Wasabi

Wasabi (Eutrema japonicum): A Comprehensive Reference

1. Identity: Botanical Classification, Chemical Names, and Natural Source

Wasabi (Eutrema japonicum) is the only cultivated species in the genus Eutrema with functional components that provide a strong pungent flavor. The accepted botanical name is Eutrema japonicum (Miq.) Koidz., with the widely used synonym Wasabia japonica (Miq.) Matsum.; it is a perennial herb of the Brassicaceae family and a traditional Japanese condiment with a strong pungent flavor. In common usage, the plant is known as wasabi or Japanese horseradish, though it is taxonomically distinct from the European horseradish (Armoracia rusticana). Horseradish, which comes from Europe, is a different species from wasabi, despite being similar in color, shape, and flavor.

The plant is cultivated by either a semi-aquatic or a field system. In nature, it grows on the shaded, wet banks of cold mountain springs and streams. The genus Eutrema is mainly distributed in East Asia and has approximately 30 species. Wasabi is an endemic species in Japan and the most economically important plant in the genus Eutrema.

The pungency and pharmacological activity of wasabi are attributed to its rich isothiocyanate (ITC) content. The chemical in wasabi that provides its initial pungency is the volatile compound allyl isothiocyanate (AITC), which is produced by hydrolysis of allyl glucosinolate, a natural thioglucoside; the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released upon cell rupture caused by partial maceration—e.g., grating—of the plant. The two most abundant isothiocyanate (ITC) components in wasabi are allyl isothiocyanate (AITC) and 6-methylsulfinyl(hexyl) isothiocyanate (6-MSITC, also referred to as hexaraphane).

2. Forms and Preparations

Wasabi is commercially and clinically available in several forms, each with different properties relevant to potency and standardization.

• Fresh grated rhizome: Real wasabi is traditionally made by harvesting the wasabi plant by hand, then using sharkskin to sand the rhizome just before it is meant to be eaten; the rhizome is rubbed over the sharkskin in a circular motion, and an oroshigane or grating tool can also be used. Real wasabi is usually prepared just before eating because it does not have a very long shelf life; wasabi usually starts to lose its flavor after about 15 minutes.
• Paste and powder: Imitation wasabi can be found in paste form (often in a squeezable tube or small packet) or powder form (that needs to be mixed with water). Imitation wasabi is typically a mixture of horseradish, mustard, starch, and green food coloring.
• Standardized extract supplements: In clinical research, wasabi has been administered as a standardized extract powder, often identified commercially as "Wasabi sulfinyl™," containing a defined percentage of 6-MSITC. In two randomized controlled trials conducted on middle-aged and elderly subjects, the extract powder "Wasabi sulfinyl™" containing 0.8% hexaraphane improved memory, attention, and judgment.
• Pickled preparations: One traditional preparation includes "wasabi zuke," a dish that combines the pickled wasabi stems and leaves with sake lees (the residue from sake production) to create a pungent side dish; this demonstrates how every part of the wasabi plant can be used.

Besides value as a functional and regular food, extracts from the leaves and roots of E. japonicum contain not only allyl isothiocyanate derivatives, but also flavonoids, phenylpropanoids, and carotenoids. Wasabi grown under hydroponic conditions has been found to contain 6-MSITC in all parts of the plant such as the stem, leaf, and flower, as well as the commonly used rhizome, albeit at lower concentrations in the latter.

3. Traditional and Historical Use

Wasabi is an essential part of Japanese food culture, and records show it has been used as far back as the Asuka period (550 CE ~). It is believed that wasabi was originally used as a medicinal herb. The Archaeological Institute of Kashihara, Nara Prefecture, analyzed wooden tablets unearthed from the Enchi (garden pond) in Asuka, Nara Prefecture, and reported that they contained inscriptions of plant names, including wasabi and medicinal herbs, as well as the name of the administrative institution that managed the garden.

The oldest Japanese medicinal herb encyclopedia, Honzo Wamyo, includes a reference to wasabi, further supporting the idea that wasabi was traditionally used as a medicinal herb. In Japan's oldest legal code, Engishiki, wasabi is recorded as "山薑" and was collected as a tax from regions near Kyoto, including Wakasa, Echizen, Tango, Tajima, and Inaba.

