Green tea consumption may help prevent ovarian cancer in women. In a recent study scientists elevated the relationship between caffeine-containing beverages and ovarian cancer risk by comparing 781 women diagnosed with a primary invasive or borderline epithelial ovarian cancer and 1,262 women without the disease. Women who consumed one or more cups of green tea per day experienced a 54% reduction in ovarian cancer risk compared with those who did not drink green tea. Those who reported drinking an average of less than one cup per day experienced a smaller reduction. Green tea, which is commonly consumed in countries with low ovarian cancer incidence, should be further investigated for its cancer-prevention properties. Because the disease is difficult to detect in its early, treatable stages and a foolproof screening test is not widely available an effective means of preventing the disease remains the only feasible approach to reduce ovarian cancer mortality. Green tea has been used as a medicine in China for least 4,000 years. Today the scientific research is providing hard evidence for the health benefits long associated with drinking green tea. The National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly 60% . The University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol. The secret of green tea lies in the fact that it is rich in catechin polyphenols , particularly epigallocatechin gallate ( EGCG ). EGCG is a powerful anti-oxidant, besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue.