Tomatoes may help lower your risk of ischemic stroke—blockage of a brain artery that starves cells of oxygen and causes them to die. Lycopene is a carotenoid that gives tomatoes their brilliant red color, and it is also a powerful antioxidant that eliminates dangerous free radical cells that cause damage to our bodies. Scientists believe that lycopene, in addition to attacking free radicals, also reduces inflammation and cholesterol, improves immune function, and prevents blood from clotting. That may be key to reducing strokes.
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