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5/22/2019 3:30:24 PM

Eating watercress can help cut cancer risk and protect against DNA damage

It contains more iron than spinach, more vitamin C than oranges and more calcium than milk.

The vegetable reduces damage to DNA in cells, according to a British trial.

The study suggested that eating 85g of watercress a day could inhibit the growth of cancer cells and even kill them. Scientists at Ulster University found that the watercress reduced the damage caused by cancer cells to white blood cells by 22.9%. Watercress also raised levels of antioxidants which absorb so-called "free radicals", molecules which some experts believe damage the body`s tissues.

The trial involved 30 men and 30 women aged 19-55, 50 per cent of which were smokers. Each had to eat 85g – the equivalent of a cereal bowl full – of fresh watercress every day for eight weeks.

As well as a reduction in DNA damage, researchers recorded a significant increase in lutein and beta-carotene (100 per cent and 33 per cent respectively), which have high antioxidant activity.



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