Lycopene May Reduce Stroke Risk…

Lycopene May Reduce Your Stroke Risk by 55 Percent

October 31, 2012

Story at-a-glance

  • Men with the highest blood levels of the carotenoid antioxidant lycopene were 55 percent less likely to have a stroke than those with the lowest, new research shows
  • Tomatoes are one of the most concentrated sources of lycopene, but cooking them actually increases the lycopene content that can be absorbed by your body, and also increases the total antioxidant activity
  • Eating a wide variety of lycopene-rich foods makes sense, as in addition to stroke prevention, this powerful antioxidant has been shown to have beneficial effects for heart disease, cancer, skin health and even sperm count
  • In addition to tomatoes (and cooked tomatoes in particular), other sources of lycopene include watermelon, papaya, pink grapefruit and guava

Lycopene Linked to Reduced Stroke Risk

November 01 2012  — By Dr. Mercola

Lycopene, a carotenoid antioxidant that gives fruits and vegetables like tomatoes and watermelon a pink or red color, is one nutrient you should be sure you’re getting enough of.

Lycopene’s antioxidant activity has long been suggested to be more powerful than that of other carotenoids, such as beta-carotene, and now researchers have revealed that it may significantly reduce your stroke risk (while other antioxidants did not).

A new analysis followed over 1,000 men in their mid-40s to mid-50s for more than 12 years. After controlling for other stroke risk factors, such as older age and diabetes, they found that men with the highest blood levels of lycopene were 55 percent less likely to have a stroke than those with the lowest.1

Other antioxidants, including alpha carotene, beta-carotene, alpha tocopherol (vitamin E) and retinol (vitamin A), showed no such benefit. (Read more)

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