Tomato compound tied to lower stroke risk study

Men who love eating tomatoes may have lower odds of suffering a stroke, according to a Finnish study.    

Researchers whose results appeared in the journal Neurology found that of the more than 1,000 older men they followed, those with relatively high blood levels of the antioxidant lycopene were less likely to have a stroke over a dozen years.            

The study looked at 1,031 men aged 46 to 55 who had their blood levels of lycopene, alpha- and beta-carotene, and vitamins E and A measured.    

Over the next 12 years, there were 11 strokes among the one-quarter of men with the highest lycopene levels, compared to 25 among the one-quarter with the lowest levels.     The researchers also accounted for some major factors that affect stroke risk, like smoking, high blood pressure and diabetes - and the high-lycopene group still had a 55 percent lower risk of suffering a stroke.  

Lycopene is a chemical that gives a reddish hue to foods like tomatoes, red peppers, watermelon and papaya. For most people, tomatoes and tomato products are by far the biggest source of lycopene in the diet.    

Lycopene is a "potent antioxidant," said lead researcher Jouni Karppi, a researcher at the University of Eastern Finland in Kuopio, which means it helps protect body cells from damage that can ultimately lead to disease.


REUTERS