A researcher behind a study of wasabi's effect on cognition says he knew the fiery condiment had health benefits, but "the dramatic change" in memory was a surprise.
Researchers at Tohoku University found that wasabi, that spicy green condiment traditionally dabbed on the raw fish dish, improves both short- and long-term memory.
Rui Nouchi, the study’s lead researcher and an associate professor at the school’s Institute of Development, Aging and Cancer, told CBS News the results, while based on a limited sample of subjects without preexisting health conditions, exceeded their expectations.
The main active component of Japanese wasabi is a biochemical called 6-MSITC, a known antioxidant and anti-inflammatory known to exist in only trace amounts elsewhere throughout the plant kingdom, Nouchi said.
The researchers theorized that 6-MSITC reduces inflammation and oxidant levels in the hippocampus, the area of the brain responsible for memory function, and boosts neural plasticity.
The fiery condiment paste made with it became prized in Japan centuries ago for its antimicrobial properties, which make it capable of killing off foodborne pathogens such as E-coli and staphylococcus, while its flavor and aroma complemented seafood.
A specialist in dementia prevention, Nouchi landed on wasabi treatment after finding high dropout rates with conventional methods of preserving brain health, such as the Mediterranean diet, exercise and music therapy.
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Researchers at Tohoku University found that wasabi, that spicy green condiment traditionally dabbed on the raw fish dish, improves both short- and long-term memory.
Rui Nouchi, the study’s lead researcher and an associate professor at the school’s Institute of Development, Aging and Cancer, told CBS News the results, while based on a limited sample of subjects without preexisting health conditions, exceeded their expectations.
The main active component of Japanese wasabi is a biochemical called 6-MSITC, a known antioxidant and anti-inflammatory known to exist in only trace amounts elsewhere throughout the plant kingdom, Nouchi said.
The researchers theorized that 6-MSITC reduces inflammation and oxidant levels in the hippocampus, the area of the brain responsible for memory function, and boosts neural plasticity.
The fiery condiment paste made with it became prized in Japan centuries ago for its antimicrobial properties, which make it capable of killing off foodborne pathogens such as E-coli and staphylococcus, while its flavor and aroma complemented seafood.
A specialist in dementia prevention, Nouchi landed on wasabi treatment after finding high dropout rates with conventional methods of preserving brain health, such as the Mediterranean diet, exercise and music therapy.
The original article contains 623 words, the summary contains 189 words. Saved 70%. I’m a bot and I’m open source!