National Watercress Week

When spring is in the air, it must be time for National Watercress Week (16th – 23rd May 2010).  So celebrate the UK’s most historic salad leaf and give your body a spring clean by adding this nutritious and delicious original superfood to your diet.

A unique source of plant compounds, watercress is so much more than a ‘bit on the side’. Watercress contains 15 essential vitamins and minerals. With more vitamin C than oranges, more calcium than milk and more iron than spinach, watercress is low in fat and very versatile. It also contains beta-carotene, Vitamin A equivalents and antioxidants.

Brimming with essential vitamins and useful antioxidants, watercress can help maintain our body’s all over health and banish harmful toxins leaving you looking and feeling great. Incredibly versatile, you can use it in anything from soups and sandwiches, to salads and stir-fries. Check out the watercress recipes published here.

These days watercress has become so fashionable, it even has a whole festival dedicated to it.  Now in its 7th year, the annual Watercress Festival takes place in the beautiful Georgian town of Alresford on Sunday 16th May 2010.

Gram for gram, watercress contains more vitamin C than oranges, more calcium than milk, more iron than spinach and more folate than bananas. Research also shows it is an important player in the field of cancer prevention.

Its health giving properties have been known since ancient times and the herbalist Culpepper claimed that ‘watercress potage is a good remedy to cleanse the blood in spring and consume the gross humours winter hath let behind.’  So take a leaf out of his book and make sure you include watercress in your diet this spring.

Watercress could also help to maintain good eye health, as it contains lutein and zeaxanthin, which recently published research has shown, may slow the development of age-related macular degeneration.

If you need more recipe ideas than the ones on my blog visit www.watercress.co.uk where you will find a wide list of recipes to suit all occasions.  Whether you’re looking for a filling soup, a simple snack, a nutritious sandwich or an impressive dinner party dish, there are hundreds of recipes to choose from.

If you’re lacking inspiration for feeding the family, a new recipe booklet will be available in National Watercress Week, featuring a range of simple, healthy, nutritious watercress meals which will please the whole family, as well as your bank balance.

So when you’re doing the spring cleaning, don’t just stop at the kitchen cupboards and under the stairs.  Treat your body to a spring clean and make sure you include watercress – the original superfood.

Watercress

Although a number of studies have shown that watercress is a rich source of chemical compounds that can exert anti-cancer activity in experimental settings, it remains unclear whether normal dietary intake of watercress can impact on the development of cancers.

Watercress contains 15 essential vitamins and minerals. With more vitamin C than oranges, more calcium than milk and more iron than spinach, watercress is low in fat and very versatile. It also contains beta-carotene, Vitamin A equivalents and antioxidants.

The study, led by Graham Packham, Professor of Molecular Oncology at the University of Southampton, involves a dozen breast cancer survivors eating 80g of watercress before providing a series of blood samples.

Scientists determine the levels of watercress- derived chemical compounds in the blood samples and whether potential anti-cancer pathways are activated in the blood cells of the volunteers.  Clinical aspects are being overseen by Mr Dick Rainsbury, Director of the Winchester and Andover Breast Unit at the Royal Hampshire County Hospital, working closely with Senior Research Dietician, Babara Parry.

An exciting discovery of this research has been the elucidation of a mechanism by which watercress derived chemical compounds interfere with cancer promoting pathways. Graham Packham’s team have shown that PEITC, the main compound responsible for watercress anti cancer properties, prevents that accumulation of a key protein within cancer cells when cells are exposed to low levels of oxygen.  This protein can act to drive the development of a new blood supply to growing tumours and inhibition of this pathway might contribute to the potential anti-cancer effects of PEITC.

The £100,000 project has been funded by The Watercress Alliance, made up of Vitacress Salads, Bakkavör and The Watercress Company. It follows research, carried out by the University of Ulster, Coleraine, and published in the American Journal of Clinical Nutrition in February 2007 which found that watercress increased the ability of cells to resist DNA damage caused by free radicals and that daily intake of watercress significantly reduced levels of DNA damage found in blood cells. DNA damage is considered to be an important trigger in the early stages of cancer.

Dr. Steve Rothwell, of The Watercress Alliance, commented: “We are hoping to build on the body of research which supports the idea that watercress may have an important role to play in limiting cancer cell development.  It is quite fitting that the study is being carried out in an area which is at the centre of watercress production.”

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