Wasabi is a condiment that is rarely used. This green paste (made from the stem of wasabi, a tree which belongs to the mustard and horseradish family) is nevertheless very interesting for health since it has antibacterial, anti-inflammatory, antioxidant and even anti -cariogenic (that is to say: against cavities).
A new scientific study, notably carried out by researchers at Tohoku University (in Japan), looked at the benefits of wasabi with regard to the preservation of memory in the elderly.
Japanese researchers brought together 72 volunteers aged 60 and over: they were then divided into 2 groups. For 12 weeks, participants in group 1 were asked to take a capsule containing wasabi daily; the participants of group 2, for their part, were only entitled to a placebo at the same frequency.
Improved short-term memory and long-term memory
Verdict? At the end of the experiment, the scientists found that participants in group 1 performed better on memory tests compared to participants in group 2 – short-term memory and long-term memory also appeared to be improved.
How to explain it? For Japanese researchers, the “memory” properties of wasabi are linked to a specific molecule found in this condiment – 6-methylsulfinyl-hexyl-isothiocyanate (abbreviated “6-MSITC”). “This component has antioxidant and anti-inflammatory properties; however, antioxidant and anti-inflammatory substances play an important role in cognitive functions” they say.
What if we used wasabi more in cooking? This Japanese condiment goes wonderfully with wok-cooked vegetables, replaces fleur de sel when preparing white fish, replaces mustard in traditional vinaigrettes and can even give a little tangy flavor to whipped cream! To test.
Source : Nutrients