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    Tea May Fight Ovarian, Breast Cancers

    Broccoli, Kale Also Potent Sources of Cancer-Fighting Flavonoids
    By
    WebMD Health News
    Reviewed by Louise Chang, MD

    April 5, 2006 (Washington) -- Potent chemicals found in tea can help fight ovarian and breast cancers, new research suggests.

    Broccoli and kale are also rich sources of cancer-fighting flavonoids, says Margaret Gates, a doctoral candidate at the Harvard School of Public Health who has been studying their link to ovarian cancer. Flavonoids are believed to have antioxidant and anti-inflammatory activity. Her research suggests that women who increase their consumption of kaempferol, a type of flavonoid, can lower their risk of ovarian cancer by nearly 40%.

    A second study shows that women who consume a diet rich in other types of flavonoids - specifically, flavones, flavan-3-ols, and lignans -- can reduce their chance of developing breast cancer by 26% to 39%.

    If you can't keep all those scientific names straight, no worries: It basically comes down to the same thing, the researchers tell WebMD.

    For lowering ovarian cancer risk, "tea in particular may be important," Gates says.

    For breast cancer protection, "tea again is the predominant contributor," Brian Fink, MPH, a doctoral candidate at the University of North Carolina at Chapel Hill.

    Both new studies were presented at the annual meeting of the American Association for Cancer Research.

    Kaempferol Fights Ovarian Cancer

    Gates analyzed data on 66,384 participants of the Nurses' Health Study, none of whom had ovarian cancer at the start of the study. Every few years, beginning in 1984, the women filled out detailed questionnaires that asked about their consumption of more than 120 foods.

    Using the data, the researchers calculated each participant's intake of five different flavonoids -- myricetin, kaempferol, quercetin, luteolin, apigenin -- and of total flavonoids. Between 1984 and 2002, 344 of the women were diagnosed with ovarian cancer.

    Gates says there was no link between total flavonoid consumption and ovarian cancer. Nor did myricetin, quercetin, luteolin, or apigenin significantly affect risk.

    But the greater the consumption of kaempferol -- which the nurses got mostly from tea, broccoli, and kale -- the lower their chance of developing ovarian cancer.

    So just how much kaempferol is enough? Gates says 10 milligrams to 12 milligrams a day, the amount found in four cups of tea or two cups of broccoli daily, appears to be protective. Both green tea and black tea will do the trick, she adds.

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