Frequent consumption of foods containing the flavonoid kaempferol, including nonherbal tea and broccoli and consumption of large amounts of the flavonoid luteolin, which is found in foods such as carrots, peppers, and cabbage – have been found associated with a reduced risk of ovarian cancer.
Such were the findings of a new research from the Channing Laboratory at Brigham and Women’s Hospital (BWH).
According to first author Margaret Gates, a research fellow at BWH and at the Harvard School of Public Health:
“This is good news because there are few lifestyle factors known to reduce a woman’s risk of ovarian cancer. Although additional …read more