Affiliations: School of Food and Nutritional Sciences, University of
Shizuoka, Yada 52-1, Shizuoka 422-8526, Japan
Note: [] School of Food and Nutritional Sciences, University of Shizuoka,
52-1 Yada, Shizuoka 422-8526, Japan. Fax: +81 54 264 5528; E-mail:
[email protected]
Abstract: Wasabi ({\it Wasabi japonica}) and horseradish ({\it Cholearia
armoracia}) are used as spices of daily foodstuffs. Allylisothiocyanate (AIT)
is a potent component in both plants and occurs by grating them. It is well
known that AIT shows inhibitory effect on the growth of food poisoning bacteria
and fungi. In this work, several functional properties of roots and leaves from
wasabi and horseradish were examined in vitro. Each sample showed peroxidase
activity. They also exhibited antioxidative and superoxide scavenging potency.
Antimutagenic activity was observed toward
2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline [MeIQx], a well-known
mutagen/carcinogen in broiled fish and meat. They also decreased
His^+ revertant colonies of
3-chloro-4-dichloromethyl-5-hydroxy-2(5H)-furanone (MX) in
the Ames test, a strong mutagen and carcinogen in chlorine disinfected tap
water. Isolation of antimutagenic components in wasabi root was done. Three
components including (-)-(R)-7-methylsulfinylheptyl
isothiocyanate were identified. These data show that wasabi and horseradish
might be potent functional foods for keeping human health.
