Red plant matter protects against stroke

Plant material made from red fruit or vegetables can reduce the risk of stroke

12/23/2012

According to a long-term study, a high blood level of the plant compound lycopene can significantly reduce the risk of stroke. The plant ingredient is found mainly in red vegetables and fruits. This is reported by the magazine „pharmacy magazine“ in the latest issue.

During a study, Finnish researchers had observed a total of 1031 men between the ages of 46 and 65 for exactly twelve years. During the period the volunteers in Finland were examined and scientifically monitored.

Risk factor 55 percent lower
As a result, participants with high lycopene blood levels were much less likely to have a stroke than those with low levels of lycopene. In the observation period, 67 participants suffered a stroke, of which 50 were ischemic insults. The evaluation took into account other risk factors such as age, BMI, hypertension, cigarette consumption, LDL and diabetes. „High serum levels of alpha-carotene, beta-carotene, alpha-tocopherol, retinol and lycopene significantly reduce the risk of stroke“, summed up study director Dr. Jouni Karppi. On average, the risk value fell by 55 percent.

The vegetable substance is found mainly in carrots, peppers, watermelon, tomato paste, tomatoes, papaya and cherries. Mostly lycopene is present in tomato juice and ketchup (125 mg per kilo). The highest content of 2000 mg per kilo is the Vietnamese gac fruit. (Sb)

Also read:
Tomatoes reduce the risk of stroke enormously
Stroke protection by bright fruits and vegetables
Fruits and vegetables prevent heart attack

Picture: Rainer Sturm