wasabi articles
What chemical compound is responsible for the sharp, immediate heat sensation found in genuine Wasabia japonica rhizome, distinguishing it from chili peppers?
What specific enzyme acts upon glucosinolate when freshly grating Wasabia japonica to create the active Isothiocyanates (ITCs)?
How do the Isothiocyanates (ITCs) found in wasabi potentially interfere with the development and progression of tumors according to laboratory studies?
What dual effect do the compounds in wasabi potentially provide regarding cardiovascular support and managing internal stress on the heart?
Historically, what practical role did the antimicrobial property of wasabi play when served alongside raw fish dishes like sushi?
If a label simply says 'wasabi paste' without specifying *Wasabia japonica*, what assumption should a consumer make regarding its composition based on cost and availability?
Which specific Isothiocyanate (ITC) is present in notably high concentrations within genuine wasabi that is frequently cited as the source of its remarkable potential?
Why is it recommended to grate only the amount of real wasabi rhizome intended for immediate consumption to maximize its potency?
Despite containing trace Vitamin C and Potassium, where does the significant health story of real wasabi root primarily reside, according to its comparison with bulk nutrition sources like broccoli?