65 healthy patients. Strokes are caused by the rupture of weakened blood vessels which causes leaking of blood into the brain.
Both the groups had blood tests to check their Vitamin C levels. 41 percent of participants had normal levels, 45 percent had low levels and 14 percent had levels so low they were considered to be vitamin C deficient.
The persons who suffered from episodes of strokes had lower levels of Vitamin C while persons who did not have any stroke had normal levels of Vitamin C.
Study author Dr. Stéphane Vannier, of Pontchaillou University Hospital in Rennes, France said, “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,”
The researchers suggest that Vitamin C reduces hypertension and this could be one of the reasons which helped to reduce the risk of stroke.
Stroke has been the fourth leading cause of deaths in US and every year 795,000 Americans suffer from stroke and 130,000 die annually.