Watercress may help reduce cancer risk

Reported by Susan Aldridge, PhD, medical journalist

Eating watercress improved biomarkers of cancer risk, according to a new study.
Watercress is known as a healthy food because it is a cruciferous vegetable, containing high levels of antioxidants and substances that might protect against cancer. A team at the University of Ulster, Northern Ireland, now reveals how adding watercress to the diet reduces levels of DNA damage.

It is already known that damage to DNA is one of the mechanisms by which cancer begins. In this trial, 30 men and 30 women aged 19 to 55 years were assigned to either consume - or not consume - 85 grams of raw watercress per day in addition to their usual diet. Many different blood tests were done and these revealed a clear decrease in DNA damage among those eating the watercress. There were also significant increases in blood levels of the antioxidants lutein and beta-carotene, which could explain why DNA damage is reduced. Of course, this study does not actually prove that eating watercress will definitely reduce your risk of cancer - but adding a generous bowlful to your daily diet may well be beneficial.

Source
American Journal of Clinical Nutrition February 2007 Volume 85 pages 504-510

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