May 14/New York/Food Consumer -- A recent review published in the journal Molecular Nutrition and Food Research says that green tea naturally contains a variety of antiviral and anti-cancer compounds with many proven health benefits. The review explains that consuming green tea can help prevent against ovarian, endometrial, cervical, and various other forms of gynecologic cancers.

Green tea is gaining worldwide attention for its myriad of catechins, flavonoids, polyphenols and other nutritive compounds that each possess their own unique healing capabilities. Green tea polyphenols has proven chemo-protective properties, while green tea catechins has proven antiviral and immuno-modulating properties. These compounds synergistically strengthen the body and protect it against the development and spread of malignant cancer cells.

The study says, "During the past three decades, at least 17 epidemiologic studies have evaluated tea and ovarian cancer risk; however, only four case-control studies (one in Australia, two in the United States, and one in China) have published results specifically for green tea intake and ovarian cancer risk. The combined odds ratios from those four studies show a significant inverse association between green tea intake and risk for ovarian cancer."

Besides protecting against ovarian cancer, it also may prevent against the human papillomavirus which some say is linked to the development of cervical and other invasive genital cancers. Although evidence from published studies is not definite, it appears that green tea catechin ointment may provide positive benefits in treating premalignant cervical lesions and external genital warts.

Gynecologic cancers are not the only types of cancer that respond to green tea. Green tea compounds inhibit the formation of all cancer-causing compounds, and also help force them from the body. The American Cancer Society now admits, albeit in a round-about way, that green tea helps protect against cancer by blocking new cancer-feeding blood vessels from forming in the body.

 From the May 15, 2012, Prepared Foods’ Daily News