Tomatoes Linked to Lower Risk of Stroke
Eating tomatoes and tomato-based foods is associated with a lower risk of stroke, according to new research published in the October 9, 2012, print issue of Neurology, the medical journal of the American Academy of Neurology. Tomatoes are high in the antioxidant lycopene.
The study found that people with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene in their blood.
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