The health wonders in your larder.
This week: Tomatoes reduce stroke risk
TOMATOES reduce the risk of stroke by up to 59 per cent, according to a study published in the journal Neurology.
This found that men with the highest versus lowest blood levels of lycopene – the red pigment in tomatoes – had a significantly reduced risk of stroke caused by a blood clot over the following 12 years.
Other research supports the role of lycopene in cardiovascular disease and has shown it has antioxidant and anti-inflammatory effects. These qualities could explain why lycopene has also now been linked with a lower risk of an enlarged prostate.
Cooking tomatoes using oil increases the lycopene absorbed by the body, so soups and Mediterranean-style cooked dishes are good choices.
© Solo dmg media
