Vitamin C could reduce risk of stroke

WASHINGTON: Eating foods that contain vitamin C, such as oranges, papaya, pepper, broccoli and strawberries may reduce your risk of stroke, a new study 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.