Ovarian Cancer Risk and Flavonoids: Are The All The Same?
Monday August 25, 2008
Flavonoids are natural antioxidants found in many plants. Two types, isoflavones and flavonols are found in tea, soy foods and many fruits and veggies. Possibly due to estrogen blocking effects, both are associated with reduced ovarian cancer risk.
A recent Italian study was conducted at the Istituto di Ricerche Farmacologiche "Mario Negri" in Milan. They found that women who consumed the highest amount of flavonols were 37 percent less likely to have ovarian cancer than women who took in the lowest amount. Those who consumed large amounts of isoflavones reduced ovarian cancer risk by 49 percent. None of the other flavonoid types gave this much protection.
So again, fruits, vegatables, juices and excercise. A recipe for primary prevention and very likely improved survival as well.
A recent Italian study was conducted at the Istituto di Ricerche Farmacologiche "Mario Negri" in Milan. They found that women who consumed the highest amount of flavonols were 37 percent less likely to have ovarian cancer than women who took in the lowest amount. Those who consumed large amounts of isoflavones reduced ovarian cancer risk by 49 percent. None of the other flavonoid types gave this much protection.
So again, fruits, vegatables, juices and excercise. A recipe for primary prevention and very likely improved survival as well.