Tea and Citrus Products Could Lower Ovarian Cancer Risk

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Tea and citrus products could lower ovarian cancer risk
Tea and citrus products could lower ovarian cancer risk
Tea and citrus fruits and juices are associated with a lower risk of developing ovarian cancer, according to new research from the University of East Anglia (UEA). Research published today 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.
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