A new study conducted by UCLA cancer researchers revealed that tobacco smokers can lessen their lung cancer risk by consuming three servings of fruits and vegetables, and drinking green or black tea on a daily basis.

According to the researchers, Flavonoids, a water-soluble pigments, embedded in fruits, vegetables, green and black tea are the key ingredients, which lowers the risk of developing lung cancer. Fruits, veggies lessens lung cancer risk in smokers.

Dr. Zuo-Feng Zhang, lead researcher said, “What we found was extremely interesting, that several types of flavonoids are associated with a reduced risk of lung cancer among smokers. The findings were especially interesting as tobacco smoking is the major risk factor for lung cancer.”

As a part of the study, researchers recruited 558 people having lung cancer and 837 people who did not have lung cancer.

After making thorough analysis of their dietary history, the researchers discovered that people who used to eat food with certain flavonoids were more saved from having lung cancer as compared to those did not take.

The study also indicated that flavonoids block the formation of blood vessels and halt the development and spreading of tumours, and withdraws the development of cancer cells, allowing for naturally programmed cell death, or apoptosis, to occur.

The antioxidant properties found in the flavonoids also may work to offset the DNA damaging effects of tobacco smoking.

Flavonoids that seemed to be the most defensive included catechin, found in strawberries and green and black teas, kaempferol, found in sprouts and apples, and quercetin, found in beans, onions and apples.

Researchers are making further studies that which variety of fruits and vegetables contains higher levels of flavonoids.