Polyhenols found in fruit and veg can lower risk of ovarian cancer

 

Huge 40-year, 180,000 woman cohort shows flavanols can reduce ovarian cancer risk

 

Regular consumption of flavanols and flavanone bioactive compounds, found in tea, citrus fruits and fruit juices, can lower the risk of ovarian cancer by as much as 21%, according to a cohort study involving nearly 180,000 women and begun in 1976. See

http://www.nutraingredients.com/Research/Huge-40-year-180-000-woman-cohort-shows-flavanols-can-reduce-ovarian-cancer-risk

 

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