Isoflavones and flavonols, two types of flavenoids known for their antioxidant properties, have been shown to reduce ovarian cancer risk, according to a study by Dr. Maria Rossi of the Ricerche Farmacologiche “Mario Negre” in Milan, published in the International Journal of Cancer.
In a study of 1,031 women diagnosed with epithelial ovarian cancer and 2,411 women who had been hospitalized for non-cancer related conditions, adjusting for other factors such as birth control pill use and family cancer history, it was found that a high intake of isoflavones cut ovarian cancer risk by 49 percent.
Women with the highest flavenol intake were 37 percent less likely to have ovarian cancer than women with the lowest flavenol intake.
Other flavenoids showed no difference from the control group.
Isoflavones are found in tea and soy, and flavenols are found in cocoa, and other fruits and vegetables. Having chocolate with ones tea is probably a good idea.
