Flavonoids found to lower ovarian cancer risk

This is not surprising given that flavonoids are high in a plant-based wholefood diet. 

“The main sources of these compounds include tea and citrus fruits and juices, which are readily incorporated into the diet, suggesting that simple changes in food intake could have an impact on reducing ovarian cancer risk”
Professor Aedin Cassidy, Norwich Medical School, October 2014. 

Flavonoids are compounds in fruits and vegetables which protect plants against DNA damage from sunlight. We get the same sun-protection benefits when we eat them. Beta-carotene, lutein, lycopene and many more flavonoids can be split into a number of sub-classes. Anthocyanins found in berries, flavonols from a variety of fruit and vegetables, flavones from parsley and thyme, flavanones from citrus, isoflavones from soy, mono- and poly-meric flavonols like the catechins in tea and proanthocyanidins from raw cacao (yum!). 

This latest study has confirmed that a diet rich in flavonoids – a plant-based wholefood diet – could cut your risk of ovarian cancer by up to 30%. 

Study a 30-year review on 171,940 women aged 25-55, by Professor Aedin Cassidy from Norwich Medical School and scientists at the University of East Anglia as published in the American Journal of Clinical Nutrition, 2014.

Posted: Tuesday 9 December 2014