Tomatoes Can Lower Stroke Risk – Study
Eating tomatoes can dramatically reduce the risk of having a stroke, according to a new study out Monday that provided more support for diets rich in fruits and vegetables.
The key factor appears to be the powerful antioxident lycopene, according to the Finnish study published in the Neurology journal.
The research -- based on data from more than 1,000 middle-aged men, followed for an average of 12 years -- indicates that people with the highest levels of lycopene in their blood have a 55 percent lower chance of suffering a stroke.
