Women who eat foods and drinks with the flavonoid, apigenin, may have a decreased risk for ovarian cancer, research findings suggest.
Increased intake of apigenin, found in celery, parsley, red wine, tomato sauce, and other plant-based foods may be “particularly beneficial,” said Dr. Margaret A. Gates, of Brigham and Women’s Hospital and Harvard Medical School, in [...]

A new study conducted at the University of L’Aquila in Italy and supported by the Lipton Institute of Tea, is the first to show that black tea consumption – depending on dose – simultaneously increased blood vessel reactivity and reduced both blood pressure and arterial stiffness, suggesting a cardiovascular health profile that is consistent with [...]

Broccoli sprouts, could prevent stomach cancer by suppressing Helicobacter pylori infections, according to a new study.
48 Helicobacter-infected Japanese patients who ate broccoli sprouts every day for eight weeks had significantly decreased levels of urease, a biomarker of H. pylori infection, compared with controls who ate alfalfa, Jed Fahey, Sc.D., of Johns Hopkins, and colleagues [...]