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Vitamin C could reduce risk of stroke, study
date:Feb 17, 2014
Eating foods that contain vitamin C, such as oranges, papaya, peppers, broccoli and strawberries, may reduce your risk of stroke, a new study has found.

The study, to be presented at the American Academy of Neurology 's annual meeting in Philadelphia later this year, involved 65 people who had experienced an intracerebral hemorrhagic stroke, or a blood vessel rupture inside the brain, as well as 65 healthy people.

Participants were tested for the levels of vitamin C in their blood in order to

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