Watercress in New Anti-cancer Diet Book

Posted On: Tuesday June 21st, 2011 Author: kevin Comments: 0

Zest For Life.

A new book highlights a recent study by Oregan State University which indicates that cruciferous vegetables such as watercress are thought to contain a molecule which eliminates toxic compounds linked to the development of cancer.

The research has shown sulforaphane, the molecule that gives brassicas their sharp taste and watercress its peppery flavour, is thought to eliminate toxic compounds linked to the development of cancer and may trigger the self-destruction of types of cancer cells. The study found sulforaphane can specifically destroy prostate cancer cells.

The book, Zest for Life: The Mediterranean Anti-Cancer Diet, is written by nutritionist, health writer and health cookery instructor Connor Middelmann-Whitney, and featured in the Daily Express on Tuesday 21 June. Eleven years ago, Middlemann-Whitney overcame early-stage cervical cancer and has been a passionate advocate of lifestyle cancer prevention ever since.

Increasingly, scientific studies are making links between food and cancer preventing properties, suggesting that a colourful diet rich in fresh fruit, vegetables, beans, soya, fatty fish, nuts and even chocolate, tea and wine can significantly lower our risk of the disease.  Recent research with the universities of Ulster and Southampton have highlighted the role that watercress may be able to play in According to the World Cancer Research Fund and American Institute for Cancer Research up to 30 per cent of all cancers can be prevented by lifestyle and nutritional measures.

Research carried out by the University of Ulster and published in the American Journal of Clinical Nutrition (February 2007), found that eating watercress daily could significantly reduce DNA damage to blood cells.  In addition it found a daily portion of watercress could also increase the ability of those cells to resist further DNA damage caused by free radicals.

In September 2010, research conducted by the University of Southampton revealed that a plant compound in watercress may have the ability to suppress breast cancer cell development by “turning off” a signal in the body and thereby starving the growing tumour of essential blood and oxygen.

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