A new Finnish study suggests that high blood levels of lycopene may significantly reduce the risk of stroke. Vegetables, especially tomatoes, are a significant source of lycopene.
The analysis was published in the journal Neurology, prospectively followed 1,031 men ages 46 to 55, measuring their blood levels of five antioxidants and recording incidents of stroke.
According to the journal, serum concentrations of carotenoids retinol and α-tocopherol were measured by high-performance liquid chromatography. The association between the serum concentrations of lycopene α-carotene, β-carotene, α-tocopherol, and retinol and the risk of strokes was studied by using Cox proportional hazards models.