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A recent study published in the November 15th, 2007, issue of the International Journal of Cancer suggests that diets high in certain flavonoid compounds found in vegetables, fruits, beans and tea may significantly lower a woman’s risk of developing ovarian cancer.
Flavonoids are a large family of antioxidant compounds known as phytochemicals. They are part of a plant’s natural defense system that helps the plant fight off disease and infection. When consumed as food, these powerful nutrients help the human body to fight disease and infection as well by protecting cells from DNA damage. Scientists also believe that some flavonoids may also fight cancer by regulating cell growth, fighting inflammation or by changing hormone levels.
This study looked at over 66,000 participants over a 14 year period and focused on flavonoid consumption. Two particular flavonoids, kaempferol and luteolin appear to be particularly helpful for protection against ovarian cancer. Kaempferol, a flavonoid found in tea, broccoli, kale and spinach along with luteolin which is found in peppers, carrots, cabbage and celery were both shown to offer significant protection against ovarian cancer.
Women who consumed the most kaempferol enjoyed a 40% decreased risk of ovarian cancer and women who consumed the most luteolin enjoyed a 34% decreased risk when compared to women who consumed the least of these flavonoids. Researchers also noted that a third phytochemical, myricetin, also seemed to be somewhat protective. Myricetin is found in tea, dried beans, raisins and blueberries.
Once again, the modern day researchers continue to confirm the wisdom of the ancients and power of whole foods to nourish the human body and to ward off disease. How many servings of fruits and vegetables will you, your family, and your children have today?
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