date:Oct 10, 2012
A study published in Neurology shows that eating tomatoes and tomato-based foods may be associated with a lower risk of stroke.
The study involved 1,031 men in Finland, ages 4665. The level of lycopenean antioxidant found in tomatoesin their blood was tested at the start of the study and they were followed for an average of 12 years. During that time, 67 men had a stroke.
The study found that people with the highest amounts of lycopene in their blood were 55% less likely to have a stroke than