The latest research unearthed that higher intake of meals full of flavonoids - including citrus fruits and black tea is associated with a lowered epithelial ovarian cancer risk.
Fairhope, AL -- (ReleaseWire) -- 03/30/2015 -- The scientists from the University of East Anglia in the United Kingdom, submit their reports to the AJCN (American Journal of Clinical Nutrition).
Based on their reports, ovarian cancer hit more than 20,000 women in the US and 6,500 women in the United Kingdom every year. The most common form of this disease is the epithelial ovarian cancer, where in fact the cancer starts emerging within the surface layer covering the ovary.
This kind of cancer "stays a very deadly malignancy," note, the researchers, including that few changeable risk factors has now been proven. Although, some prior reports have recommended that the diet full of vegetables and fruits might be of a reduced danger, but following reports have created sporadic results. Plants include flavonoids that alter crucial cellular signaling trails and control cancer-irritation paths, notice the researcher's team, which implies flavonoids may be the substances in plants that may decrease the risk of ovarian cancer.
Flavonoids contain flavonols - present in tea, apples, oranges and red wine - and flavanones present in juices and citrus fruits. To help examine the link between ovarian cancer risk and flavonoid intake, the scientists analyzed eating habits of 171,940 women between ages 25-55 included in the Nurses' Health Research & Nurses' Health Research-2 within the span of 3 decades.
Throughout the 16-22 years of follow-through, the scientists unearthed that there have been a total of 723 cases of clinically verified ovarian cancer. Results unveiled that individuals who'd the highest intakes of flavanone and flavonol had a diminished threat of emerging epithelial ovarian cancer than people who had the minimum intakes.
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