The well known cruciferous vegetables have been shown to reduce DNA damage in a plethora of studies. These are the cabbages, broccoli, cauliflower, Brussels sprouts, turnips, kale, collards and all those other vegetables that many folks with strong tastes buds tend to dislike. A recent research study looked at whether a lesser known cruciferous vegetable, watercress, also reduces DNA damage. What do you think?
Of course it did! Watercress has a particularly high content of glucosinolates and other potential anticancer phytochemicals including carotentoids. Their study showed that watercress can protect cells against DNA damage.
The watercress is abundent around here in the spring and fall so add some to your salads for the extra antioxidant protection.
In Health,
George Mandler LicAc
