All articles tagged with #wasabi
A 60-year-old woman in Israel developed takotsubo cardiomyopathy, or "broken heart syndrome," after mistakenly consuming a large amount of wasabi, thinking it was avocado. This condition, which mimics heart attack symptoms, was previously linked to stress and other factors, but this is the first documented case triggered by wasabi. The woman was treated with medications and her heart function returned to normal after a month.
A study conducted by researchers in Japan suggests that consuming wasabi may lead to a significant increase in episodic memory. Participants who ingested wasabi extract experienced an average 18 percent boost in their episodic memory score, surpassing those who received a placebo. The compound 6-MSITC found in wasabi was found to reduce oxidant levels and inflammation in the hippocampus, the part of the brain responsible for memory function. However, it is important to note that most wasabi available is actually horseradish dyed green, raising questions about the authenticity of the memory-boosting effects.
A compound found in wasabi, known as 6-MSITC, has been found to enhance certain cognitive functions, specifically working and episodic memory, in older adults. In a double-blinded, randomized controlled trial, participants who received a 6-MSITC supplement showed significant improvements in memory compared to those who received a placebo. However, no significant improvements were observed in other cognitive areas such as processing speed or attention. This study highlights the potential benefits of dietary interventions, specifically incorporating foods high in 6-MSITC, in supporting cognitive health in the aging population. Further research is needed to fully understand the effects and applications of 6-MSITC in cognitive health.
Researchers from Tohoku University have found that the spice wasabi, or Japanese horseradish, may help improve certain areas of cognitive function in older adults. The study involved participants taking a wasabi tablet containing its main bioactive compound for 12 weeks, and results showed significant improvements in working and episodic memory performances. However, some experts remain skeptical and suggest further research is needed to validate these findings. In addition to wasabi, other foods and nutrients such as berries, oily fish, eggs, kale, and a healthy gut microbiome have been associated with cognitive health and may help prevent age-related cognitive decline.
A study conducted by researchers at Tohoku University in Japan has found that consuming genuine wasabi can significantly improve both short- and long-term memory. The study involved 72 healthy subjects aged 60 to 80, with half of them taking 100 milligrams of wasabi extract at bedtime and the rest receiving a placebo. After three months, the group that received the wasabi treatment showed substantial improvements in working memory and episodic memory compared to the placebo group. The researchers believe that the active component in wasabi, 6-MSITC, reduces inflammation and oxidant levels in the brain's memory center, the hippocampus, and enhances neural plasticity. However, it's important to note that most wasabi served in sushi restaurants is actually white horseradish dyed green, and genuine wasabi must be consumed fresh to obtain the same benefits.
A study conducted by researchers from Tohoku University in Japan has found that consuming wasabi, the spicy ground rhizome often served with sushi, can significantly improve short- and long-term memory. The study involved 72 healthy subjects aged 60 to 80, with half of them taking 100 milligrams of wasabi extract at bedtime and the rest receiving a placebo. After three months, the group that received the wasabi treatment showed significant improvements in working memory and episodic memory, scoring on average 18% higher in episodic memory compared to the placebo group. The active component in wasabi, 6-MSITC, is a rare antioxidant and anti-inflammatory compound that is believed to be responsible for these memory-boosting effects.
A study conducted by researchers at Japan's Tohoku University has found that the bioactive compound 6-MSITC in wasabi, a popular condiment often served with sushi, may improve memory. The study involved 72 healthy adults over 60 who were given either a supplement containing 6-MSITC or a placebo over 12 weeks. Those who took the supplement showed significant improvement in working and episodic memory performances compared to the placebo group. The researchers believe that 6-MSITC reduces oxidants and inflammation in the hippocampus, a brain region crucial for learning and memory.
A recent study conducted by researchers from Tohoku University in Japan explored the impact of 6-MSITC, the main bioactive compound in wasabi, on cognitive functions in older adults aged between 60 and 80. The study focused on working memory and episodic memory and found that 6-MSITC from wasabi improved cognition in older adults.
