Wasabi, also sometimes known as Japanese horseradish, is a cruciferous vegetable known for its pungent smell and bright green colour which is a staple condiment for sushi and noodles in Japanese cuisine.
The Isothiocyanates (ITCs) present in wasabi are responsible for manifesting anti-bacterial properties. It is beneficial against food poisoning or any other foodborne illness. Wasabi is known to fight off foodborne pathogens such as E. coli and staphylococcus.
Some research suggests that the edible leaves of the wasabi plant contain compounds that may suppress the growth and formation of fat cells. In one study, which was conducted on mice, it was seen that wasabi leaf extract prevented weight gain.
Various studies have shown that ITCs present in wasabi suppress cells and enzymes that promote inflammation, including inflammatory cytokines like interleukins and tumour necrosis factor (TNF).
ITCs present in wasabi may have neuroprotective effects. They help prevent or slow down neurodegenerative disorders driven by inflammation, such as Parkinson's disease.
Some research indicates that the consumption of wasabi and other brassica vegetables may inhibit the growth of certain cancer cells (such as colon and breast cancer), which can potentially reduce the risk of those cancers overall.
Wasabi, particularly its leafstalk, may contribute to better bone health. On top of that, the anti-inflammatory compounds in wasabi might help ease arthritis pains.
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