Tomatoes may reduce stroke risk

(CNN) - A plate of pasta with your favorite tomato sauce could help reduce your risk of stroke.

According to a new study published in the journal "Neurology," eating tomatoes a few times a week could reduce your risk by up to 55 percent.

That's because tomatoes contain a powerful antioxidant called lycopene that's good for brain health. Scientists found the that those with the highest levels of lycopene in their blood were less likely to have a stroke.

The study also found that cooked tomatoes seem to offer more protection than raw.

Though the study looks promising, experts said that we can't necessarily give all of the credit to lycopene. Researchers said perhaps better health habits - not necessarily just the lycopene - lead to fewer strokes.