There are records of wasabi's use as a medicinal plant as far back as the Nara period (8th century). By the Heian period (9th century), it began to be used as a food ingredient. It was considered to have detoxifying and antimicrobial effects, hence preventing food poisoning, and was regarded as an antibiotic by the ancient people. Wasabi's first documented cultivation dates back to the 10th century in the rural part of what is now Shizuoka Prefecture.

Wasabi cultivation is believed to have begun in the early Edo period. When wasabi was presented to Tokugawa Ieyasu, he was so impressed by its flavor that he declared it exclusive to his domain. The leaves of the wasabi plant resembled the Tokugawa family crest, the hollyhock, further reinforcing this exclusivity.

Over 1,000 years ago, wasabi was not only used to add flavor, but to keep food from spoiling and causing digestive problems. Historical documents from 7th-century Nara show how wasabi was used to help people breathe, as well as extend the use of topical medicines. The paste of wasabi rhizomes has been used for a long time in Japanese traditional food such as sushi and sashimi as a pungent spice. The traditional rationale for serving wasabi alongside raw fish is well-documented: the plant's strong anti-bacterial capabilities made it an essential component in the diet, particularly as a safeguard against the risks associated with consuming raw fish and seafood, a staple of Japanese cuisine.

4. Key Constituents and Active Compounds

4.1 Isothiocyanates

Wasabi (Wasabia japonica) is a member of the Brassicaceae family of vegetables, and its rhizome is a very popular pungent spice in Japan. Several studies have shown that wasabi has multiple physiological functions, such as appetite enhancement, antimicrobial activity, inhibition of platelet aggregation, and the suppression of N-methyl-N′-nitro-N-nitrosoguanidine-induced rat gastric carcinogenesis. Wasabi differs from other Brassicaceae species in that it contains a higher concentration of ITCs, especially long-chain ITCs.

Allyl Isothiocyanate (AITC): AITC is stored stably in the plant as its precursor sinigrin (a type of glucosinolate), which is physically separated from myrosin cells containing myrosinase. Upon tissue disruption, myrosinase is released and hydrolyzes the sinigrin to produce AITC and by-products. AITC is an organosulfur compound, both an irritant and toxic at high concentrations, but it carries pharmacological properties, including anticancer, antibacterial, antifungal, and anti-inflammatory activities. The AITC concentration in wasabi powder has been measured at approximately 5.91 ± 0.59 mg/g.

6-Methylsulfinylhexyl Isothiocyanate (6-MSITC / hexaraphane): 6-Methylsulfinylhexyl isothiocyanate (MS-ITC) was isolated from wasabi as a potential inhibitor of human platelet aggregation in vitro through extensive screening of vegetables and fruits. 6-(Methylsulfinyl)hexyl isothiocyanate (6-MSITC or 6-MITC) is considered the major active compound in wasabi. The 6-MSITC content in currently cultivated wasabi accessions is significantly higher than in escaped cultivars, whereas the AITC content is not significantly different.

4.2 Other Phytochemicals

Beyond ITCs, extracts from the leaves and roots of E. japonicum contain not only allyl isothiocyanate derivatives, but also flavonoids, phenylpropanoids, and carotenoids.

5. Mechanisms of Action

5.1 Myrosinase-Glucosinolate System

The biosynthetic activation of wasabi's ITCs depends entirely on cellular disruption. Allyl isothiocyanate is produced by hydrolysis of allyl glucosinolate; the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released upon cell rupture caused by partial maceration of the plant. This mechanism explains why freshly grated wasabi has greater pharmacological potency than prepared pastes that have been stored for extended periods.

