http://foodconsumer.org/7777/8888/H_eart_amp_B_lood_30/030106312008_Vitamin_C_may_reduce_stroke_risk_dramatically.shtml SATURDAY MARCH 1, 2008 (Foodconsumer.org) -- University of Cambridge researchers found those who had the highest level of vitamin C in their blood were much less likely to have a stroke, suggesting that intake of vitamin C may help reduce the risk.
The study published in the Jan, 2008 issue of American Journal of Clinical Nutrition showed those who had the highest level (greater than 66 micromoles per liter) had a 42 percent reduced risk for stroke compared to those who had the lowest level (less than 41 micromoles per liter).
The study did not mean that increasing vitamin C intake through one's diet or a supplement would definitely reduce the risk of stroke or increased levels of the vitamin was the cause for the reduced risk although the possibility could not be excluded either.
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The association between the plasma vitamin C level and the risk of stroke existed after a series of other factors were considered including age, sex, smoking habits, alcohol consumption, blood pressure, cholesterol, BMI, physical activity, and use of supplements.