According to a study published in the American Journal of Clinical Nutrition, Vitamin C intake through diet and/or supplementation may reduce the level of inflammatory markers by 45%.
Over 3200 men between the ages of 60 and 69 who had no history of cardiovascular disease or diabetes participated in this cross-sectional study. A food frequency questionnaire was used to determine the Vitamin C intake from both supplemental and dietary sources. The researchers than used the information off the questionnaires and compared blood levels of certain inflammatory markers like CRP (C-reactive protein) and t-PA (tissue plasminogen activator), a marker of endothelial dysfunction, to the data gathered.
High blood levels of Vitamin C were associated with a 45% reduction in risk of inflammation when compared with CRP levels. High fruit intake was related to a 25% reduction in inflammation risks. Plasma Vitamin C also showed an inverse relationship with both blood viscosity (resistance of fluids against flow) and fibrongen concentrations (blood coagulation factors).
Since this was only a cross sectional study and not a randomized placebo based trial further studies are called for.
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