Tomatoes may be ‘stroke preventers’


ISLAMABAD: A diet rich in tomatoes may reduce the risk of stroke, according to researchers.

Researchers were investigating the impact of lycopene, a bright red chemical found in tomatoes, peppers and water-melons, BBC health reported.

A study of 1,031 men showed those with the most lycopene in their bloodstream were the least likely to have a stroke.

The levels of lycopene in the blood were assessed at the beginning of the study, which then followed the men for the next 12 years.

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.

Lycopene acted as an antioxidant, reduced inflammation and prevented blood clotting.

This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke.

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