More lycopene, less heart disease
by Newsletter Editor
Lycopene is an antioxidant in red and pink colored fruits and vegetables. Doctors said earlier studies that measured lycopene blood levels found a heart benefit, but studies of lycopene in the diet were inconclusive, probably because of inaccurate measurement.
To correctly identify lycopene in the diet, researchers in this study measured lycopene levels over 10 years in 314 people who were prone to cardiovascular disease, coronary heart disease, or stroke.
After 10 years of follow-up, while there was no link to stroke, compared to those who consumed the least lycopene, those who got the most lycopene were 17 percent less likely to develop cardiovascular disease, and 26 percent less likely to develop coronary heart disease, suggesting lycopene protects