5.2 Nrf2/Keap1-ARE Pathway Activation

6-MSITC is known to activate the transcription factor nuclear factor erythroid 2-related factor 2 (Nrf2). Activated Nrf2 translocates into the nucleus, binds to the antioxidant response element, and enhances the transcription of antioxidant proteins and phase II metabolic enzymes, thereby exerting antioxidant and detoxifying metabolic enzyme-inducing effects. Among wasabi-derived ITCs, 6-MSITC caused the expression changes of the most genes (263), of which 100 were upregulated and 163 were downregulated. Gene categorization showed that most of the differentially expressed genes are involved in oxidative stress response, and pathway analysis further revealed that the Nrf2-mediated oxidative stress pathway is the top ITC-modulated signaling pathway.

5.3 Anti-Inflammatory Signaling

In vivo and in vitro studies demonstrated that 6-MSITC has several biological properties, including anti-inflammatory, antimicrobial, antiplatelet, and anticancer effects. 6-MSITC strongly suppresses cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and cytokines, which are important factors that mediate inflammatory processes. Molecular analysis demonstrated that 6-MSITC blocks the expressions of these factors by suppressing multiple signal transduction pathways to attenuate the activation of transcriptional factors. In an ex vivo model, (R)-6-HITC—the major isothiocyanate present in wasabi—improved the immune response and mitigated oxidative stress, which involved suppression of reactive oxygen species, nitric oxide, and pro-inflammatory cytokines (IL-1β, IL-6, IL-17, IL-18, and TNF-α) production and downregulation of pro-inflammatory enzymes such as inducible nitric oxide synthase, COX-2, and mPGES-1.

5.4 Antiplatelet Mechanism

The isothiocyanate moiety of MS-ITC plays an important role for antiplatelet and anticancer activities because of its high reactivity with sulfhydryl (–SH) groups in biomolecules (glutathione, cysteine residue in certain proteins, etc.).

5.5 Multimodal Signaling Pathways

6-MSITC acts on many signaling pathways, such as PPAR, AMPK, PI3K/AKT/mTOR, Nrf2/Keap1-ARE, ERK1/2-ELK1/CHOP/DR5, and MAPK. Structure-activity relationships of 6-MSITC and its analogues containing an isothiocyanate group revealed that the methylsulfinyl group and the length of the alkyl chain of 6-MSITC might be related to high inhibitory potency.

6. Scientific Evidence by Area of Use

6.1 Cognitive Function and Neuroprotection

This is the area with the strongest available human clinical evidence for wasabi supplementation.

Key human RCT: Researchers investigated whether 12 weeks of 6-MSITC intervention enhances cognitive performance in older adults using a double-blinded randomized controlled trial (RCT). Seventy-two older adults were randomly assigned to 6-MSITC or placebo groups. Participants were asked to take a supplement for 12 weeks. A wide range of cognitive performances was assessed, including executive function, episodic memory, processing speed, working memory, and attention, at pre- and post-intervention periods. The authors concluded that an intake of 0.8 mg of 6-MSITC for 12 weeks significantly improved memory functioning, including episodic and working memory, compared to the placebo group, but no significant improvements in other cognitive functions were found. This study was the first to demonstrate scientific evidence that 6-MSITC may enhance working memory and episodic memory in older adults.

Earlier RCT in middle-aged adults: Previous studies reported beneficial effects of 6-MSITC on cognitive functions in middle-aged adults (average age 56 years old) with subjective memory complaints and in middle-aged adults (average age 37.5 years old) with chronic fatigue syndrome. One RCT for middle-aged adults with subjective memory complaints reported that the 6-MSITC-intake group improved executive functions measured by the Stroop test compared to placebo groups.

Preclinical neuroprotection: 6-MSITC (hexaraphane) is known to induce detoxifying and antioxidant enzymes by activating the Keap1-Nrf2 system, ameliorating oxidative damage in the body. It was shown to inhibit brain damage and improve dementia symptoms in Alzheimer's model mice. Its neuroprotective properties, including improving cognitive function and protecting dopaminergic neurons, make it an attractive candidate for treating neurodegenerative diseases like dementia, Alzheimer's, and Parkinson's disease.

Evidence strength: Preliminary but growing. The cognitive benefit for working memory and episodic memory in healthy older adults is supported by one double-blind RCT (n=72). Other cognitive domains showed no effect in the same trial. Additional independent replication is needed.

