Watercress: The Miracle Food
Watercress is called Sai Yeong Choy in Cantonese
The study was conducted by the CancerResearch Center at theSchool of Medicine , Southampton GeneralHospital in the United Kingdom and concluded watercress is astherapeutic as traditional drug treatments with tamoxifen & herceptin, commonly used chemotherapy drugs.
The study also said that through regular consumption, watercress "has the potential to confer valuableprotection against cancer in general." "Watercress has the ability to turn offHIF1, a signal sent out by cells callingfor blood supply," said noted agingscientist Dr. Nicholas Perricone. When HIF1 becomes incorrectlyregulated, otherwise harmlessprecancerous clusters of cellshave the opportunity to grow to form invasive tumors. "Scientists have been looking for anti-angiogenesis agents for years because if we can turn off the blood supply, we can kill the cancer," said Perricone. "And it looks likewatercress can do that."
Another study published in The American Journal of ClinicalNutrition in February of 2007 showed that, in addition to reducing DNA damage, a daily dose of watercress increased the ability of cells to further resistDNA damage that may be caused by free radicals.
In the study, 60 men and women, half of whom were smokers, consumed their usual diet plus 85 grams of raw watercress daily for eight weeks. Bloodsamples were analyzed for plasma antioxidant status and DNA damage in lymphocytes, a type of white blood cell. Watercress consumption significantly reduced lymphocyte DNA damage. In the time of the Romans, Greeks and Persians watercress was used as a natural medicine, prescribed for migraines, anemia, eczema, kidney and liver disorder and tuberculosis.
Facts of Watercress
1- It contains vitamins A,B1,B2,B3,B5,B6,B17,C,D,E and K
2- Has minerals - calcium, phosphorus, potassium, iron, sodium, magnesium, copper, manganese, florine, sulphur, chlorine, iodine, germanium, silica and zinc.
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Health benefits of Watercress
- This rich flavored green leafy vegetable is store house of many phytonutrients that have health promotional and disease prevention properties.
- One of the very low calorie green leafy vegetables (11 kcal per 100 g raw leaves) and very low in fats; recommended in cholesterol controlling and weight reduction programs.
- Cress leaves and stems containgluconasturtiin, a glucosinolate compound that gives peppery flavor. Research studies suggest that the hydrolysis product of gluconasturtiin, 2-phenethyl isothiocyanate (PEITC), is believed to be cancer preventing by inhibition of phase I enzymes (mono-oxygenases and cytochrome P450s).
- Fresh cress has more concentration of ascorbic acid (vitamin C)than some of fruits and vegetables. 100 g of leaves provide 47 mg or 72% of RDA of vitamin C. As an anti-oxidant, vitamin C helps to quench free radicals and reactive oxygen species (ROS) through its reduction potential properties. Lab studies suggests that regular consumption of foods rich in vitamin C helps maintain normal connective tissue, prevent iron deficiency, and also helps body develop resistance against infectious agents by boosting immunity.
- It is one of the excellent vegetable sources for vitamin-K; 100 g provides over 200% of daily recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet helps limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.
- Cress is also excellent source of vitamin-Aand flavonoids anti-oxidants like ß carotene, lutein and zeaxanthin.
- It is also rich in B-complex group of vitamins such as riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid that are essential for optimum cellular metabolic functions.
- It is also rich source of minerals like copper, calcium,potassium, magnesium, manganese and phosphorus. Potassium in an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzymesuperoxide dismutase.Calciumis required as bone/teeth mineral and in the regulation of heart and skeletal muscle activity.