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Flavonoids linked to lower risk of ovarian cancer
A study published in August in the American Journal of Clinical Nutrition followed over 170,000 women for 16-22 years, collected dietary information at 4-year intervals, and analyzed flavonoid intake. Flavonoid antioxidants are unique in that, in addition to their antioxidant activity, they take part in signaling within the body’s cells leading to anti-inflammatory and other beneficial effects.
There are several different classes of flavonoids, and the flavonol and flavanone classes were associated with reduced risk of ovarian cancer in this study. Flavanols are the most common flavonoids, abundant in onions, kale, leeks, broccoli, apples, blueberries, red wine, and tea. Citrus fruits have high levels of flavanones.
Cassidy A, Huang T, Rice MS, et al: Intake of dietary flavonoids and risk of epithelial ovarian cancer. Am J Clin Nutr 2014.