Izotiocyjaniany wasabi (Wasabia japonica)

© Borgis - Postępy Fitoterapii 1/2007, s. 7-11

*Edyta Kwiatkowska

Summary
The Wasabia Japonica (Wasabi) is aromatic herb used as spices and condiments due to their characteristic flavour. The flavour comes from the liberation of volatile isothiocyanates by the hydrolysis of precursor glucosinolates. Wasabi contained about 2000 mg/kg total isothiocyanate. Glucosinolates are responsible for the secretion of detoxifying enzymes that remove carcinogens from the organism. Furthermore, they activate proteins and II phase detoxifying enzymes. Scientist reported that isothiocyanates – chemical compounds found in wasabi - inhibited the growth of Streptococcus mutans, the bacteria that cause dental caries, during test-tube studies. Wasabi has antimicrobial properties – which may account for its popularity as food additives to raw fish. The food additives are very important that is why scientists are still investigating their beneficial note in cancer prevention and management.

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