A recent small-scale Japanese study suggests that wasabi, the pungent condiment commonly paired with sushi, could hold promise in enhancing memory among healthy older adults without cognitive impairments.
The study, published in the journal Nutrients, focused on the primary bioactive compound in wasabi known as 6-MSITC (6 methylsulfinyl hexyl isothiocyanate), which has long been associated with antioxidant and anti-inflammatory properties believed to positively influence cognitive function.
In the trial, researchers randomly assigned 72 healthy adults aged 60 to 80 years to either receive a capsule containing 6-MSITC or a placebo over a three-month period. Cognitive assessments were conducted at the beginning of the study and again after three months.
At the conclusion of the study, individuals consuming wasabi supplements demonstrated notable enhancements in both working memory, encompassing short-term recall, and episodic memory, which pertains to the ability to recollect past personal experiences.
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The results revealed significant improvements in both working memory, which involves short-term recall, and episodic memory, the ability to recollect past personal experiences, among those taking the wasabi supplements.
While the precise mechanisms underlying these memory enhancements remain unclear, lead researcher Takakazu Oka, MD, PhD, from the International University of Health and Welfare in Japan, suggests that the antioxidant and anti-inflammatory properties of wasabi might contribute to these cognitive benefits.
Dr. Oka, who has researched the health effects of wasabi but wasn’t involved in the new study, said, “Similar effects may contribute to the improvement of working and episodic memory in humans.”
Participants in the treatment group received capsules containing 100 milligrams (mg) of wasabi extract powder, containing 0.8 mg of 6-MSITC.
The study also explored other aspects of cognitive function, such a focus and executive function, but did not observe any additional benefits beyond memory enhancement with the wasabi supplements.
Marloes Dekker Nitert, PhD, an associate professor in the School of Chemistry and Molecular Biosciences at the University of Queensland in Australia, who wasn’t involved in the new study, said, “This could be due to the overall age of the participants — they are not that old and therefore overall cognitive function is probably pretty good.”
However, further research is warranted, particularly among individuals with existing cognitive impairments, to assess whether wasabi could mitigate declines in brain function associated with aging or early-stage dementia. Dr. Nitert emphasizes the need for additional investigation in this population to determine the potential therapeutic effects of wasabi.
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Importantly, the source of wasabi consumed may influence its efficacy. Authentic wasabi originates from Japan, whereas the versions commonly served in the United States are often synthesized from horseradish, dyed green, and blended with other additives.
It remains uncertain whether supplements containing different ingredients or varying concentrations of 6-MSITC, or even imitation wasabi paste frequently served with sushi in the U.S., would yield similar cognitive benefits as observed in the study.
“It would depend on how much wasabi you put on your sushi, whether the other ingredients in the wasabi mixture affect 6-MSITC at all, and of course how often you eat sushi or wasabi in other forms. Also, not all wasabi supplements are equal,” Dr. Nitert says.
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