Foods That Combat Ovarian Cancer

Eat These to Cut Your Risk




New research released by the Channing Laboratory at Brigham and Women’s Hospital reports that certain foods containing the flavonoid kaempferol—abundant in non-herbal tea and vegetables such as broccoli—may reduce the risk of ovarian cancer. Another flavonoid, known as luteolin, found in carrots, peppers and cabbage, also appears to have protective benefits.

In their preliminary study, researchers looked at the association of five different flavonoids and the health of nearly 67,000 women enrolled in the hospital’s ongoing Nurses’ Health Study. They found a 40 percent reduction in the risk of ovarian cancer among women with the highest intake of kaempferol, compared with women who had the lowest intake or those who consumed another dietary flavonoid. They also found a 34 percent reduction in the risk of this disease among women with the highest intake of luteolin. The researchers suspect that other flavonoid-rich vegetables, such as onions, beans and kale, may also help defend against ovarian cancer.


Source: Harvard University, 2007

Edit ModuleShow Tags

More from Natural Awakenings

Gooseberries are Good for the Gut

Malaysian subjects with gastrointestinal problems had less pain, vomiting and sleep loss when receiving an ayurvedic remedy known as Indian gooseberry.

Chocolate and Olive Oil Help Heart Health

Italians eating dark chocolate combined with olive oil had lower cholesterol and blood pressure in just 28 days.

Lutein in Greens and Eggs Slows Cognitive Aging

In a University of Illinois study, adults that ate large amounts of leafy greens, avocados and eggs had levels of lutein, a brain and eye nutrient, on par with younger people.

Tree Nuts Cut Colon Cancer Relapse

Two or more ounces of tree nuts a week sharply reduced cancer recurrence and premature death risk in patients with Stage III colon cancer.

Onions Healthy for Heart and Kidneys

Using six years of data from 12,000 people, Iranian scientists found that regular eaters of garlic and onions lowered their cardiovascular disease risk by 64 percent and chronic kidney disease risk by 32 percent.
Edit ModuleShow Tags
Edit ModuleShow Tags