Wasabi offers potential health benefits from gut health to cognitive function, study discovers

13 Dec 2023 --- Researchers have gone beyond wasabi’s traditional role as a spicy paste pairing for raw fish, diving into the potential health benefits of this green condiment. The discoveries shed light on a wider range of potential applications for wasabi, suggesting its impact extends beyond culinary delight.

Wasabi, a type of horseradish native to Japan, is renowned for its pungent flavor and has historically been used as a way of preventing illness. Recent studies have revealed that wasabi holds the potential to impact gut microbiota in cases of obesity and metabolic syndrome, as well as improve both short- and long-term memory.

The research led by associate professor Marloes Dekker Nitert from the School of Chemistry and Molecular Biosciences at the University of Queensland, Australia, indicates wasabi might be able to provide a new dietary approach for hypertension and cardiovascular health management.

In an exclusive interview, professor Nitert tells Food Ingredients First: “Wasabi root components are known to have antimicrobial, anti-inflammatory and anti-carcinogenic properties.”

“The research will first need to be replicated in humans, and if the results are similar, it may lead to the development of supplements that contain wasabi components or the specific compound responsible for the effects.”

Spicy health benefits
The study evaluated the effects of wasabi on rats with diet-induced obesity and metabolic syndrome. The result showed that the wasabi supplementation prevented hypertension development and was linked to an increase in beneficial gut bacteria.

Nitert explains the underlying mechanisms of wasabi’s impact. “It is likely that the majority of the changes to the gut microbiota are due to the bactericidal effect. It may be that certain bacteria are more sensitive to this than others.”

The plant has been described as the hardest crop to grow, it needs to have its roots in water under cold weather and doesn’t like direct sun. “By lowering the burden of pathogenic and pro-inflammatory bacteria, this may improve the production of short chain fatty acids which may improve the gut wall integrity and this lowers inflammation in the host.” 

“The short chain fatty acids may also have a direct impact on lowering blood pressure through the activation of G-protein coupled receptors on endothelial cells as well as fat cells and skeletal muscle cells.”

Professor Nitert details the potential implications for human dietary recommendations of wasabi. He posits that if human studies replicate findings in rodents, wasabi could be recommended, especially to people at high risk of developing hypertension.

“A balanced, healthy diet with plenty of vegetables, fruits, legumes, whole grains and lean sources of protein is the start, and it will improve the composition of the gut microbiota. Wasabi could definitely be part of this.”

The study conducted at Tohoku University, Japan, shows that wasabi also has potential positive effects on cognitive function through the primary active compound in wasabi, 6-MSITC.

6-MSITC is an antioxidant and anti-inflammatory compound not commonly found in other plants. Researchers suggest that 6-MSITC may reduce inflammation and oxidative stress in the brain‘s memory center, leading to enhanced neural plasticity.

The study uncovered that a daily supplement would be more sustainable than regularly consuming wasabi in its raw form, especially for seniors.

Roles of wasabi in Asian cuisine
Wasabi has traditionally held a special role in culinary practices, predominantly cultivated by the Japanese for the Asian market. Its specific farming methods make it ideal for growing in Japan. 

In Chinese cuisine, Wasabi Okra is a popular dish that combines the nutritional qualities of both wasabi and okra. Okra, known for its easy availability and diverse nutritional values, is also recognized for its potential therapeutic activities and richness in vitamins.Wasabi varies in appearance and taste depending on its origin, form, and availability.

In Japan, wasabi takes on a distinct role in sushi preparation and is applied to raw fish in sashimi dishes. As a condiment, its purpose is to neutralize the inherent fattiness of raw fish, enhancing the overall dining experience with each bite. 

Beyond sushi, wasabi can be mixed with soy sauce or paired with pickled vegetables, creating a tasty combination for kaisendon, a local dish commonly known as seafood bowls.

As Asian flavors have experienced a boost in the past few years, there’s no denying that people are getting more acquainted with wasabi globally.

“However, given its strong taste, it may not be feasible to incorporate this in a daily diet and supplementation may be a more successful way to incorporate it,” elaborates Nitert. 

Furthermore, due to the difficulty in wasabi cultivation, the green paste commonly served in sushi bars, even in Japan, is often not genuine and is typically made from a blend of horseradish and mustard.

By Sichong Wang