Table 1.
Antioxidant supplements and foods against ovarian cancers.
| Clinical Research | Antioxidant | Result | Reference |
|---|---|---|---|
| Meta-analysis | Vitamin A | Reduced the risk of ovarian cancer. | [52] |
| Meta-analysis | Vitamin C | No significant effect on the risk of ovarian cancer. | [53] |
| Systematic review | Vitamin D | No significant effect on the risk of ovarian cancer. | [55] |
| Meta-analysis | Vitamin E | No significant effect on the risk of ovarian cancer. | [51] |
| Meta-analysis | Flavonoid | Reduced the risk of ovarian cancer. | [56] |
| Cohort study | Flavonoid Isothiocyanate |
Reduced the risk of ovarian cancer. No significant effect on the risk of ovarian cancer. |
[57] |
A recent systematic review, cohort study, and meta-analyses indicated that vitamin A and flavonoid intake might reduce the risk of ovarian cancers, although vitamins C, D, E, and isothiocyanate have no significant effects on the risks. The preventive effects of flavonoids and vitamin A on OCCC (ovarian clear cell carcinoma) remain unclarified.