Eating watercress every day could help protect against cancer, say researchers. Watercress, a leafy green vegetable favored in salads and soup, could be promoted to the rank of a super food alongside broccoli, blueberries, dark chocolate and baked beans, with new research suggesting it can help reduce the risk of cancer. The vegetable also reduces damage to DNA in cells, according to a British trial.
The researchers discovered that DNA damage to white blood cells was reduced by 22.9%. Furthermore when exposed to dangerous chemicals, such as hydrogen peroxide, the damage was much lower than expected.
Importantly, antioxidant levels in the subjects also improved during the trial which help to combat free radicals that damage tissues. In contrast, harmful compounds in the blood decreased by 10%. Additionally the most beneficial effects were seen in smokers who participated in the study.
“Questions still remain about how the compounds in vegetables work in the body to reduce the risk of cancer but the results of this study add to the body of evidence that eating fruit and vegetables is important in the prevention of this series disease,” said Claire MacEvilly, a nutritionist at MRC Human Nutrition Research.
Professor Ian Rowland, who led the study, said the results were ‘highly significant’ because they were found in a real life situation. Most previous research in the area has been conducted in test tubes or in animals, using chemicals derived from cruciferous vegetables. He said benefits were slightly reduced for those eating cooked watercress – such as actress Elizabeth Hurley, who has been known to drink seven cups of watercress soup a day.
The study was supported financially by The Watercress Alliance, made up of British watercress producers, Vitacress Salads, Alresford Salads and The Watercress Company.
