A ten-year long European study involving 20,649 men and women found that increased blood levels of Vitamin C reduce the risk of stroke by 42%. University of Cambridge (United Kingdom) researchers revealed that both consumption of Vitamin C-rich foods and dietary vitamin supplements were equivalent in providing stroke-reducing benefits.  They found that an optimal blood level of Vitamin C was reached after study subjects ingested five servings of fruits and vegetables. 

A potent antioxidant that protects against free radical cellular damage, Vitamin C is found in abundantly in citrus fruit and juices, strawberries, blueberries, rose hips, cantaloupes, tomatoes, and red bell peppers.  Because Vitamin C is easily destroyed by cooking, opt to eat your fruits and vegetables raw.  As well, because Vitamin C levels drop as foods are stored, buy as is locally available and consume immediately after purchase.