Vitamin C lowers the risk of heart diseases, early death
A new research has found that high concentration of vitamin C in the blood attained by eating fruits and vegetables is associated with a reduced risk of cardiovascular disease and early death.
Washington DC: A new research has found that high concentration of vitamin C in the blood attained by eating fruits and vegetables is associated with a reduced risk of cardiovascular disease and early death.
The research conducted by University of Copenhagen and Herlev and Gentofte Hospital showed that among other supplements, vitamin C from fruits and vegetables helps build connective tissue which supports and connects different types of tissues and organs in the body and protects cells and biological molecules from the damage.
The researchers examined the data of 100,000 people and their intake of fruit and vegetables as well as their DNA and observed that those who had highest intake of fruit and vegetables had a 15 percent lower risk of developing cardiovascular diseases and a 20 percent lower risk of early death compared with those who very rarely eat fruit and vegetables.
On the other hand, they linked the reduced risk was related to high vitamin C concentrations in the blood from the fruit and vegetables.
Camilla Kobylecki, a medical doctor and PhD student at the Department of Clinical Biochemistry, Herlev and Gentofte Hospital, said that they will continue their work to determine which other factors, combined with vitamin C, have an impact on cardiovascular disease and death.
The research is published in the well known American Journal of Clinical Nutrition.