Multiple studies have demonstrated the effectiveness of green tea in reducing cancer risk. According to one such study, 1 cup of green tea each day was able to reduce ovarian cancer risk by 24%. In another study, involving women with ovarian cancer, there was a whopping 77.9% survival rate for tea drinkers, compared to 47.9% for non-drinkers. Let’s dive into it.

One study performed in Hangzhou, China, set out to discover whether tea consumption can enhance the survival of people with epithelial ovarian cancer. The research focused on the survival duration of the patients and the amount and frequency of their tea consumption after being diagnosed.

Here is what was found:

• There was a significant difference in survival rates between tea drinkers and non-tea drinkers.
• 77.9% of tea drinkers survived until the end of the study, while only 47.9% of non-tea drinkers did.
• Tea drinkers had a 45% reduced risk of death compared to non-drinkers.
• Drinking at least one cup of green tea daily led to a 57% reduced risk.
• Brewing at least one batch of green tea daily or consuming more than 500g of dried tea leaves annually also showed significant survival benefits.
• For brewing 1 batch or more of green tea per day, a 56% reduced risk was observed.
• For consuming more than 500 g of dried tea leaves per year, a 60% reduced risk was observed.
• For consuming at least 2 g of dried tea leaves per batch, a 62% reduced risk was observed.

Another study titled “Tea Consumption and Ovarian Cancer Risk in a Population-Based Cohort” also found that tea consumption was inversely associated with the risk of ovarian cancer.

Specifically, compared to women who never or seldom consumed tea:

• Those who consumed less than 1 cup of tea per day had an 18% reduced risk.
• Those who consumed 1 cup of tea per day had a 24% reduced risk.
• Those who consumed 2 or more cups of tea per day had a 46% reduced risk.

The study concluded that increasing tea consumption may be associated with a reduced risk of epithelial ovarian cancer in a dose-response manner.

How does it work? At the risk of boring you with unintelligible medical-speak, the components in green tea induce “apoptosis,” or cell death in cancer cells. Rather than the cancer cells proliferating (growing in number quickly), they die out.

Green tea components also “downregulate the expression of proteins involved in inflammation, cell signalization, cell motility and angiogenesis,” a study published in Gynecologic Oncology reports. 

This means the compounds in green tea regulate cell health in a variety of ways by fighting inflammation (a major contributor to disease in general) and the growth of cancerous cells.

Further, while green tea may stop the growth of cancer cells, it simultaneously protects healthy cells – something that can’t be said for traditional cancer treatments. It does this by reducing inflammation and protecting cells from damage caused by free radicals.

Green tea is easy to come by and affordable. It’s a cinch to add to your daily routine, whether you have it in the morning to get your day started, after meals to aid in digestion, or stirred into recipes. And with green tea benefits becoming more well-known, why wouldn’t you want to start now?

Is there really anything green tea can’t do? It’s also rich in catechins, or healthful flavonoids, which offer truly amazing benefits. From weight loss to brain protection and disease prevention—green tea is truly a healing powerhouse.

For added ovarian cancer prevention—add some ginger. Scientists have found ginger to annihilate ovarian cancer cells. One study from the University of Michigan found ginger may effectively kill cancer cells while simultaneously preventing them from building up resistance to cancer treatment

For more on green tea and cancer prevention, check out the link.