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.
«We found that women who consume foods high in two sub-groups of powerful substances called flavonoids — flavonols and flavanones — had a significantly lower risk of
developing epithelial ovarian cancer.
Not exact matches
Zhang is committed to finding a cure for
epithelial ovarian cancer, the most lethal gynecological malignancy in the
developed world.