Citrus reduces risk of stroke

A new study has found that eating citrus may reduce your risk of haemorrhagic stroke, which is the deadlier of the two types of stroke.

The study looked at the correlation between vitamin C levels in the blood and incidence of stroke. Blood samples were taken from 65 people who had experienced either a haemorrhagic stroke, or a blood vessel rupture inside the brain, and were compared with blood samples taken from 65 healthy participants.

The results showed that, on average, the people who had experienced a haemorrhagic stroke had depleted levels of vitamin C, while the healthy individuals had normal levels of the vitamin.

Vitamin C is found in fruits and vegetables including oranges, lemons, papaya, capsicum, broccoli and strawberries.

The author of the study, Stephane Vannier MD, explained, “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. More research is needed to explore specifically how vitamin C may help to reduce stroke risk. For example, the vitamin may regulate blood pressure.”

Vitamin C deficiency has also been linked to heart disease.

You can find out more at the ScienceDaily website

In the meantime, why not eat an orange, or make this Orange and Almond Cake?