Drinking Green Tea May Lower the Risk of Ovarian Cancer.
Population based studies have found an inverse relationship between the drinking of green tea and the development of ovarian cancer in ladies. Further research conducted in scientific labs – (https://www.cancertreatmentmexico.com/), signifies that the compounds which are most certain to be responsible for this effect are EGCg and ECG, 2 antioxidants present in large amounts in green tea.
Green Tea and Ovarian Cancer
A brief survey revealed in May of 2010 is the last in a series of population-based studies linking green tea to a reduced chance of ovarian cancers. In this study, researchers examined the case histories of 1,368 women with ovarian cancer, as well as 1,416 ladies who didn’t have the disease. The girls were also given surveys asking them about their tea drinking habits. The researchers discovered that, after controlling for other variables, green tea drinkers were less likely to develop ovarian cancer than women that did not drink tea. At the end of the study, the analysts concluded that there is modest proof suggesting that green tea is a mild ovarian cancer deterrent. Nevertheless, the study could not find definitive proof re the mechanism that gives green tea this property.
But various scientific lab studies may throw light on this question. In one study conducted in 2006 scientists found that green tea inhibits the capacity of isolated ovarian cancer cells to reproduce themselves when they’re kept in scientific lab conditions. Another study from the same year showed equivalent results, but this time testing 3 different compounds from green tea individually: EGCg, EC, and ECG. Each was proved to be effective in treating ovarian cancer cells but the compounds EGCg and ECG were shown to be the most efficient.
2 other studies printed in the last few years have also tested the efficacy of the green tea compound EGCg in preventing the growth of ovarian cancer. Both studies—one conducted in 2004 and another in 2007 —found EGCg to be effective in this case. The compound appears to uniformly stop the growth of several sorts of ovarian cancer, at least under lab conditions.
From these 1 or 2 reports, we can see a noticeable trend. Both lab based and population based studies indicate that green tea, and particularly the 2 compounds EGCg and ECG, seem to fight with the growth and development of ovarian cancer. This is good news for people who already consume big quantities of brewed green tea. Although it may be even better data for people who use green tea in cooking, much like some Chinese populations who use whole tea leaves in their ethnic dishes.
This is due to the fact that both of these compounds—EGCg and ECG—are far more common in whole green tea leaves than in brewed green tea. For instance, there’s roughly 81 times more ECG in the whole green tea leaves than in brewed green tea. As for EGCg, which is considered the most crucial green tea compound for ovarian cancer prevention, it is present in quantities one hundred times greater in full leaves than in brewed green tea.…