15 February 2014

Vitamin C Lowers Risk of Hemorrhagic Stroke

The American Academy of Neurology released a study citing that Vitamin C, often found in citrus fruits, lowers risk of hemorrhagic stroke. The study will be presented at the AAN's 66th Annual Meeting in Philadelphia which starts on April 26.

The study noted that the 65 test subjects they used who had suffered an intracerebral hemorrhagic stroke (a blood vessel rupture inside the brain) had depleted levels of vitamin C. They also studied 65 healthy participants and noted that these had normal vitamin C levels.

A 2012 study published in Stroke: Journal of the American Heart Association also showed that a category of flavonoids found in citrus fruits may reduce stroke risk. This earlier study notes that the flavonoids may provide stroke protection such as improved blood vessel function and an anti-inflammatory effect.

A hemorrhagic stroke is a result from a weakened vessel that ruptures and bleeds into the surrounding brain. It is far more dangerous than an ischemic stroke.

Vitamin C and Stroke Prevention

Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke, according to a study released today that will be presented at the American Academy of Neurology's 66th Annual Meeting in Philadelphia, April 26 to May 3, 2014.

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 intracerebral 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. Overall, 41 percent of participants had normal levels of vitamin C, 45 percent showed depleted levels of vitamin C and 14 percent were considered deficient of the vitamin.

Video: Citrus fruits lower stroke risk

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 St├ęphane Vannier, MD, 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 adds that vitamin C appears 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.


American Academy of Neurology
American Heart Association
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