VITAMIN C COULD REDUCE INFLAMMATION.

A new cross-sectional study, published in this month’s American Journal of Clinical Nutrition examined 3258 men aged between 60 and 69 with no history of diabetes or cardiovascular disease. A food-frequency questionnaire was used to quantify vitamin C intake from dietary and supplemental sources, and related to blood levels of certain markers linked to inflammation. High blood levels of vitamin C were associated with a 45% reduced risk of inflammation, and high fruit intake was related to a 25% reduced risk of inflammation. (Nutraingredients.com, 3/8/2006)