The original superfood

Watercress is a highly nutritious plant packed with essential vitamins and minerals with a higher nutrient content than many vegetables. Much of this nutrition comes as part of the plant's biological makeup but it is also worth understanding that the mineral rich spring water that is used to grow watercress in the UK and overseas adds to the levels of vitamins and minerals found in the plant.

Watercress has now been labelled as a Superfood by scientists, but why?

The plant has many health benefits and current research by scientists has shown that the high levels of antioxidants can increase the ability of cells to resist damage to their DNA, helping to protect against the cell changes that can lead to some diseases.

Inhibition of hypoxia inducible factor by phenethyl isothiocyanate

Xiu-Hong Wang, Breeze E. Cavell, Sharifah S. Syed Alwi, Graham Packham

In vivo modulation of 4E binding protein 1 (4E-BP1) phosphorylation by watercress: a pilot study

Sharifah S. Syed Alwi1, Breeze E. Cavell1, Urvi Telang2, Marilyn E. Morris2, Barbara M. Parry3and Graham Packham1*

Extract : In vivo modulation of 4E binding protein 1 (4E-BP1) phosphorylation by watercress: a pilot study

Sharifah S. Syed Alwi1, Breeze E. Cavell1, Urvi Telang2, Marilyn E. Morris2, Barbara M. Parry3and Graham Packham1*

Watercress supplementation in diet reduces lymphocyte DNA damage and alters blood antioxidant status in healthy adults1–3

Chris IR Gill, Sumanto Haldar, Lindsay A Boyd, Richard Bennett, Joy Whiteford, Michelle Butler, Jenny R Pearson, Ian Bradbury, and Ian R Rowland

Assessment of the Anti-Genotoxic, Anti-Proliferative, and Anti-Metastatic Potential of Crude Watercress Extract in Human Colon Cancer Cells

Lindsay A. Boyd, Mark J. McCann, Yumi Hashim, Richard N. Bennett, Chris I. R. Gill, and Ian R. Rowland

Phenethyl Isothiocyanate Inhibits AngiogenesisIn vitro and Ex vivo

Dong Xiao and Shivendra V. Singh

Watercress Farming - a new era

Ollie Bedford, Technical manager for The Watercress Company

7-Methylsulfinylheptyl and 8-methylsulfinyloctyl isothiocyanates from watercress are potent inducers of phase II enzymes

Peter Rose1,2, Kathy Faulkner1, Gary Williamson2 and Richard Mithen1,3

Acute and chronic watercress supplementation attenuates exercise-induced peripheral mononuclear cell DNA damage and lipid peroxidation

Mark C. Fogarty1, Ciara M. Hughes2, George Burke3, John C. Brown4 and Gareth W. Davison4*

The compounds that have attracted so much interest are generated by the chewing and digestion of watercress. This process mixes the enzyme Myrosinase with Glucosinolates to produce a compound known as ITC's or isothiocynate and it is this compound that holds the peppery flavour for which watercress is renowned.

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There has been significant research over the years investigating the effects of a particular strain of this compound called PEITC, and watercress is a fantastic source of this natural product.