Research at the Rowlett Institute in Aberdeen has proven that tomatoes contain an ingredient that reduces the tendency of the blood to clot, reducing the risk of Thrombosis and Heart Attack. The ingredient, currently undergoing further testing is code-named P3 and is located in the yellow juice around the tomato’s seeds. An initial study has shown that P3, extracted from just four tomatoes, reduced blood platelet activity by up to seventy two percent. P3 has also been found in smaller concentrations in strawberries, grapefruit and melon.