Previous studies suggest that a diet high in cruciferous vegetables such as broccoli, cabbage and watercress may reduce the risk of several cancers. Watercress is rich in lutein and beta-carotene antioxidants, as well as rutin phenolics. Now research reports that watercress supplementation lowers DNA damage, which reduces the risk of cancer.
The study, published in the American Journal of Clinical Nutrition, investigated whether watercress supplementation is associated with the risk of cancer. Researchers at the University of Ulster in Ireland, administered either 85 grams of raw watercress daily or no watercress to 30 men and women, half of whom were smokers, for eight weeks. No watercress was consumed by either group for the following seven weeks. The participants then switched regimens for another eight weeks. Blood samples were obtained from the participants and analyzed for DNA damage as well as lutein, retinol, ascorbic acid, alpha-tocopherol and beta-carotene levels.
The researchers found that DNA damage was significantly lowered when participants consumed watercress. A larger reduction in DNA damage occurred in smokers. Furthermore, plasma lutein and beta-carotene levels increased by 100 percent and 33 percent respectively, when participants consumed watercress.
"The results support the theory that consumption of watercress can be linked to a reduced risk of cancer via decreased damage to DNA and possible modulation of antioxidant status by increasing carotenoid concentrations," the study authors conclude.
REFERENCES:
1. Gill CI et al. Watercress supplementation in diet reduces lymphocyte DNA damage and alters blood antioxidant status in healthy adults. Am J Clin Nutr 2007 Feb;85(2):504-10.
Posted by Elaine Gavalas on March 28, 2007 02:46 PM
