Pinela, JoséCarvalho, Ana MariaFerreira, Isabel C.F.R.2021-06-152020Pinela, José; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2020). Watercress. In Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. London: Elsevier. p. 197-219. ISBN 978-012812780-3978-0-12-812780-3http://hdl.handle.net/10198/23657Watercress (Nasturtium officinale R. Br.) is a semiaquatic plant of the Brassicaceae family highly appreciated in the Mediterranean cuisine. It features a sharp, peppery, and slightly tangy taste and is consumed raw in salads and cooked, especially in soups. Low in fat and sodium, this low-calorie food is rich in vitamin B9 (folates), vitamin C (ascorbic acid), and vitamin K (phylloquinone). It also contains bioactive compounds such as flavonols, hydroxycinnamic acids, and glucosinolates (mainly phenethyl isothiocyanate, PEITC). The health-promoting effects of this cruciferous vegetable have been demonstrated by clinical trials and in vitro and in vivo studies, which have attributed antioxidant, antiinflammatory, chemopreventive, chemotherapeutic, cardioprotective, and anticholesterolemic properties to this functional food. Therefore a regular consumption of watercress may help reach the recommended dietary allowances of certain micronutrients and promote the consumer’s health and well-being.engWatercressNutritional compositionGlucosinolatesPhenolic compoundsAntioxidant activityFunctional foodsbook part10.1016/B978-0-12-812780-3.00012-X