New discovery: The functionality of wasabi
We have discovered various functionalities in these three functional ingredients contained in wasabi: "Wasabi -sulfinyl®", "Wasabi- flavone®", and "Wasabi- thiohexyl®".
What is "Wasabi-sulfinyl®"
"Wasabi-sulfinyl®" is a type of mustard oil contained in the wasabi with official name "6-methylsulfinylhexyl isothiocyanate (6-MSITC)". It is a very valuable ingredient that contains only a small amount of rhizomes and contains little content in the leaves and stems depending on the part, with various research by KINJIRUSHI on industry-university collaboration over many years, various functions provided to "Wasabi-sulfinyl®" has been discovered.
- "Antioxidant action" (Osaka City University)
- "Detoxifying action" (Nagoya University - Obihiro University of Agriculture and Veterinary Medicine)
- "Carcinogenesis inhibitory action" (Tokyo Metropolitan University)
- "Antiinflammatory action" (Kagoshima University - Ochanomizu University)
What is "wasabi-flavone®"
KINJIRUSHI also focused on "leaves of wasabi" which had been rarely used until now, pursued its functionality and discovered the functionality of "Wasabi-flavone®".
- "Collagen production action" (KINJIRUSHI Research Institute)
What is "wasabi-thiohexyl®"
KINJIRUSHI also paid attention to "the refreshing fragrance peculiar to wasabi" and pursued its functionality. As a result, we discovered functionality in 6 - methylthiohexyl isothiocyanate (6-MTITC), one of the unique ingredients of a sweet green note containing wasabi.
- "Pollinosis symptom mitigation action" (Ochanomizu University)
"6-MSITC" can be efficiently ingested when roots of raw wasabi are grated. With room-temperature type tube wasabi, little 6 - Methylsulfinyl hexyl isothiocyanate (6-MSITC) is consumed because other ingredients such as horseradish, preservatives, and additives are included with the wasabi.
For more information about KINJIRUSHI's health component "Wasabi-sulfinyl®", click here