New research has found that tea and citrus products can possibly lower the risk for ovarian cancer.Researchers from the University of East Anglia (UEA) discovered that women with higher intake of products with flavonols and flavonones are less susceptible to epitheliaal ovarian cancer. Flavonols and flavonones are subclasses of dietary flavonoids.The research, which involved studying the dietary habits of 171,940 women between 25 and 55 years old for 30 years, found that women who ate and drank tea, red wine, grapes, and apples, or products high in flavonols, and citrus juices and fruit, or flavonone-rich products, had lower risk of developing ovarian cancer, which is the fifth leading cause of cancer death among women.According to head researcher Prof. Aedin Cassidy of UAE's Norwich Medical School, Department of Nutrition, their study is the first of its kind-- the pioneer large-scale research that aimed to discover the relationship between habitual flavonoid intake and reduced epithelial ovarian cancer risk.Prof. Cassidy added, "The main sources of these compounds include tea and citrus fruits and juices, which are readily incorporated into the diet, suggesting that simple changes in food intake could have an impact on reducing ovarian cancer risk."In particular, just a couple of cups of black tea every day was associated with a 31 per cent reduction in risk."Each year, around 20,000 women receive an ovarian cancer diagnosis in the United States. Meanwhile, 6,500 women are affected by the disease each year in the United Kingdom.F oods rich in flavonoids include different types of berries, particularly the red, purple, and blue kinds. The darker and riper the berry, the higher the flavonoid value. Tree fruits, beands and nuts, vegetables, and spices are also loaded with flavonoids. For beverage, unprocessed and raw fruit juices are the way to go. Red wine and tea are also top choices when it comes to good sources of flavonoids.