Researchers in East of the university of Finland found that the lycopene in tomatoes and tomatoes food can reduce the risk of a stroke by 50% or more.
In this study, the researchers recruited 1031 males aged from 46 to 65 years old, tracking 12 years. In the meantime, a total of 67 men had stroke. Analysis showed that in the plasma concentration of lycopene, 25 people got stroke in 258 people whose plasma concentration are the lowest.Meanwhile, only 11 people suffer from stroke in 259 people whose plasma concentration are the highest. This suggests that lycopene intake can reduce the risk of stroke by 59%.
The researchers said that this research shows that more lycopene intake can reduce the occurrence of male stroke and ischemic stroke, but further studies will determine its mechanism of action.
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