Tomatoes help reduce risk of stroke, according to a new research published in Neurology. Tomatoes are high in the antioxidant lycopene.
The study found that people with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene in their blood.
The study involved 1,031 men in Finland between the ages of 46 and 65. The level of lycopene in their blood was tested at the start of the study and they were followed for an average of 12 years. During that time, 67 men had a stroke.
"This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke," said study author Jouni Karppi, PhD, of the University of Eastern Finland in Kuopio. "The results support the recommendation that people get more than five servings of fruits and vegetables a day, which would likely lead to a major reduction in the number of strokes worldwide, according to previous research."
The study also looked at blood levels of the antioxidants alpha-carotene, beta-carotene, alpha-tocopherol and retinol, but found no association between the blood levels and risk of stroke.
The study was supported by Lapland Central Hospital.
The American Academy of Neurology, an association of more than 25,000 neurologists and neuroscience professionals, is dedicated to promoting the highest quality patient-centered neurologic care. A neurologist is a doctor with specialized training in diagnosing, treating and managing disorders of the brain and nervous system such as Alzheimer''s disease, stroke, migraine, multiple sclerosis, brain injury, Parkinson''s disease and epilepsy.