- cross-posted to:
- food@beehaw.org
- health@lemmy.world
- science@lemmy.ml
- cross-posted to:
- food@beehaw.org
- health@lemmy.world
- science@lemmy.ml
There is a discussion on Hacker News, but feel free to comment here as well.
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Just a heads up - this study was funded by a wasabi growing interest, it also hasn’t been independently replicated either. Take industry funded studies like this with a big ol pinch of salt when they show up in the news.
Real wasabi is really expensive and doesn’t last long after grinding. This would likely come in the form of an extract to be viable.
That tangy paste served up at nearly all sushi bars — even the ones in Japan — is almost certainly an impostor. Far more common than the real thing is a convincing fraud, usually made of ordinary white horseradish, dyed green.
6-MSITC is found in cruciferous vegetables like broccoli, brussel sprouts, ect. We should probably just keep leafy greens in our diet.
It’s sub $15 (I usually pay around $12 for a small pack I think) for small rhizomes near me. $100 a pound but you don’t need a pound. These rhizomes typically last me about two weeks and it’s easy to grate it right before use. With less frequent use and more careful storage, you could probably get a lot of mileage out of even a single small rhizome.
The real expense comes from not having a store with it nearby, where I think you’d have to buy large amounts in order to get it shipped at all. The wasabi itself is pretty affordable otherwise. If availability wasn’t so spotty, everyone could always have some ready-to-grate wasabi in the fridge
This is the best summary I could come up with:
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!
The only memory it boosts is, “remember the last time you ate wasabi, don’t pick your nose again”
