Think about Flavo C, our vitamin C/bioflavonoid formula. Vitamin C decreases blood pressure, which may partly explain the association between fruit and vegetable intake and mortality from stroke, said Stephane Vannier, MD, a neurologist at Pontchaillou University Hospital, Rennes, France. Moreover, ascorbic acid contributes to collagen biosynthesis and regulation, including that of basal membrane vessel type IV collagen. Depletion is responsible for unstable and dysfunctional collagen with loss of organ support properties, which may lead to hemorrhages. In a nutshell, Vanniers research has shown that diets with a good supply of vitamin C foods leads to fewer strokes.
Posted on: Tue, 04 Mar 2014 03:28:33 +0000
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