Saturday, April 25, 2009

Reducing risk of ovarian cancer: Eat your apigenin

Ovarian cancer, like all cancers, is scary. Each year, approximately 20,000 American women are diagnosed with ovarian cancer and about 15,000 women die of the disease. Fortunately, you can reduce your risk significantly by choosing the right foods. According to a new study, published in the International Journal of Cancer, women who eat the most amounts of plant-based foods and drinks with the naturally occurring flavonoid, apigenin, may have a loser risk for ovarian cancer than those consuming the least.

Apigenin is found in celery, parsley, red wine, tomato sauce, and other plant foods. It appears to protect cells against oxidative damage, which can lead to cancer. The study that found the association investigated the diets of over 2000 women, about half of whom had ovarian cancer.

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