Tomato’s antioxidant, lycopene, lowers risk of stroke

BOSTON (WHDH) — A diet including tomatoes lowers the risk of having a stroke.

A new study from Finland showed people with higher levels of lycopene, an antioxidant found in tomatoes, had overall fewer strokes than those with low levels of lycopene in their blood.

The risk of strokes for those who consume lycopene was reduced by 55 percent.


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