A study from Japan's Tohoku University suggests that consuming wasabi, the spicy green topping often found in sushi, could significantly improve both short- and long-term memory. Researchers observed 72 healthy adults over the age of 60 who were given either a placebo or a supplement containing a bioactive compound in wasabi called 6-MSITC. The group that consumed the supplement showed a significant improvement in working and episodic memory performances, with episodic memory jumping by 18% on average. The compound in wasabi is believed to have brain-boosting anti-inflammatory and antioxidant properties, which may lower levels of oxidants and inflammation in the hippocampus, the part of the brain responsible for memory. Other foods such as red wine, certain teas, dark chocolate, bananas, cherries, and blackberries have also been shown to have memory-boosting powers.
A study conducted by Kinjirushi Co. and Tohoku University has found that a compound called hexaraphane, found in small quantities in wasabi, may improve memory and cognitive abilities in elderly individuals. The study involved 72 healthy adults aged 60 to 80, with one group taking a daily supplement of hexaraphane for 12 weeks. The group taking the supplement showed significant improvements in episodic and working memories, as well as in processing short conversations, performing simple calculations, and matching names with faces. The findings suggest the potential for using wasabi to develop new products for memory enhancement.
A study conducted in Japan by researchers at Tohoku University found that consuming wasabi, the spicy green condiment often served with sushi, can improve both short- and long-term memory. The study involved 72 healthy subjects aged 60 to 80, with half of them taking 100 milligrams of wasabi extract at bedtime and the rest receiving a placebo. After three months, the group that received the wasabi treatment showed significant improvements in working memory and episodic memory compared to the placebo group. The researchers believe that the active component in wasabi, 6-MSITC, reduces inflammation and oxidant levels in the brain's memory center, the hippocampus, and enhances neural plasticity. Further research is planned to explore the effects of wasabi on other age groups and cognitive decline in dementia patients. However, it's worth noting that the wasabi commonly served in sushi bars is often an impostor made of ordinary white horseradish dyed green, and genuine wasabi is difficult to cultivate and expensive.
A study conducted by researchers at Tohoku University in Japan has found that wasabi, the spicy green condiment often served with sushi, can improve both short- and long-term memory. The study involved 72 healthy subjects aged 60 to 80, with half of them taking 100 milligrams of wasabi extract at bedtime and the rest receiving a placebo. After three months, the group that received the wasabi treatment showed significant improvements in working memory and episodic memory compared to the placebo group. The researchers believe that the active component in wasabi, 6-MSITC, reduces inflammation and oxidant levels in the brain's memory center, the hippocampus, and enhances neural plasticity. Further research is planned to explore the effects of wasabi on other age groups and its potential in slowing cognitive decline in dementia patients.
A study conducted by Kinjirushi Co. and Tohoku University has found that a compound called hexaraphane found in wasabi may improve memory and cognitive abilities in elderly individuals. The research involved 72 healthy adults aged 60 to 80, with one group taking a daily supplement of hexaraphane for 12 weeks. The group that took the supplement showed significant improvements in episodic and working memories, particularly in tasks involving short conversations, simple calculations, and matching names with faces. The findings suggest the potential for developing new products to enhance memory in the elderly.
A study conducted by Kinjirushi Co. and Tohoku University has found that a compound called hexaraphane found in wasabi may improve memory and cognitive abilities in elderly individuals. The research involved 72 healthy adults aged 60 to 80, with one group taking a daily supplement of hexaraphane for 12 weeks and the other group receiving a placebo. The group taking the supplement showed significant improvements in episodic and working memories, particularly in tasks involving short conversations, simple calculations, and name-face matching. The findings suggest the potential for developing new products to enhance memory in the elderly.
A study conducted by Japanese food manufacturer Kinjirushi and Tohoku University has found that a compound called hexaraphane, found in small quantities in wasabi, may improve memory and cognitive abilities in elderly individuals. The research involved 72 healthy adults aged 60 to 80, with one group taking a daily supplement of hexaraphane for 12 weeks and the other group receiving a placebo. The group taking the supplement showed significant improvements in episodic and working memories, particularly in tasks involving short conversations, simple calculations, and matching names with faces. Kinjirushi is now considering using this discovery to develop new products for memory enhancement.