The new mantra of a medical research study confirms the anti brain stroke property of tomatoes. As the tomatoes contain a vital anti oxidant lycopene, so we should resort to diet rich in tomatoes
Strokes are very fatal and take heavy toll of human life. Approximately, one person is claimed by strokes every 40 seconds. In America it is the fourth leading cause of deaths. The underlined cause of strokes is the hardening and scarring of the lumen of arteries; consequently hard plaques of cholesterol are deposited in the lumen of arteries making the blood supply constricted and narrow. The free
blood flow starts feeling impediments and obstacles in it are freely way and movement. This restricted supply of blood in the arteries gives rise to many blood vascular diseases. Blood strokes occur when supply in a particular artery is totally blocked or partially impeded. The cardiovascular event or brain stroke can be caused and triggered either by a blood clot blocking blood flow to the brain in a particular artery -- an ischemic brain stroke -- or by a blood vessel rupturing and preventing blood flow to the brain -- a hemorrhagic type of stroke.Now there is happy and encouraging news for those who are sitting on the margins of having brain strokes. Red tomatoes possess great potential to prevent the even of fatal strokes. Scientific researches have confirmed that eating lot of tomatoes prevents brain strokes and is associated with lowered risk of brain strokes. According to new research published recently in the October 9, 2012, print issue of Neurology®, the medical journal
of the American Academy of Neurology, the tomatoes are very helpful in reducing and combating brain strokes.
Tomatoes are rich source of lycopene, an anti oxidant per excellence found in the pulp of tomatoes. This research and study found that people with the highest amounts of concentration of lycopene in their blood vessels were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene concentration in their blood.
The research study involved 1,031 men in Finland between the ages of 46 and 65. The level of lycopene in their blood and blood vessels was tested at the beginning of the study and they were followed up religiously and scrupulously for an average of 12 years. During that time, 67 men were found victims of strokes.
Among the men with the lowest levels and concentration of lycopene, 25 of 258 men had a stroke. Among those with the highest levels of lycopene, 11 of 259 men had a stroke. When researchers looked at just strokes due to blood clots, the results were even stronger. Those with the highest levels of lycopene were 59 percent less likely to have a stroke occurrence than those withthe lowest levels
"This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke," study author Dr. Jouni Karppi, a researcher in the department of medicine and public health at the University of Eastern Finland in Kuopio, said in a press release.