Plant-based flavonoids may cut ovarian cancer risk

Plant-based flavonoids may cut ovarian cancer risk - Yahoo! News:
2008.08.22
"women with the highest flavonol intake were 37 percent less likely to have ovarian cancer than women with the lowest flavonol intake...High intake of isoflavones cut ovarian cancer risk by 49 percent...Isoflavones are found in tea and soy foods, both of which have been linked to a lower ovarian cancer risk, possibly due to isoflavones' estrogen-blocking effects, Rossi and her colleagues note...Flavonols are found in many fruits and vegetables, they add. Adjusting the findings for women's fruit and vegetable intake didn't change the relationship between flavonol intake and ovarian cancer risk, the researchers note, suggesting that "flavonols may have a distinct role in explaining the effect of fruit and vegetable against ovarian cancer.""

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Apples and onions may slash pancreatic cancer risk

Apples and onions may slash pancreatic cancer risk NutraIngredients.com
2007.10.01
"A diet rich in flavonols from foods such as onions, apples and berries may cut the risk of developing pancreatic cancer by about 25 per cent...The results, published in the American Journal of Epidemiology, indicate that the benefits may be even more pronounced amongst smokers, with a risk reduction of over 59 per cent...The reason for the apparent added benefits for smokers was presumed to be due to smokers being at an increased risk of pancreatic cancer...The researchers also stated that theirs is the first study to examine prospectively specific classes of flavonols (quercetin, found in onions and apples; kaempferol, found in spinach and some cabbages; and myricetin, found mostly in red onions and berries) and pancreatic cancer risk. "...Of the three individual flavonols, they report that kaempferol was associated with the largest risk reduction (22 per cent) across all participants. The interaction with smoking status was statistically significant for total flavonols, quercetin and kaempferol... the researcher indicated that the anti-cancer effects of these compounds may lie in their ability to the inhibit cell cycle, cell proliferation and oxidative stress..."

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Vegetables reduce cancer risk

Study adds data that vegetables reduce cancer risk Reuters/Yahoo!News 3/15/07 "A large study of 500,000 American retirees has found that just one extra serving of fruit or vegetables a day may reduce the risk of developing head and neck cancer...Cancer experts now believe that up to two-thirds of all cancers come from lifestyle factors such as smoking, diet and lack of exercise...Tobacco and alcohol use increase the risk of head and neck cancers, which affect the mouth, nose, sinuses and throat...eating six servings of fruit and vegetables per day per 1,000 calories cut the risk of head and neck cancer by 29 percent compared to eating one and a half servings..."Increasing consumption by just one serving of fruit or vegetables per 1,000 calories per day was associated with a 6 percent reduction in head and neck cancer risk, said Neal Freedman...A second study of food consumption in more than 183,000 residents of California and Hawaii found that a diet high in flavonols might help reduce pancreatic cancer risk, especially in smokers...Flavonols are common in plant-based foods but are found in highest concentrations in onions, apples, berries, kale and broccoli. The study found that people who ate the largest amounts of flavonols had a 23 percent reduced risk of developing pancreatic cancer compared to those who ate the least."

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