Watercress 'may cut cancer risk'

Eating watercress regularly could help cut the chances of developing cancer, research suggests.

The University of Ulster work suggests it cuts DNA damage to white blood cells - considered to be an important trigger in the development of cancer.

Watercress appears to raise levels of beneficial compounds, and cut levels of harmful compounds in the blood.

The study is funded by the Watercress Alliance, but is published in the American Journal of Clinical Nutrition.

Source - BBC News