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Cancer and Alzheimer's Disease |
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Cancer
A study at the University of Hawaii's Cancer Research Center found that those who ate the most flavonoids in their diet had a 40 to 50 percent reduced rate of lung cancer. A study of 6,000 Italian citizens found that those who ate at least ten different varieties of vegetables weekly were 30 percent less likely to develop colorectal cancer than those people that ate less than 7 varieties weekly. The antioxidants in vegetables are the suspected reason. And in the most thorough study done to date, a twenty-four-year Finnish study of 10,000 people, those who consumed the most flavonoids were 20 percent less likely to develop any form of cancer than those who consumed the fewest.
Studies on mice have shown that the flavonoids in tea protect against skin tumors, lung cancer, and digestive cancer. In addition, lab cellular studies demonstrated that tea flavonoids inhibited the reproduction of human leukemia and lung carcinoma cells. A team at Georgetown University is currently working on isolating the flavonoids in chocolate and testing them as an anticancer drug.
At the Arizona Cancer Center, 140 smokers were given either green tea, black tea, or water for four months to study the effect on a particular |
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