Drinking Green Tea May Reduce 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 girls. Further research conducted in labs indicates that the compounds which are most likely 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 statement printed in May of 2010 is the last in a chain of population-based studies linking green tea to a reduced risk of ovarian cancers. In this report, researchers inspected the case histories of 1,368 women with ovarian cancer, as well as 1,416 women who didn’t have the cancer. The girls were also given surveys asking them about their tea drinking habits. The scientists found that, after controlling for other variables, green tea drinkers were less likely to develop ovarian cancer than women that didn’t drink tea. At the end of the study, the analysts concluded that there appears to be modest evidence to indicate that green tea is a mild ovarian cancer inhibitor. Nevertheless the study could not find decisive proof as to the mechanism that gives green tea this property.

But numerous scientific lab studies may throw light on this question. In one study conducted in 2006 analysts discovered that green tea disrupts the capacity of isolated ovarian cancer cells to reproduce themselves when they’re kept in lab conditions. Another study from the same year showed similar results, but this time testing 3 different compounds from green tea individually: EGCg, EC, and ECG. Each was proven to be valuable in treating ovarian cancer cells but the compounds EGCg and ECG were proven to be the most useful.

Two other research studies published in the previous couple of years have also tested the usefulness of the green tea compound EGCg in forestalling the proliferation of ovarian cancer. Both studies—one conducted in 2004 and another in 2007 —found EGCg to be effective in this case. The compound seems to frequently stop the expansion of multiple strains of ovarian cancer, at least under lab conditions.

From these one or two reports, we will see an obvious trend. Both based and population based studies indicate that green tea, and in particular the two compounds EGCg and ECG, appear to fight with the growth & development of ovarian cancer. This is great news for folks who already consume large amounts of brewed green tea. But it may be even better information for folks who use green tea in cooking, similar some Chinese populations who use whole tea leaves in conventional dishes.

This is because both of these compounds—EGCg and ECG—are significantly more common in the whole green tea leaves than in brewed green tea. As an example, there is approximately 81 times more ECG in the whole green tea leaves than in brewed green tea. As for EGCg, which is regarded as the most important green tea compound for ovarian cancer prevention, it is present in quantities 100 times greater in full leaves than in brewed green tea.

We invite you to re-post this essay about Green Tea Cancer on your own website with the following hyper-linked attribution Green Tea.
“Republished with authorization from EatGreenTea.com, the first edible green tea.”

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Filed under: Complex Ovarian Cyst

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