New research in the International Journal of Cancer suggests plant-based flavonoids may lower ovarian cancer risk in women by protecting cells against damage. Flavonoids are antioxidants found in foods like seeds, nuts, celery and other green vegetables. For the study, scientists assessed the diet of 1,141 women with ovarian cancer and 1,183 women without over a one-week period, finding that women with the highest intake of the flavonoid apigenin had a “borderline significant decrease” in ovarian cancer risk; Reuters reports.
In July, a report showed flavonoids protect the heart by preventing free radicals and cell dysfunction, leading to heart trouble. And data has shown combining tomatoes with broccoli optimize the benefits of flavonoids. Apples and pears are also loaded with flavonoids.
Granted, all these healthful plant compounds are great, but instead of just eating fruits and vegetables. People prefer their butter and tortilla chips infused with nutrients. Yuck.
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