TOMATOES MAY REDUCE RISK OF STROKE

Eating tomatoes in your daily salad or regularly enjoying a healthy red sauce on your spaghetti could help reduce your risk of stroke, according to research published this week in the journal Neurology.
Tomatoes contain a powerful antioxidant that is good for brain health, the researchers say, and cooked tomatoes seem to offer more protection than raw.
“This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke,” says study author Jouni Karppi, of the University of Eastern Finland in Kuopio. “A diet containing tomatoes… a few times a week would be good for our health. However, daily intake of tomatoes may give better protection.”
Karppi says it’s the chemical lycopene that gives tomatoes and other fruits/vegetables their rich red color, that is helping to protect the brain. Tomatoes are particularly high in the powerful antioxidant that acts like a sponge, soaking up rogue molecules called free radicals that if left unchecked can damage cells.
Lycopene has attracted a lot of attention in recent years because it’s such a powerful antioxidant. If we don’t eat enough lycopene-packed foods, experts suspect too many free radicals get left in the body, damaging blood vessels by helping to form fatty deposits. When these deposits build up, a blockage forms. If that vessel is in the brain, the blockage can cause a stroke.