Benefit of tomato juice - Tomato Lower Stroke Risk

Eating tomatoes and tomato fruit-based foods may reduce the risk of stroke. It is the latest research results, which reveal tomatoes contain antioxidant lycopene. The scientists checked the blood levels of lycopene in the more than one thousand Finnish men aged 46 to 65 years when the study began.  

Then followed them for an average of 12 years. In the follow-up period, the 67 of men have a stroke. Overall, men with the highest lycopene levels turned out to be 55 percent less stroke (11 of 259) compared with those with the lowest antioxidant levels (25 of 258).

When scientists focus only on the blood clot as a cause of stroke, they found that men with the highest levels of lycopene turns out 59 percent fewer strokes than those who have the lowest level.

However, scientists have found no association between the risk of stroke with the antioxidant levels of alpha-carotene, beta-carotene, alpha-tocopherol, and retinol in the blood.

 "This study adds to the evidence that the consumption of a diet rich in fruits and vegetables are associated with a lower risk of stroke,"

 

According Karppi, these results support the recommendation that people who consumed more than five servings of fruits and vegetables per day will reduce the number of strokes in the world, according to previous studies.
 
Other experts agree that it takes a healthy diet. This study shows a direct relationship between high concentrations of lycopene in the blood with a reduced incidence of stroke (more than 55 percent).
 

"Lycopene is an antioxidant that can reduce inflammation, boost the immune system and prevent blood clotting," 

 
People should consume foods rich in fruits and vegetables (especially tomatoes) and avoid smoking to reduce the risk of stroke.