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Attention, ladies: Science says it's time to put the kettle on. A new study in the American Journal of Clinical Nutrition
found that women who consumed the most flavonoids, a type of
antioxidant abundant in tea, were significantly less likely to develop
endothelial ovarian cancer—the fifth leading cause of cancer death among
women.
Researchers looked at the dietary habits of more than 170,000 women
for three decades to reach this conclusion. Their coolest finding: Just a
couple of cups of black tea every day was associated with a whopping
31% reduction in risk for this deadly cancer.
So how do these flavonoids work? "The mechanisms aren't completely
understood, but a number of flavonoids are anti-inflammatory and have
effects on cell signaling pathways," says Aedin Cassidy, PhD, study
author and professor of nutrition at the University of East Anglia's
Norwich Medical School. So, among other things, it's possible that they
reduce proliferation of cancer and induce apoptosis, or programmed cell
death, of cancer cells.
Considering that ovarian cancer
is so deadly—the 5-year survival rate is about 44%—it seems like a wise
choice to tip back a few at tea time. But if Earl Grey and oolong
aren't your thing, you can still reap the cancer-fighting benefit of
flavonoids. Other top food sources include apples, grapes, blueberries,
red wine, dark chocolate, citrus fruits, and onions.
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