1. Tomatoes may help reduce the risk of stroke
According to research, the consumption of tomatoes as well as tomato-based products is linked to a reduced risk of stroke. Tomatoes are an excellent source of the antioxidant lycopene.
The study discovered that individuals with the highest blood levels of lycopene were 55% less likely to experience a stroke compared to individuals with the lowest blood levels of lycopene.1✅ JOURNAL REFERENCE
DOI: 10.1212/WNL.0b013e31826e26a6
The study included 1,031 men between 46 and 65 years old. Their blood levels of lycopene were tested when the study started, and they were monitored for 12 years on average. In that time, 67 men experienced a stroke.
Of the men having the lowest lycopene levels, 25 of 258 experienced a stroke. Of those having the highest lycopene levels, 11 of 259 men experienced a stroke.
When just strokes as a result of blood clots were looked at, the results were even more substantial.
Individuals having the highest lycopene levels were 59% less likely to experience a stroke compared to individuals having the lowest levels.
