Common Names: watercress
Study found high levels of antibiotic-resistant bacteria on green leafy vegetables, posing health risks. Important to monitor and prioritize food safety to prevent infections.
This study found that wild-harvested foods in New Zealand can contain antibiotic-resistant bacteria, which can lead to infections that are harder to treat. Shellfish, in particular, can promote the spread of antibiotic resistance. This highlights the importance of reducing bacteria in harvested food.
The study found that watercress has a significant effect in reducing lung inflammation and oxidative stress in a rat model of asthma, supporting its potential as a treatment for respiratory disorders and diseases.
Researchers have discovered three new bis-thioglycosides (compounds 1-3) and 13 known compounds (compounds 4-16) from the Nasturtium officinale plant family. The team used NMR techniques, HRESIMS, and a chemical method to identify the new compounds. They tested all compounds for their ability to inhibit nitric oxide levels in lipopolysaccharide (LPS)-stimulated murine microglia BV-2 cells. Compound 5 demonstrated strong inhibitory effects on nitrogen production, while compounds 4 and 15 showed moderate inhibitory activity, suggesting that bis-thioglycosides could help protect the brain and reduce inflammation.