Wasabi: Japanese plant improves cognitive function in older adults
New study explored the impact of 6-MSITC from wasabi on working memory and episodic memory in older adults aged between 60 and 80.
A green spiced vegetable or many call it a spice, wasabi, often consumed with soy sauce and sushi or fish, is sourced from the underground stem–rhizome from the wasabi plant, according to By Food.
This plant, native to Japan, has been the subject of conversation in the science world. Recently, a study explored the impact of 6-MSITC from wasabi on cognitive functions in older adults aged between 60 and 80.
After conducting a double-masked, randomized trial with 72 healthy participants, wherein half were administered 100 milligrams of wasabi extract at bedtime and the remaining half received a placebo.
They found that this 6-MSITC group showed significant improvements in working and episodic memory performances compared to the placebo group. However, there were no significant improvements in other cognitive domains assessed.
Additionally, wasabi significantly improved both short-term (working) and long-term (episodic) memory among healthy older adults aged 60 to 80.
Positive impact on memory
The findings suggested that regular intake of 6-MSITC, derived from wasabi extract, positively impacted cognitive functions related to memory in this age group.
Rui Nouchi, the study’s lead researcher and an associate professor at the Institute of Development, Aging, and Cancer at the university, told CBS News that the outcomes, derived from a restricted number of participants without prior health issues, surpassed their initial expectations.
