Tomatoes help reduce risk of stroke, according to a new research published in Neurology. Tomatoes are high in the antioxidant lycopene.
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Stroke is a brain attack, which occurs when the blood supply to the brain is interrupted. It affects all age groups; according to the WHO, 15 million people are affected by stroke annually.
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Among the men with the lowest levels of lycopene, 25 of 258 men had a stroke. Among those with the highest levels of lycopene, 11 of 259 men had a stroke. When researchers looked at just strokes due to blood clots, the results were even stronger. Those with the highest levels of lycopene were 59 percent less likely to have a stroke than those with the lowest levels.
"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."
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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.
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