Tomato Reduces Stroke – New Research

Tomato reduces stroke by 50 per cent

A recent research published in the journal “Neurology”, has claimed that consumption of tomato and tomato based food which are rich in anti-oxidant lycopene can reduce the risk of stroke to 50 per cent.

According to the researchers from Finland, people who consumed food with highest amount of lycopene were 55 per cent less likely to get stroke than those who consumed or had lowest amounts of lycopene in their blood.   

About 1031 men in an age group of 46 and 65 were involved in the study. Lycopene levels were tested in their blood at the beginning of the study and were followed for an average of 12 years. During the study, about 67 men suffered stroke.

Out of 258 men who had lowest levels of lycopene, 25 suffered stroke and among 259 men who had highest levels of lycopene, 11 of them suffered stroke. Ultimately the result was, those with the highest levels of lycopene were 59 per cent less likely to suffer from stroke when compared with those who had lowest levels of lycopene.