Women who eat tomato products regularly may be at lower risk of heart disease, suggests a new study that has linked higher blood levels of the tomato compound lycopene to reduced risk of the chronic disease in women subjects. The results showed that those women with the highest amounts of lycopene in their blood had half the risk of cardiovascular disease seen in those with low levels of the carotenoid. The determinants of lycopene in the blood do however need to be better understood, cautioned the researchers.
