It’s time to start seeing — and eating — red. New research in the journal Neurology found that chowing down on lycopene-loaded tomatoes was associated with a much lower risk of stroke. Lycopene is a good-for-you plant compound that gives tomatoes, watermelon, pink grapefruit and papayas their rosy hue. The study, which followed more than 1,000 middle-aged men for 12 years, found that those with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than those with the lowest levels. Canned or cooked tomato products, such as tomato juice, tomato paste, stewed tomatoes and pasta sauce, will deliver the largest amount of lycopene per portion. Just be sure that the products you’re choosing don’t harbor loads of sodium or sugar.
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