Drink your tea and decrease your chance of Ovarian Cancer
MSNBC reports:
Could foods help prevent ovarian cancer?
A new study, published in the International Journal of Cancer in 2007, involved almost 67,000 women in the Nurses’ Health Study and looked at flavonoid consumption over 14 years. Although total flavonoid consumption was not shown as related to the risk of developing ovarian cancer, two particular flavonoids were. Kaempferol — a flavonoid found in tea, broccoli, kale and spinach — and luteolin — which is provided by peppers, carrots, cabbage and celery — were both identified as cancer protective. Women who consumed the most of these two flavonoids were 40 percent and 34 percent less likely, respectively, to develop ovarian cancer compared to women who consumed the least. Participants who consumed high levels of a third phytochemical, myricetin (found in tea, dried beans, raisins and blueberries), also seemed somewhat protected.
