I came across some interesting research today dealing with Wasabi. Now I am not a big sushi eater. I have tasted Wasabi and it is strong stuff. But my kids and grandkids like it.
Wasabi has antimicrobial properties which may have safeguarded Japanese sushi eaters over the years. Specifically, “6-methylsulfinylhexyl isothiocyanate” has been identified in wasabi as an anti-microbial agent effective against bacteria such as E. coli and Staphylococcus aureus. This useful property has led to the ingenious development of using wasabi extract as a preservative in lunch bags in Japan.
On the western front, researchers are looking at isothiocyanate in particular as possibly targeting pathogenic Salmonella. Wasabi’s antimicrobial effect may yet be directed against another scourge, namely, tooth decay. According Dr. Hideki Masuda, isothiocyanate is effective in inhibiting Streptococcus mutans cell growth by interfering with the ability of bacterial cell to adhere to teeth. Other health benefits may include wasabi’s anti-cancer properties. Researchers have found that many human stomach cancer cells changed morphologically followed by cell death in a medium of wasabi extract. Besides the lachrymatory sensation, and clearing of the sinuses, there are no known side-effects attributed to wasabi consumption although some individuals may experience an allergic reaction. However, since “real” wasabi is difficult to cultivate, much of the green paste on the market today is horseradish that is dyed green. As a result, the allergic reaction is often due to either the dye or the horseradish
Source: Wasabi Does More Than Simply Add Heat To Sushi
09 Apr 2019, 7:27 am
