Tuesday, January 29, 2008
Kaempferol-rich Tea and Broccoli Protective against Ovarian Cancer
A prospective study looking at dietary intake of 5 common flavonoids in 66,940 women in the Nurses Health Study over 18 years of follow up found those whose diets provided the most of 5 common flavonoids (myricetin, kaempferol, quercetin, and luteolin), had a 25% reduced risk of ovarian cancer, compared with those consuming the least.
Women whose diets provided the most kaempferol, a flavonoid concentrated in non-herbal tea, broccoli and onions, were found to have a 40% lower risk of ovarian cancer, compared to women with the lowest kaempferol intake. Similarly, women whose diets provided the most luteolin intake had a 34% reduced risk of ovarian cancer, compared those with the lowest luteolin intake. Celery and parsley are the most highly concentrated sources of luteolin, which is also found in rutabagas, hot peppers and spinach.
Source & Source
Women whose diets provided the most kaempferol, a flavonoid concentrated in non-herbal tea, broccoli and onions, were found to have a 40% lower risk of ovarian cancer, compared to women with the lowest kaempferol intake. Similarly, women whose diets provided the most luteolin intake had a 34% reduced risk of ovarian cancer, compared those with the lowest luteolin intake. Celery and parsley are the most highly concentrated sources of luteolin, which is also found in rutabagas, hot peppers and spinach.
Source & Source
Labels: flavonoids, healthy diet, vegetables, Whole Foods
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