Researchers at the University of East Anglia in the United Kingdom found that women who drink tea and eat citrus fruits help reduce the risk of ovarian cancer. The study was published in the American Journal of Clinical Nutrition.
The researchers conducted a 30-year study of the eating habits of 170,000 women between the ages of 25 and 55. The results showed that the flavonoids contained in black tea and citrus were associated with lowering the risk of ovarian cancer. The highest intake of flavonoids was lower than the minimum intake of ovarian cancer.
According to the researchers, flavonoids include flavonols and flavanones. Flavonols are mainly derived from black tea (31%), onions (20%) and apples; flavanones are mainly derived from mandarin oranges (36%). Especially oranges (27% through it) and juice (63%, orange juice accounted for 54%).
The researchers caution that ovarian cancer is still “a highly lethal malignancy,” but two cups of black tea a day can reduce the risk of illness by 31%.