Levels of anti-cancer compounds in rocket depend on growing conditions

New research published by scientists at the University of Reading suggests that the way we grow rocket has a significant effect on its potential health benefits for consumers.

Eating green leafy vegetables is associated with a reduced risk of several types of cancer and cardiovascular disease. These beneficial effects are thought to be caused by a range of compounds, including phytonutrients such as flavonoids and glucosinolates, both of which are found in high levels in vegetables from the Brassica family, such as rocket.

The research found that by growing rocket under high light intensity compared with standard commercial practice led to a significant increase in the levels of beneficial compounds. It also found substantial differences between wild and salad varieties of rocket.

Dr Carol Wagstaff, Lecturer in Food Chain and Health from the University of Reading’s Hugh Sinclair Unit for Human Nutrition, said: "Our findings show that levels of beneficial compounds in rocket vary with cultivar and growing conditions. In the latter case, optimising the light levels during the growing period, especially for Salad rocket, will have a substantial positive impact on the accumulation of valuable phytonutrients and therefore potentially on human health, in areas such as cancer and cardiovascular disease. Our research provides some interesting directions for future plant breeding programs."

Rocket has been grown in the Mediterranean region since Roman times, and it is now cultivated for its rich, peppery taste to use in salads and soups.