Watercress research
                                Eating watercress could help protect against cancer and be 
particularly beneficial to smokers, according to a new study (February 2007).
                                The benefits of eating watercress were especially notable 
among smokers, the study found
                                It found the salad leaf contains ingredients that help prevent damage to the 
body's cells and DNA.
                                The research involved 30 men and 30 women, half of whom were smokers. They 
ate 85g of watercress a day for eight weeks - the equivalent of a small bag of 
pre-prepared salad - in addition to their regular diet.
                                The benefits of eating watercress were especially notable among smokers, the 
study found.
                                This could be because smokers had significantly lower antioxidant levels at 
the start of the study compared with non-smokers, owing to their habit, it 
said.
                                Damage to DNA is considered by experts to be an important trigger in the 
development of cancer.
                                The results of blood tests on the participants showed a 22.9 per cent 
reduction in DNA damage to white blood cells.
                                The researchers, from the University of Ulster, also noted a 100 per cent 
increase in levels of the molecule lutein and a 33 per cent rise in 
beta-carotene, both of which have antioxidant properties.
                                Antioxidants help cells defend themselves against damage.
                                The research, which was funded by British watercress suppliers, suggested 
that increased concentrations of carotenoids could improve the antioxidant 
effects.
                                Carotenoids are naturally occurring food pigments that contain vitamins.
                                They concluded: "The results support the theory that consumption of 
watercress can be linked to a reduced risk of cancer via decreased damage to DNA 
and possible modulation of antioxidant status by increasing carotenoid 
concentrations."
                                According to ITN news ,Karol Sikora, professor of cancer medicine at Imperial College, said the 
claims were "grossly overstated