Pomodori: il licopene dimezza il rischio-ictus

Il rosso che salva dall'ictus: secondo uno studio pubblicato sulla rivista internazionale Neurology, il licopene - sostanza naturalmente contenuta in grandi quantità nei pomodori, ma anche nei peperoni e nelle angurie - può arrivare a far dimezzare il rischio di sviluppare un ictus: il merito sarebbe dell'effetto antiossidante e antinfiammatorio del licopene, e delle sue capacità di prevenire la coagulazione del sangue.

La scoperta è stata fatta da un gruppo di studiosi finlandesi della University of Eastern Finland in Kuopio che hanno diviso 1.031 uomini in 4 gruppi in base alla quantità di licopene contenuto nel sangue. Lo studio, durato 12 anni, ha messo poi in evidenza che nel gruppo di uomini con minori quantità di licopene nel sangue si erano verificati 25 ictus su 258 uomini, mentre nel gruppo con più alta concentrazione di licopene solamente 11 uomini avevano avuto un ictus. Conti alla mano, i ricercatori hanno quindi stabilito che con una dieta ricca di licopene il rischio di ictus può arrivare a ridursi del 55% ....

da Il Corriere salute

MINNEAPOLIS – Eating tomatoes and tomato-based foods is associated with a lower risk of stroke, according to new research published in the October 9, 2012, print issue of Neurology®, the medical journal of the American Academy of Neurology. Tomatoes are high in the antioxidant lycopene.

The study found that people with the highest amounts of lycopene in their blood were 55 percent less likely to have a stroke than people with the lowest amounts of lycopene in their blood.

The study involved 1,031 men in Finland between the ages of 46 and 65. The level of lycopene in their blood was tested at the start of the study and they were followed for an average of 12 years. During that time, 67 men had a stroke.

Among the men with the lowest levels of lycopene, 25 of 258 men had a stroke. Among those with the highest levels of lycopene, 11 of 259 men had a stroke. When researchers looked at just strokes due to blood clots, the results were even stronger. Those with the highest levels of lycopene were 59 percent less likely to have a stroke than those with the lowest levels.

“This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke,” said study author Jouni Karppi, PhD, of the University of Eastern Finland in Kuopio. “The results support the recommendation that people get more than five servings of fruits and vegetables a day, which would likely lead to a major reduction in the number of strokes worldwide, according to previous research.”

The study also looked at blood levels of the antioxidants alpha-carotene, beta-carotene, alpha-tocopherol and retinol, but found no association between the blood levels and risk of stroke. The study was supported by Lapland Central Hospital.

Neurology October 9, 2012 vol. 79 no. 15 1540-1547