Tomatoes Prevent Strokes
A new medical study just published shows that men that eat fruits and tomatoes with lycopene, antioxidant, can reduced chances of a stroke by up to 55%. The study was conducted in Finland. Lycopene is the key stroke reducer and it is found in tomato products, yes, including pizza, sauce, grapefruit, papaya, mango and watermelon. The study indicated that the more you consume the better it is. Some spaghetti sauces have 31,000 micrograms, while the average tomato, 3165. The study revealed that cooked tomato sauces had higher levels of lycopene than raw tomatoes. Pizza contained about 2100 mcg, about the same as a tablespoon of catsup.
The results are based on a study involving over 1000 men from ages 42 to 61. The study began in the 1990's and continued for 12 years during which time blood samples were taken. During the study, the group did experience 67 strokes, 50 from blood clots. Among 260 men with low levels of lycopene, 25 strokes occurred. Those men with high levels only suffered 11 strokes.
So, knowing how much lycopene is in a cup is important. One cup of spaghetti sauce has 31,663 mcg of it, a cup of tomato juice, 22,000 mcg; A cup of tomato soup has 13,000, a cup of papaya, 2600 and grapefuit, 1765 mcg.
The moral of the story is eat lots of tomato soup and pasta with tomato sauce to minimize strokes caused by clots.
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