Sunday, November 18, 2012

Tomatoes Can Reduce the Risk of Stroke Occurrence

     Men who ate the most tomatoes and other foods made ​​from tomatoes will have an increased risk for stroke, a new study suggests.

Tomatoes are rich in the antioxidant lycopene

    Men who have high levels of lycopene in their blood, 55% less likely to have a stroke than men with the lowest levels of these antidioksida in their blood. This is also true for stroke caused by sarah clumping in the brain, called an ischemic stroke, the most common type of stroke is encountered. Men who had the highest levels of lycopene, 59 are less likely to be exposed to this type of stroke compared to men who have low levels of lipoken. The findings are presented on the 9th of October 2012, in the discussion of neuroscience.
     The new research involved more than 1,000 men aged from 46 to 65 firlandia years. The study measured levels of lycopene in their blood when the study began and 12 years later. During that time, 67 people died from a stroke.

   "This study adds to the evidence that a diet with fruits and vegetables have a relationship with a lower risk of stroke." Said researcher Jouni Karppi, PhD, of the University of Eastern Finland, Kuopio. The results of this study support previous findings that people who mengomsumsi more than five servings of fruits and vegetables a day can reduce the risk of stroke.
     Other studies have shown that high levels of lycopene may be associated with a reduced risk of certain cancers. Cooked tomatoes tend to have a large effect on blood levels of lycopene than raw tomatoes or tomato juice.
     Tomatoes are not the only foods that are rich in lycopene. You also see him foam on orange, watermelon, and guava.

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