Tomato Help Cut The Risk Of A Stroke, Study Shows

The Wall Street Journal- October 9, 2012

A new study shows that men who have the highest levels of lycopene-an antioxidant found in tomatoes- have fewer strokes than men who had lowest levels of lycopene in their blood…Cooked tomato sauces have more lycopene than raw tomatoes. A cup of ready-to-serve marinara sauce has more than 31,000 micrograms of lycopene vs 3,165 for the average raw tomato.(Read full story here.)

Hear that joyous shout of “Mama Mia”
As Marinara joins pharmacopeia.

 

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