Flavonoids reduce risk of developing ovarian cancer.

flavanolsFlavenoids are active compounds found in tea, red wine, apples, grapes, citrus fruit and juices. A study by the Department of Nutrition at UEA’s Norwich Medical School has investigated 171,940 women aged between 25 and 55 for a period of 30 years.

The study aim was to investigate the impact of flavenoids on ovarian cancer. It was determined that ingestion of certain types of favenoids reduces risk of cancer by 31%.

“We found that women who consume foods high in two sub-groups of powerful substances called flavonoids — flavonols and flavanones — had a significantly lower risk of developing epithelial ovarian cancer”, said Prof Aedin Cassidy lead study author.

“The main sources of these compounds include tea and citrus fruits and juices, which are readily incorporated into the diet, suggesting that simple changes in food intake could have an impact on reducing ovarian cancer risk. In particular, just a couple of cups of black tea every day was associated with a 31 per cent reduction in risk,” said Cassidy.

The study represents the first comprehensive large-scale study to examine the impact of the six major flavonoid subclasses present in the normal diet with ovarian cancer risk.


A. Cassidy, T. Huang, M. S. Rice, E. B. Rimm, S. S. Tworoger. Intake of dietary flavonoids and risk of epithelial ovarian cancer. American Journal of Clinical Nutrition, 2014; 100 (5): 1344 DOI: 10.3945/%u200Bajcn.114.088708

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