foodconsumer.org: Flavonoids reduce ovarian cancer risk

Flavonoids reduce ovarian cancer risk
================================================================================
admin on 04/24/2009 23:21:00
 
Dr. Margaret Gates of Harvard Medical School says that two flavonoids may be
“particularly beneficial” when it comes to decreasing ovarian cancer risk.
Flavonoids are free radical fighting antioxidants that work by protecting cells
against damaging oxygen molecules.
Dr. Gates analyzed foods consumed by 1,141 women with ovarian cancer and 1183
women without cancer made up a control group. The results of her analysis showed
that those who ate more foods containing the flavonoid apigenin were less likely
to develop ovarian cancer. Apigenin can be found in celery, parsley, red wine
and tomato sauce.
Dr. Gates reported the following details of the study to the International
Journal of Cancer: the average age of the women tested was 51; they all had
similar characteristics, save for the fact that the women with ovarian cancer
had slightly greater body masses. For the study, Dr. Gates allowed for factors
normally associated with ovarian cancer, such as childbirth, breastfeeding,
contraceptive usage, exercise, and tubal ligation.
While Dr. Gates and her team are hopeful that they’ve discovered more ammo
against ovarian cancer, they are quick to point out that more research is in
order before anything definitive can be concluded.
If Dr. Gates’ results are spot on, apigenin will join the ranks of another
proven ovarian cancer fighting flavonoid: kaempferol.
In a previous study reported by WebMd, Dr. Gates analyzed the diets of nurses
who had either breast or ovarian cancer; the results were impressive. The
flavonoid kaempferol, which is in broccoli and kale, can lower ovarian cancer
risk by 40%.
And, the good news is that you don’t have to eat inordinate amounts of the
green stuff, or drink gallons of tea to obtain enough kaempferol to benefit your
health. Dr. Gates determined that 10-12 mgs, which is equivalent to 4 cups of
tea or two cups of broccoli, provides women with enough flavonoids to keep them
healthy.
As can be determined from both studies, flavonoids are the name of the
antioxidant game. As Prevention Specialist Dr. Cedric Garland (DrPH) stated
recently, flavonoids have proven to be a promising area of research.
(By Rachel Stockton, and edited by Heather Kelley)