tea

Tea And Citrus Products Could Lower Ovarian Cancer Risk, New University of East Anglia Research Finds

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Tea And Citrus Products Could Lower Ovarian Cancer Risk, New UEA Research Finds  

Tea and citrus fruits and juices are associated with a lower risk of developing ovarian cancer, according to new research from the University of East Anglia (UEA).

Research published today reveals that women who consume foods containing flavonols and flavanones (both subclasses of dietary flavonoids) significantly decrease their risk of developing epithelial ovarian cancer, the fifth-leading cause of cancer death among women.

The research team studied the dietary habits of 171,940 women aged between 25 and 55 for more than three decades.

The team found that those who consumed food and drinks high in flavonols (found in tea, red wine, apples and grapes) and flavanones (found in citrus fruit and juices) were less likely to develop the disease.

 

Read full story on BioSpace

Beneficial Brew Drinking green tea appears to boost the activity of DNA repair enzymes.

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The paper
C.K. Ho et al., “Effects of single dose and regular intake of green tea (Camellia sinensis) on DNA damage, DNA repair, and heme oxygenase-1 expression in a randomized controlled human supplementation study,” Mol Nutr Food Res,doi:10.1002/mnfr.201300751, 2014.

The context
Researchers have long reported that green tea drinkers have better health outcomes, but why that is has been unclear. To get to the cellular roots of these observations, Iris Benzie of the Hong Kong Polytechnic University and her colleagues monitored the activity of DNA repair enzymes in lymphocytes shortly after people drank a cup of green tea and after a week of drinking two cups of tea each day.

 

TheScientist