Plant matter made from red fruits or vegetables can reduce the risk of stroke
According to a long-term study, high blood levels of the plant compound lycopene can significantly reduce the risk of stroke. The plant ingredient is mainly found in red vegetables and fruits. The magazine “Apotheken Umschau” reports in the latest issue.
Finnish researchers had observed a total of 1,031 men between the ages of 46 and 65 in a study for exactly twelve years. During the period, the subjects in Finland were examined for health and accompanied scientifically.
Risk factor reduced by 55 percent. The result showed that participants with high lycopene blood values had a stroke less frequently than men with a low one. During the observation period, 67 participants suffered a stroke, of which 50 were ischemic insults. Other risk factors such as age, BMI, high blood pressure, cigarette consumption, LDL value and diabetes were taken into account in the evaluation. "High serum levels of alpha-carotene, beta-carotene, alpha-tocopherol, retinol and lycopene significantly reduce the risk of stroke," summarized study leader Dr. Jouni Karppi. The risk value fell on average by 55 percent.
The vegetable substance mainly occurs in carrots, peppers, watermelon, tomato paste, tomatoes, papaya and cherries. Most lycopene is contained in tomato juice and ketchup (125 mg per kilo). The Vietnamese Gac fruit has the highest content at 2000 mg per kilo. (sb)
Tomatoes reduce the risk of stroke enormously
Stroke protection with bright fruits and vegetables
Fruit and vegetables prevent heart attacks
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