According to research published in the International Journal of Cancer, women who eat spinach may experience a lower risk of ovarian cancer.
The researchers who conducted the study, from Harvard Medical School suggest the flavonoid kaempferol, which is found in spinach and some cabbages, may be responsible for the protective effect.
Researchers calculated the intake of a variety of flavonoids among nearly 67,000 women enrolled in the Nurses’ Health Study.
Women with the highest intake of kaempferol experienced a significant 40 percent reduction in ovarian cancer, compared to women with the lowest intake.
The flavone luteolin, found in citrus was also observed to have a protective effect. Women with the highest intake had a 34 percent lower risk of developing ovarian cancer, compared to women with the lowest intake.
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.