Tea, citrus products could lower ovarian cancer risk, new research finds

28 octubre 2014

Tea and citrus fruits and juices are associated with a lower risk of developing ovarian cancer, according to new research. The research reveals that women who consume foods containing flavonols and flavanones (both subclasses of dietary flavonoids) significantly decrease their risk of developing epithelial ovarian cancer, the fifth-leading cause of cancer death among women.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/tAF06nPfoVQ/141028082502.htm

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