Eating Tomatoes Can Reduce the Risk of Strokes

Tomatoes are linked to a decreased risk of stroke in men, a new study finds.
Some evidence suggests that lycopene quells inflammation, limits cholesterol production and inhibits blood clotting. But first and foremost, lycopene is a carotenoid, an antioxidant that stops an unstable molecule in the body called free radicals – agents that can induce DNA damage, kill cells, attack proteins and contribute to blood vessel disease.
 Lycopene acted as an antioxidant, reduced inflammation and prevented blood clotting

New research shows that the compound lycopene, found in tomatos, helps to lower the risk of a stroke by more than 50%.

This study further supports the importance of consuming fruits and vegetables rather than nutritional supplements in the prevention of conditions like stroke and heart disease, said Dr. Lori Mosca, professor of medicine at Columbia University Medical Center.

The study, published Monday in the journal Neurology, involved more than 1,000 Finnish men between 46 and 65 who never had a stroke before.
These men had their blood levels of lycopene — a powerful antioxidant found in tomatoes — tested at the beginning of the study.  They were followed over an average period of 12 years to see if they developed strokes.
The researchers found that men with the highest blood levels of lycopene were 55 percent less likely to have a stroke, compared to those with the lowest levels.  These results held up even after adjusting for the age of the men.
Dr Jouni Karppi, from the University of Eastern Finland in Kuopio, said: "This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke.
"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."
Dr. Walter Willett, chair of the Department of Nutrition at Harvard School of Public Health in Boston, Massachusetts, says Tomatoes could contribute to reducing stroke in other ways
because they are a good source of potassium, which is known to reduce blood pressure. Elevated blood pressure is major risk factor for stroke.    
Therefore, eating tomatoes will lower the risk of strokes. "This is one more reason to consume fruits and vegetables - at least 5 a day - and it's good to include tomatoes in that mix," Willett said.