Each year, over 15 million people worldwide suffer from a stroke. Research published in the American Journal of Clinical Nutrition and Stroke: A Journal of Cerebral Circulation found vitamin C to be exceptionally helpful in stroke prevention.

Identification and health consequences

When blood circulation to the brain fails, either from an obstruction or blood vessel rupture, brain cells begin to die from lack of oxygen, indicating that we've had a stroke. The event doesn't discriminate between race, sex or nationality - even babies within the womb can have a stroke. The three different classifications include:

Ischemic strokes, which occur when a blood vessel to the brain becomes blocked. This is the most common form, accounting for 87 percent of all cases.

Hemorrhagic strokes, which transpire when a weak blood vessel ruptures - aneurysms and arteriovenous malformations are two examples. The most frequent cause of this type is due to high blood pressure.

Transient ischemic attacks, which are triggered by a temporary blood clot. It's a "mini-stroke" and serious warning sign of dangerous blockages in the future.

Stroke is responsible for confusion, paralysis and loss of vision and/or speech - hence why prevention is so important.

Vitamin C may help with stroke prevention

As we age, proactive steps can be taken to minimize the risk of experiencing a stroke. Researchers have found one of the best forms of prevention is a diet high in vitamin C. The Linus Pauling Institute remarks on two studies that found a positive correlation between vitamin C and reduced stroke risk:

"With respect to vitamin C and cerebro-vascular disease, a prospective cohort study that followed more than 2,000 residents of a rural Japanese community for 20 years found that the risk of stroke in those with the highest serum levels of vitamin C was 29% lower than in those with the lowest serum levels of vitamin C. Additionally, the risk of stroke in those who consumed vegetables 6-7 days of the week was 54% lower than in those who consumed vegetables 0-2 days of the week. Similarly, the EPIC-Norfolk study, a 10-year prospective cohort study in 20,649 adults, found that individuals with plasma vitamin C levels in the top quartile (25%) had a 42% lower risk of stroke compared to those in the lowest quartile. In both the Japanese and EPIC-Norfolk populations, serum levels of vitamin C were highly correlated with fruit and vegetable intake."