Flavonoids help lower chances of ovarian cancer
Flavonoids are the antioxidant-rich yellowish pigments in fruits and vegetables. Doctors compared flavonoids in the diets of 171,940 women to the chances of developing ovarian cancer, and followed up for an average of 20 years. While there was no benefit for total flavonoids in the diet, two sub-types of flavonoids did reduce chances of ovarian cancer. Women who consumed the most flavonols—usually from black tea, onions, and apples—and women who consumed the most flavanones —usually from citrus fruits, particularly oranges and orange juice—were less likely to develop ovarian cancer compared to women who got the least of these antioxidants. In less-well-defined tumors, which doctors claim are more aggressive, flavanones were particularly beneficial.

Reference: American Journal of Clinical Nutrition; August, 2014, Published Online.
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