6.2 Fatigue and Sleep

One study conducted a preliminary evaluation of the effects of 6-MSITC contained in wasabi rhizomes on fatigue and sleep, and examined safety through an overdose study. A total of 20 healthy volunteers experiencing daily fatigue were given powder containing 4.8 mg/day of 6-MSITC extracted from wasabi for 4 weeks; fatigue, sleep, autonomic nervous functioning, stress, and immunity were then evaluated. In addition, an overdose safety study of the extract powder (up to 16 mg/day of 6-MSITC for 4 weeks) was performed with 30 healthy volunteers in a double-blind, placebo-controlled method. The powder containing 6-MSITC did not improve fatigue after a mental task, but fatigue before the mental task, sleep, and mood were improved significantly after 4 weeks' intake. No changes were observed in the autonomic nerve function, stress, or immune markers.

Evidence strength: Weak. This was a single-arm, open-label primary study. Results suggest that 6-MSITC powder might improve sleep and reduce daily fatigue, but because results were obtained from a single-arm, open-label study, they must be interpreted carefully, and further clinical study will need to be conducted.

6.3 Chronic Fatigue Syndrome / Myalgic Encephalomyelitis (ME/CFS)

Wasabi (Eutrema japonicum) is a common pungent spice used in Japan. 6-MSITC found in the rhizome of wasabi has been shown to have anti-inflammatory and antioxidant effects, as well as improve neuroinflammation and memory; researchers hypothesized these effects would be beneficial for treating ME/CFS. One study investigated the effectiveness of wasabi extract containing 6-MSITC on ME/CFS in an open-label trial. Fifteen patients (3 males, 12 females, 20–58 years old) were orally administered wasabi extract (9.6 mg of 6-MSITC/day) for 12 weeks. Studies on patients with ME/CFS have reported that 6-MSITC at a dose of 9.6 mg/day for 12 weeks significantly improves performance status, cognitive dysfunction, and cognitive performance such as for the Trail Making Test-A and subjective symptoms of brain fog.

Evidence strength: Very preliminary. This was a small (n=15), open-label, uncontrolled trial. No placebo control was employed, and the findings require confirmation in larger blinded studies.

6.4 Antimicrobial Activity

A number of studies reported that wasabi has antibacterial properties against foodborne pathogens such as E. coli, Salmonella typhimurium, Pseudomonas aeruginosa, S. aureus, and Helicobacter pylori. Chemical analysis showed that AITC is the major isothiocyanate in wasabi, with an AITC concentration in wasabi powder of approximately 5.91 ± 0.59 mg/g. The minimum inhibitory concentration (MIC) of wasabi against E. coli O157:H7 or S. aureus was 1% (or 10 mg/ml). Wasabi at 4% displayed higher bactericidal activity against S. aureus than against E. coli O157:H7. The MIC of AITC against either pathogen was between 10 and 100 μg/ml.

Regarding H. pylori specifically: In one study, bactericidal activity of Korean and Japanese wasabi roots, stems, and leaves against H. pylori were examined. AITC in roots, stems, and leaves of Korean wasabi was 0.75, 0.18, and 0.32 mg/g, respectively; AITC in roots, stems, and leaves of Japanese wasabi was 1.18, 0.41, and 0.38 mg/g, respectively. All parts of wasabi showed bactericidal activities against H. pylori strains. The leaves of both wasabi showed the highest bactericidal activities with the minimum bactericidal concentration of 1.05–1.31 mg of dry weight/ml against three strains of H. pylori. The roots showed a little lower bactericidal activity with 2.09–4.17 mg of dry weight/ml.

Evidence strength: Largely preclinical (in vitro). The antimicrobial effects of wasabi isothiocyanates against multiple foodborne pathogens are consistently demonstrated in laboratory studies. Human trials confirming clinical antimicrobial benefit are lacking.

6.5 Anti-inflammatory Effects

6-MSITC strongly suppresses cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and cytokines, which are important factors that mediate inflammatory processes. Molecular analysis demonstrated that 6-MSITC blocks the expressions of these factors by suppressing multiple signal transduction pathways to attenuate the activation of transcriptional factors. In vivo and in vitro studies demonstrated that 6-MSITC has several biological properties, including anti-inflammatory, antimicrobial, antiplatelet, and anticancer effects. This body of work reviews the anti-inflammatory properties of 6-MSITC and discusses potential molecular mechanisms focusing on inflammatory responses by macrophages.

