Tomatoes help reduce the risk of stroke

According to a study by Finnish scientists published in the American Academy of Neurology magazine published on October 9, 2012, eating lots of tomatoes and products from tomatoes will help significantly reduces the risk of stroke because this fruit is rich in Lycopene antioxidants.

The study was conducted on 1,031 men in Finland aged 46 to 65 and lasted for 12 years. Lycopene concentrations of participants were carefully checked before the study began.

During the study period, 67 people had a stroke. Of the 258 people with the lowest Lycopene levels, there were 25 people who experienced strokes, while 259 people with the highest Lycopene levels had only 11 strokes.

The results showed that people with high levels of Lycopene in the blood had an average 55% lower chance of having a stroke than those with low Lycopene levels.

'The study provides more evidence that diet rich in fruits and vegetables has a significant effect on reducing stroke risk,' said Jouni Karppi, research author at the University of Eastern Finland in Kuopio.