Skip to content
My WebMD Sign In, Sign Up

Cancer Health Center

Font Size

Tea May Fight Ovarian, Breast Cancers

Broccoli, Kale Also Potent Sources of Cancer-Fighting Flavonoids
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.

Gates says she'd like to see further research in this area. "If confirmed, flavonoid consumption would provide an important target for ovarian cancer protection," she says.

To look at the flavonoid-breast cancer link, Fink studied data from a large study of breast cancer rates and risk factors conducted among women living on Long Island, N.Y., in the mid-1990s. In 1996 and 1997, nearly 3,000 participants were interviewed at home about their lifestyle habits and given questionnaires that asked what they ate and how much they ate.

Today on WebMD

Building a Support System
cancer fighting foods
precancerous lesions slideshow
quit smoking tips
Jennifer Goodman Linn self-portrait
what is your cancer risk
colorectal cancer treatment advances
breast cancer overview slideshow
prostate cancer overview
lung cancer overview slideshow
ovarian cancer overview slideshow
Actor Michael Douglas