​Significant reduction in the risk of stroke is associated with individuals with high blood levels of lycopene.

This study evaluated the effect of increased dietary exposure and high plasma concentrations of lycopene on stroke risk. Researchers systematically reviewed data obtained from 7 prospective cohort studies that examined the link between lycopene and stroke risk.

Researchers observed that subjects with high blood levels of lycopene demonstrated a 19.3% decrease in the risk of developing stroke. The stroke-protecting effect of lycopene was found to be stronger in Europeans and in males in this study. This meta-analysis provides evidence that supports the hypothesis that lycopene may help protect individuals against stroke.