1. In the June 2015 issue of the American Journal of Clinical Nutrition investigators examined the Copenhagen General Population Study and the Copenhagen City Heart Study. Dietary intake with respect to vitamin C was examined using food questionnaires. In addition vitamin C levels were also analyzed. Dietary intake data was available for 87,030 men and women from the Copenhagen General Population Study. 3512 newly recruited subjects also had their plasma vitamin C levels measured. There were 10,123 individuals who developed ischemic heart disease. Over the course of the study there were 8,477 deaths from heart attacks. When the investigators looked at the group of people with the highest intake of fruit and vegetables they had a 15% lower risk of developing cardiovascular disease when compared to those who ate fruit and vegetables very rarely. The group of people with the highest intake of fruit and vegetables also had a 20% lower risk of early death after a heart attack. Dr. Kobylecki, the lead author added that in those where vitamin C blood levels were available it became clear that reduced risk of heart attacks and mortality was related to high levels of vitamin C.
2. Another 2015 publication from the Department of Chemical Engineering, Texas Tech University, Lubbock, TX pointed out that free radicals from excessive oxidative stress can cause cardiovascular disorders, hardening of the arteries, heart attacks and more. Antioxidants like vitamin C can maintain the intracellular equilibrium. Other antioxidants are also useful in that regard: CoQ10, beta-carotene, lycopene, quercetin, resveratrol and vitamin E. In this paper the authors concentrated on the pharmacokinetics of various antioxidants pointing out that the blood levels were not always maintained to levels where it would have been desirable. Various novel carriers were discussed such as nanoformulations, liposomes and nanoparticles to see whether they could provide superior delivery of antioxidants in the management of cardiovascular disease.
Vitamin C Against Heart Attacks
Conclusion
Vitamin C remains the one vitamin, which has shown its benefits over the years, if not over the centuries. Seafarers knew that lemons prevented scurvy, but in the meantime we know a lot more about the power of antioxidants. Antioxidants like vitamin C are very important to inactivate free radicals that could otherwise damage heart cells. The heart attack rate is lower in those who take in more vitamin C and other antioxidants. The death rate after a heart attack is also much lower when people have consumed higher doses of vitamin C. Fruit and vegetable consumption is the simple answer.
More info about prevention of heart attacks: https://nethealthbook.com/cardiovascular-disease/heart-disease/heart-attack-myocardial-infarction-or-mi/prevention-heart-attack/
More info about stroke prevention: https://nethealthbook.com/cardiovascular-disease/stroke-and-brain-aneurysm/stroke-prevention/
