| Certification: | ISO |
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| Assay Method: | HPLC |
| Application Form: | Tablet |
| Application: | Food Flavor Additive |
| State: | Powder |
| Extract Source: | Wasabi |
| Customization: |
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Suppliers with verified business licenses
Audited Supplier Food Grade Natural Flavor Wasabi Extract
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Product Name: Wasabi Extract Appearance: Brown yellow powder Grade: Food/Cosmetic Grade Plant Source: Wasabi Part of used: Root Shelf life: 2 years |
Wasabi, also known as Shanyucai, belongs to the cruciferous family and is a perennial perennial perennial herbaceous plant in the genus Shankui. It is known as "green gold" by people. Its skin is green, and its underground rhizomes are slender and segmented, with traces of petiole shedding. It has a special aroma and spicy taste. Its plant height is 20-50 centimeters, with clustered leaves, nearly entire. The flower stem grows from the rhizome and has small leaves on top. The flowers are white and grow at the top of the stem. They bloom from February to March every year. The long horned fruit is swollen, cylindrical, and the cotyledons are curved inward. Shankui is generally wild in cold and humid mountain streams and valleys. Mainly produced in Jiangsu, Zhejiang, Hubei, Hunan, Shaanxi, Gansu, Sichuan, Yunnan and other places. The western and southwestern parts of Sichuan, as well as Yunnan, are the distribution centers of wasabi, making them suitable for the development of wasabi.
The wasabi supplement contains 0.8 milligrams of 6-methylsulfinylhexyl isothiocyanate (6-MSITC), an active ingredient that appears to be key to improving memory function.
6-MSITC has previously studied anti-inflammatory and antioxidant properties and is present in cruciferous vegetables, but has the highest content in the underground rhizomes of mustard plants (Eutreme japonicum). Of course, this part of the plant is used to make earthy yellow hot mustard sauce, which is an essential seasoning for any sashimi or sushi.
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