Flavonoid may reduce risk of ovarian cancer

04/23/2009 | Reuters

Plant-based foods and drinks that contain the flavonoid apigenin -- found in foods such as celery, parsley, red wine and tomato sauce -- may reduce a woman's risk of developing ovarian cancer. Researchers said the results showed a "borderline significant decrease" in the risk of ovarian cancer and said additional study is needed.

View Full Article in:


Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Director, Site Quality Management
Minneapolis, MN
Clinical Project Manager
Abiomed, Inc.
Danvers, MA
Sr. Manager, Regulatory Affairs - International
Integra LifeSciences
Plainsboro, NJ
Associate - Food and Drug
Keller and Heckman LLP
Washington, DC
In house Compliance Officer
Pompano Beach, FL