Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stoke according to a study relesd today that will be presented at the Amrican of Neurology's 66th Annual Meeting in Philadephia, April 26 to May 3, 2014

Vitamin C is found in fruits and vegetables such as organges, papaya, peppers, broccoli and strawberries.

Hemorrhagic stroke is lesscommon than ischemic stroke, but is more often deadly.

The study invloved 65 people who had experienced n intracerebral hemorrhaigc stroke, or a blood vesselrupture inside the brain. They were compared to 65 healthy people. Participants were tested for the levels of vitamin C in their blood. Forty-one percent of cses had normal level of vitamin C, 45 percent showed epleted level of vitamin c and 14 percent were considered deficient of the vitamin. 

On average, the people who had  stroke had depleted levels of vitamin C, while those who had not had a stikw had normal level of the vitamin.

"Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressur, drinking alcohol and being overweight

in our study," said study author Stephane Vannier, MD, with pontchaillou Univeristy Hospital in rennes, France.

"more research is needed to explore risk. For example, the vitamin may regulate blood pressure."

Vannier adds that vitamin C appears to have other benefits like creating collagen, a protein found in bones, skinand tisues.