A new study suggests that higher vitamin C intake may be linked to lower blood pressure.
Vitamin C (ascorbic acid) is a water-soluble vitamin, which is needed by the body to form collagen in bones, cartilage, muscle and blood vessels, and which aids in the absorption of iron. Dietary sources of vitamin C include fruits and vegetables, particularly citrus fruits such as oranges.
Many uses for vitamin C have been proposed, but few have been found to be beneficial in scientific studies. In particular, research on asthma, cancer and diabetes remains inconclusive, and no benefits have been found for the prevention of cataracts or heart disease.
In a new study, researchers conducted a comprehensive literature search for well-designed clinical trials evaluating the effects of vitamin C on blood pressure. Twenty-nine studies were ultimately identified for inclusion.
The average daily dose of vitamin C used in all trials was 500 milligrams, and the average study duration was eight weeks. After analyzing the data, the researchers found that higher vitamin C intake was significantly linked to reductions in blood pressure.
The authors concluded that although higher vitamin C intake may reduce blood pressure in the short-term, long-term studies are necessary to further evaluate these findings.
For more information about vitamin C, please visit Natural Standard's Foods, Herbs & Supplements Database.