date:Oct 12, 2012
Eating tomato and tomato-based food rich in antioxidant lycopene can halve the risk of stroke, a new research has claimed.
Finland researchers found that people with the highest amounts of lycopene in their blood were 55 per cent less likely to have a stroke than people with the lowest amounts of lycopene in their blood.
The study involved 1,031 men in Finland between the ages of 46 and 65. The level of lycopene in their blood was tested at the start of the study and they were followed for an