Evidence strength: Well-established in vitro and animal models. Clinical human trials for inflammatory conditions have not yet been conducted to a degree sufficient to draw therapeutic conclusions.

6.6 Anticancer Activity

Ethanol extract from Wasabia japonica and 6-methylsulfinylhexyl isothiocyanate isolated from this extract have been found to induce apoptosis in human monoblastic leukemia U937 cells and human stomach cancer MKN45 cells. 6-Methylsulfinylhexyl isothiocyanate is reported to be a good inhibitor of platelet aggregation and has potential anti-cancer activity. This compound inhibits the development of lung tumors in mice treated with a chemical carcinogen due to the suppression of the initiation stage, and has an inhibitory effect on the growth of human stomach tumor cells and on skin carcinogenesis of mice induced by a phorbol ester.

Wasabi compound 6-MITC and its chemical derivative I7557 may possess bioactivity against human pancreatic cancer cells, including the cancer stem cell (CSC) population. Wasabi 6-(methylsulfinyl)hexyl isothiocyanate induces apoptosis in human colorectal cancer cells through a p53-independent mitochondrial dysfunction pathway.

6-MSITC isolated from Eutrema japonicum is a promising candidate for the treatment of breast cancer, colorectal and stomach cancer, metabolic syndrome, heart diseases, diabetes, and obesity due to its anti-inflammatory and antioxidant properties.

Evidence strength: Preclinical only. All anticancer data for wasabi currently derives from cell culture (in vitro) models and animal studies. Despite the very promising results of in vitro and in vivo animal studies and a few human studies, the molecule has not yet been thoroughly tested in the human population. No human clinical trials for cancer treatment or prevention using wasabi or 6-MSITC have been published.

6.7 Cardiovascular / Antiplatelet Effects

6-Methylsulfinylhexyl isothiocyanate was isolated from wasabi as a potential inhibitor of human platelet aggregation in vitro. MS-ITC administered to rats or mice also showed both antiplatelet and GST-inducing activities in vivo. The isothiocyanate moiety of MS-ITC plays an important role for antiplatelet and anticancer activities because of its high reactivity with sulfhydryl (–SH) groups in biomolecules. 6-MSITC possesses strong anti-inflammatory, anti-atherosclerotic, and antioxidant properties, which can support cardiovascular function.

Evidence strength: Preclinical. Platelet inhibition has been demonstrated in vitro and in animal models; cardiovascular effects in humans have not been established in clinical trials.

6.8 Metabolic Syndrome and Obesity

A rat study examined the effects of wasabi on diet-induced metabolic syndrome: Researchers evaluated the composition of hydroponically grown Tasmanian wasabi (Eutrema japonicum) for 6-MSITC content and investigated the influence of wasabi (rhizome and stem blend) in high-carbohydrate, high-fat diet-fed rats. Male Wistar rats were fed either a corn starch or high-carbohydrate, high-fat diet. After an initial 8 weeks, half of the animals on both diets were given 5% (w/w) wasabi powder in their respective diets for an 8-week duration.

Evidence strength: Animal models only. No human clinical trials examining wasabi's effects on metabolic syndrome, body weight, or glycemic control have been published.

6.9 Antioxidant Effects

In cell culture (HepG2 cells), 6-MSITC increased the expression of the antioxidant transcription factor, Nrf2, as well as extended the half-life of the Nrf2 protein by 3-fold. In human clinical studies, 6-MSITC has been shown to suppress oxidative stress in urine and semen.

Evidence strength: Mechanistic and in vitro evidence is strong. A small number of human studies have documented biomarker changes (reduced oxidative stress markers). Broader clinical validation is needed.

