Watercress Reduce DNA Damages Leading to Cancer
Did you know that daily consumption– about 85g daily– of fresh watercress can significantly reduce DNA damage to blood cells due to free radicals, and thus reduce cancer risks? Watercress is a rich source of phytochemicals called glucosinolates, and also contains phenolic compounds and flavonoids.
According to a study published in this month’s American Journal of Clinical Nutrition, a watercress diet resulted to
- significant reduction in DNA damage to lymphocytes (white blood cells), by 22.9 per cent.
- reduction in DNA damage to lymphocytes (white blood cells) when a sample was challenged with the free radical generating chemical hydrogen peroxide, by 9.4%
- reduction in blood triglyceride levels, by an average of 10%
- significant increase in blood levels of lutein and beta-carotene, which have antioxidant activity, by 100% and 33% respectively (higher intakes of lutein have also been associated with a lower incidence of eye diseases such as cataract and age-related macular degeneration).
For more on the cancer-fighting abilities of watercress, see this list of medical literature on watercress and phenylethylisothiocyanate.
[Photo: Watercress.co.uk]
How ’bout that! I guess watercress sandwiches aren’t just for teatime anymore. :]
kk
This is probably a good food for people with celiac disease since they run a higher-than-average chance of bowel cancer.
I am constantly amazed at what researchers find in their studies…just how natural processes work and how they benefit us. Rather than settling for “it’s good for you,” these scientists can figure out why and how it’s good for us. I just find that astonishing.