Pass the watercress and reduce the risk of cancer?

Eating watercress, like other cruciferous vegetables, appears to be associated with reduced cancer risk.

Researchers at the University of Ulster asked 60 healthy people (average age 33) to eat a bowlful (85g) of watercress every day for eight weeks, in addition to their normal diet.

They found a 17% reduction in DNA damage, blood triglyceride levels fell by 10%, and blood levels of the antioxidants lutein and beta-carotene increased by 100% and 33% respectively.

You may find a bowlful of watercress every day a bit tough going, so we suggest including a range of cruciferous vegetables in your diet.

Other cruciferous vegetables – also called brassicas – include bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, mizuna, radishes and turnips.

Source: American Journal of Clinical Nutrition, February 2007