7. Body Systems Associated With Wasabi

• Central nervous system: Neuroprotective, anti-neuroinflammatory, and cognitive-enhancing effects mediated via Nrf2 activation and suppression of neuroinflammatory cytokines.
• Cardiovascular system: Antiplatelet and anti-atherosclerotic properties attributable to ITC-mediated inhibition of platelet aggregation and inflammation.
• Gastrointestinal system: Traditional use for food poisoning prevention; antimicrobial activity against H. pylori and foodborne pathogens demonstrated in vitro.
• Immune system: Suppression of pro-inflammatory mediators (COX-2, iNOS, NF-κB, pro-inflammatory cytokines) in preclinical models.
• Metabolic system: Potential benefits for obesity and metabolic syndrome explored in animal models via AMPK and PPAR signaling.
• Oncological: Pro-apoptotic and chemopreventive effects in multiple cancer cell lines in vitro; no confirmed clinical application.

8. Dosage Forms and Dosages Reported in Studies

The following dosages are reported as used in peer-reviewed studies and should not be interpreted as therapeutic recommendations:

• A double-blind RCT involving 72 Japanese participants aged 60–80 years used 0.8 mg of 6-MSITC for 12 weeks, finding improvements in working memory and episodic memory compared to placebo.
• In an open-label fatigue/sleep study, 20 healthy volunteers experiencing daily fatigue were given powder containing 4.8 mg/day of 6-MSITC extracted from wasabi for 4 weeks.
• An overdose safety study used up to 16 mg/day of 6-MSITC for 4 weeks in 30 healthy volunteers in a double-blind, placebo-controlled design.
• In the ME/CFS open-label trial, fifteen patients were orally administered wasabi extract containing 9.6 mg of 6-MSITC/day for 12 weeks.
• Based on clinical findings, extract powder containing 6-MSITC is being explored as a functional food ingredient for maintained and improved cognitive function at doses of 0.8 or 1.6 mg/day.
• An animal metabolic syndrome study used a dose corresponding to approximately 20–25 g daily intake of wasabi or approximately 220–250 mg daily intake of 6-MSITC for an adult human.

9. Safety Considerations and Interactions

9.1 General Safety Profile

A placebo-controlled, randomized, double-blind, parallel-group comparison was conducted in an overdose study involving doses at least three times higher than in the effectiveness evaluation study, and the safety of 6-MSITC even at high doses was confirmed. Wasabi has been part of the diet in many populations, so its safety is not considered an issue in developing it as a functional food or nutraceutical for metabolic syndrome. It has a minimal toxicity risk compared with synthetic substances, making it an attractive candidate for the prevention and treatment of lifestyle-related diseases.

9.2 Antiplatelet / Anticoagulant Interactions

The antiplatelet activity of wasabi ITCs is pharmacologically documented. 6-Methylsulfinylhexyl isothiocyanate was isolated from wasabi as a potential inhibitor of human platelet aggregation in vitro. This established mechanism is relevant when wasabi is taken alongside anticoagulant or antiplatelet medications (e.g., warfarin, clopidogrel, aspirin). The inhibition of platelet aggregation represents a pharmacodynamic interaction risk with such agents, though the clinical magnitude of this interaction has not been specifically quantified in human drug-interaction studies.

9.3 Volatile and Stability Concerns

The pungency and bioactivity of wasabi are highly sensitive to preparation and storage. The hydrolysis of allyl glucosinolate to produce AITC is catalyzed by myrosinase and occurs when the enzyme is released upon cell rupture caused by partial maceration of the plant. This means that processed or pre-packaged wasabi products may deliver significantly less active ITC than freshly grated rhizome. The spicy flavor of wasabi is notoriously volatile and short-lived, so in order to preserve wasabi's spiciness, processed wasabi mixes wasabi with horseradish and other ingredients.

9.4 Authenticity and Composition Concerns

A significant concern in both culinary and supplemental contexts is product adulteration. Imitation wasabi can be found in paste form or powder form, and fake wasabi products will only have a tiny amount of real wasabi in them, around just 1 to 3 percent. This means that most commercial "wasabi" products outside Japan do not deliver the active ITCs associated with the reported biological activities of authentic Eutrema japonicum.

