Vitamin C linked to reduced risk of stroke
A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
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Vitamin C linked to reduced risk of stroke
February 17, 2014 · by · in Nutritional News · Tags: conference-later, containing-vitamin, eating-foods, oncalldietitian.com, reduced-risk, stroke, such-as-oranges, year
Vitamin C linked to reduced risk of stroke
A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
Follow this link:
Vitamin C linked to reduced risk of stroke
February 17, 2014 · by · in Nutritional News · Tags:
Vitamin C linked to reduced risk of stroke
A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
See the article here:
Vitamin C linked to reduced risk of stroke
February 17, 2014 · by · in Nutritional News · Tags: conference-later, containing-vitamin, eating-foods, nutrition, reduced-risk, stroke, study-due, such-as-oranges, year
Vitamin C linked to reduced risk of stroke
A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
Follow this link:
Vitamin C linked to reduced risk of stroke
February 17, 2014 · by · in Nutritional News · Tags:
