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研究: 低维生素C水平增加出血性中风的风险  

2014-12-05 20:52:39|  分类: 维生素与健康 |  标签: |举报 |字号 订阅

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Strokes are the second leading cause of death in the world, with around 4.4 million occurring each year. In the United States, stroke is the number three cause of death behind heart disease and cancer, affecting over 700,000 people every year. To put the magnitude of the situation in perspective, someone, in the U.S., has a stroke every 45 seconds! 

However, recent research suggests that taking more vitamin C could lower the risk for hemorrhagic stroke – which happens to be one of the deadliest stroke types. An elevated blood plasma level of vitamin C seems to have a protective effect; in fact, it has been associated with lower incidents of hemorrhagic stroke, as compared with patients who have a vitamin C deficiency.

Vitamin C levels linked to tissue health and stroke prevention 

Stroke researcher Stéphane Vannier, MD and her colleagues recently found that plasma vitamin C concentrations lower than 11 micromoles per liter can lead to hemorrhagic effects. Sixty-five people who suffered hemorrhagic stroke all showed depleted vitamin C levels; the control group, who did not suffer stroke, had normal C levels. 

Vitamin C levels in the body already have an established relationship to tissue strength and integrity; and we know that vitamin C deficiency can cause bleeding gums and the disease scurvy. Researchers speculate a deterioration in tissue strength could be contributing to the bleeding in the brain that accompanies hemorrhagic stroke. 

A 1995 study detailed in the British Medical Journal showed elderly persons with low levels of vitamin C had greater risk of all types of stroke; plus a 2008 University of Cambridge study found people with high C levels reduced their risk of stroke by 42 percent. 

Experts say: ‘The benefits of vitamin C are undeniable’ 

’Vitamin C is the world’s best natural antibiotic, antiviral, antitoxin and antihistamine… Let the greats be given their due. The importance of vitamin C cannot be overemphasized.’ – Andrew W. Saul, Ph.D. 

“Man’s body was designed to function best with high blood and cellular levels of vitamin C – synthesized as needed by the liver. Due to an inborn error of metabolism, the vast majority of us no longer have the ability to make it, but that does not lessen our need for vitamin C or the benefits derived from it.” – Thomas E. Levy, MD, JD 

In July 2013, researchers at Columbia University published a definitive study, looking at over 16,000 Americans, which showed that those with the highest concentration of vitamin C were 45% less likely to die of any cause.

The growing list of reasons to take vitamin C 

In addition to supporting tissue health, studies have shown that vitamin C helps to maintain blood vessel health, regulate blood pressure, stabilize blood sugar, and support the digestive system by helping to neutralize free radicals. It is also extremely beneficial to cardiovascular health. With confirmation that it is also protective against occurrences of stroke, the compelling list of reasons to take vitamin C just got longer. 

You can optimize your vitamin C levels by eating lots of fresh (organic) vitamin C-rich foods, on a daily basis. The best foods to eat for vitamin C, beyond an orange, are yellow (or red) bell peppers, camu camu or other berries, broccoli and many of the dark, leafy green vegetables – to name a few. Naturally, depending on your personal health issues, you may benefit from supplemental forms of IV, powder or liposomal vitamin C. 

Oral vitamin C supplements offer consistent intake on a daily basis, but you’ll likely need to take more than the recommended daily allowance of 75 to 90 mg. Consult with an experienced healthcare provider to determine the right vitamin C dosage for you. Another good idea would be to consider splitting up your daily oral dosage – to be taken at intervals throughout the day – to help maintain optimal levels. And, remember, many forms of vitamin C are derived from genetically modified corn, so like anything else, know your source before you consume it. 

References:
http://www.uhnj.org/stroke/stats.htm
http://www.lef.org/Magazine/2014/5/In-The-News/Page-01
http://www.medscape.com/viewarticle/820660
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2549941
http://www.naturalnews.com/045838_vitamin_c_stroke_risk_disease_prevention.html
http://www.ncbi.nlm.nih.gov/pubmed/?term=serum+antioxidant+nutrients%2C+vitamin+a%2C+and+mortality+in+us+adults

by: Dena Schmidt

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