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According to a study published in the International Journal of Cancer, eating plenty of spinach, which contains the flavonoid kaernpferol, may reduce the risk of ovarian cancer. Researchers studied the intake of several flavonoids among 66,940 women enrolled in the Nurses' Health Study between 1984 and 2002. During that time, 347 women were diagnosed with ovarian cancer. Results showed a 40 percent reduced risk of developing ovarian cancer among ...