The research team was able to detect significant levels of the plant compound PEITC in the blood of the participants following the watercress meal, and most importantly, could show that the function of the protein HIF was also measurably affected in the blood cells of the women.

The two studies, which have been published in the British Journal of Nutrition and Biochemical Pharmacology, provide new insight into the potential anti-cancer effects of watercress, although more work still needs to be done to determine the direct impact watercress has on decreasing cancer risk.

Watercress Alliance member Dr Steve Rothwell says: "We are very excited by the outcome of Professor Packham's work, which builds on the body of research which supports the idea that watercress may have an important role to play in limiting cancer development."

A summary of the research has been accepted for inclusion in the Breast Cancer Research Conference which is taking place in Nottingham from 15 to 17 September.

Breast cancer is the most common cancer in women in the western world and currently affects approximately 1 in 9 women during their lifetime.

Source: University of Southampton