9.5 Evidence Gaps and Limitations

Only a few small clinical trials have tested the efficacy of 6-MSITC, with mixed findings. Despite the very promising results of in vitro and in vivo animal studies and a few human studies, the molecule has not yet been thoroughly tested in the human population. The body of evidence supporting wasabi's effects across most health domains—including cancer, cardiovascular disease, and metabolic syndrome—remains preclinical, and extrapolation to therapeutic use in humans is not currently supported by controlled trial data.

References

• Allyl isothiocyanate and 6-(methylsulfinyl)hexyl isothiocyanate contents vary among wild and cultivated wasabi (Eutrema japonicum) — PMC / Breeding Science, 2023
• Chemical composition of extracts from leaves, stems and roots of wasabi (Eutrema japonicum) and their anti-cancer, anti-inflammatory and anti-microbial activities — PMC / Scientific Reports, 2023
• Effect of Wasabi Component 6-(Methylsulfinyl)hexyl Isothiocyanate and Derivatives on Human Pancreatic Cancer Cells — PMC / Evidence-Based Complementary and Alternative Medicine, 2014
• Molecular Mechanisms Underlying Anti-Inflammatory Actions of 6-(Methylsulfinyl)hexyl Isothiocyanate Derived from Wasabi (Wasabia japonica) — PMC / Advances in Pharmacological Sciences, 2012
• Benefits of Wasabi Supplements with 6-MSITC on Memory Functioning in Healthy Adults Aged 60 Years and Older: Evidence from a Double-Blinded Randomized Controlled Trial — PMC / Nutrients, 2023
• Oral administration of 6-methylsulfinylhexyl isothiocyanate extracted from wasabi is safe and improves the fatigue and sleep of healthy volunteers — PMC / Journal of Clinical Biochemistry and Nutrition, 2023
• Clinical effects of wasabi extract containing 6-MSITC on myalgic encephalomyelitis/chronic fatigue syndrome: an open-label trial — PMC / BioPsychoSocial Medicine, 2022
• Anticancer Activity, Mechanism, and Delivery of Allyl Isothiocyanate — PMC / Bioengineering, 2022
• Immunomodulatory Effects and Regulatory Mechanisms of (R)-6-HITC, an Isothiocyanate from Wasabi (Eutrema japonicum), in an Ex Vivo Mouse Model of LPS-Induced Inflammation — PMC / Journal of Agricultural and Food Chemistry, 2024
• Methylsulfinyl Hexyl Isothiocyanate (6-MSITC) from Wasabi Is a Promising Candidate for the Treatment of Cancer, Alzheimer's Disease, and Obesity — PMC / Nutrients, 2024
• Wasabi (Eutrema japonicum) Reduces Obesity and Blood Pressure in Diet-Induced Metabolic Syndrome in Rats — PMC / Nutrients, 2022
• Antibacterial Activities of Wasabi against Escherichia coli O157:H7 and Staphylococcus aureus — PMC / Frontiers in Microbiology, 2016
• Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori — PubMed / International Journal of Food Microbiology, 2004
• Antiplatelet and anticancer isothiocyanates in Japanese domestic horseradish, wasabi — PubMed / Mechanisms of Ageing and Development, 2000
• DNA Microarray Highlights Nrf2-Mediated Neuron Protection Targeted by Wasabi-Derived Isothiocyanates in IMR-32 Cells — PMC / ACS Chemical Neuroscience, 2016
• Anticancer Activity, Mechanism, and Delivery of Allyl Isothiocyanate — MDPI Bioengineering, 2022
• Health Benefits, Applications, and Analytical Methods of Freshly Produced Allyl Isothiocyanate — MDPI Foods, 2025
• Wasabi History — KINJIRUSHI Wasabi
• Wasabi – Japanese Cuisine's Indispensable Condiment — Traditional WASABI Cultivation in Shizuoka
• Wasabi (6-MSITC) — Alzheimer's Drug Discovery Foundation Cognitive Vitality
• Improvement of Cognitive Function by Wasabi Component "Hexaraphane" — IntechOpen, 2024
• Anticancer and Anti-Neuroinflammatory Constituents Isolated from the Roots of Wasabia japonica — PMC / Antioxidants, 2022