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Phytochemicals Phytochemicals In Your In Your
Wasabi BowlWasabi Bowl
Ingredients in the Wasabi Bowl
•Wasabi Paste
•Ginger
•Soy Sauce
1. Growth and Preparation2. Phytochemicals in the Plant 3. Health Benefits4. Biological Activity5. Molecular Mechanisms
Wasabi, Ginger and Soy Sauce
WASABI
•Wasabia Japonicus•Member of Brasseceria or Cruciferae family•Related to cabbage, broccoli, cauliflower
•Native to Japan•Grows naturally in cool mountain streams•Cultivated aquatically•Cultivars are daruma wasabi and mazuma wasabi
The Wasabi rhizome is traditionally grated with a tool made of sharkskin or with a metal tool known as an oroshigane.
Wasabi Paste
This is NOT guacamole!!
Health Benefits Of Wasabi
•Anti-carcinogenic Activity•Anti-tumorogenic Activity•Inhibition of Metastasis•Inhibition of Platelet Aggregation
Isothiocyanates
General StructureFormed by the substitution of sulfur for oxygen in the ISOCYANTE group.
Isothiocyanates generally act as electrophiles with the carbon
atom as the electrophilic center.
Allyl isothiocyanate
•Formed in wasabi when processed•Responsible for pungent taste•Defense against herbivores
Anticarcinogenic Activity
•Isothiocyantes in general
•Inhibition of Cytochrome P450 Enzyme
•Reduced production of RAS species
•Reduction in cell damage and cancer-causing •mutations
Antitumorogenic Activity
• Phenethyl isothiocyanate
• Induction of apoptosis in cancer cells
• Useful in Chemo-resistant cells
Inhibition of Metastasis
• 6-(methylsulfinyl) hexyl isothiocyanate • B16-BL6 melanoma innoculated in mouse lung tissue
• 82 % reduction in pulmonary metastasis when administered prior to inoculation
Inhibition of Platelet Aggregation
•6-(methylsulfinyl) hexyl isothiocyanate
•Highly reactive with sulfhydrl (-SH) groups in biomolecules, such as GSH and systeine residues
•In-vitro studies
Ginger
• Ginger (Zingiber officinale) is a monocotyledonous perennial.
• It grows in warm humid climates.
• The rhizome is the part used for culinary and medicinal purposes.
• Commonly found in Southeast Asia, India, Africa, and the West Indies.
Chemistry
• Ginger contains up to 3% of an essential oil causes the fragrance of the spice.
• The components to which the pungency of ginger can be attributed are gingerols, shogaols and zingerone.
• Gingerols are present in raw ginger .
• Shogaols, dehydration products of gingerols, are present in steamed ginger.
• Zingerone, which is a degradation product of gingerol and has no carbon side chains, is present in heated or roasted ginger.
Available Forms
• Ginger is available in extracts, tinctures, capsules, oils and fresh.
• Ginger is also a common cooking spice and can be found in a variety of foods and drinks.
Beneficial Effects on Health
• Pregnancy Related Nausea and Vomiting• Nausea and Vomiting following Gynecological
Laparoscopy• Reduction of Inflammation• Anti-Cancer• Blood Sugar and Cholesterol Management• Antioxidant• Weight Loss• Motion Sickness• Chemotherapy-related Nausea
Mechanism of Action
• Antiemetic
• Anti-inflammatory
• Analgesic
• Antiplatelet
• Antioxidant
Antiemetic Actions
• In animal studies, ginger produced antispasmodic effects and exhibited anticholinergic and antihistaminic action.
• Ginger increases salivation and stimulates intestinal motility through increased tone and peristalsis of the intestines in humans.
• Galanolactone, a diterpenoid constituent of ginger, demonstrated activity as a 5HT3 antagonist in vitro.
• Receptors for 5HT3 are located on intestinal vagal nerve terminal and in the chemoreceptor trigger zone.
Anti-inflammatory Actions
• Ginger inhibits thromboxane synthesize and is a prostacyclin agonist.Prostaglandins induce vasodilation and increase tissue permeability, which, in turn, promote the influx of fluids and leukocytes.
• Ginger antiinflammatory effects is through the inhibition of prostaglandin and leukotriene biosynthesis.
• Through this dual inhibition of eicosanoid biosynthesis, ginger decreases capillary permeability, thus reducing swelling and the influx of inflammatory mediators.
Analgesic Actions
• The analgesic property of ginger is thought to be mainly a result of peripheral actions but direct effects on the CNS are possible. By inhibiting prostaglandin synthesis, ginger decreases the perception of pain.
Antiplatelet Activity
• Several pungent constituents of ginger, are reported to inhibit arachidonic acid (AA) induced platelet activation in humans.
• The constituent (8)-paradol is the most potent inhibitor of COX-1 and exhibits the greatest anti-platelet activity versus other gingerol analogues.
• The mechanism of ginger- associated platelet inhibition may be related to decrease COX-1/Thoboxane synthase enzymatic activity.
Antioxidant Activity
• The constituents on the alkyl chain might contribute to both radical scavenging effect and inhibitory effect of autoxidation of oils.
• The antioxidant activity might be due to not only radical scavenging activity of antioxidants but also their affinity of the antioxidants to the substrates.
• Authentic soy sauces are mixed with yeast, the mold Aspergillus oryzae or Apergillus sojae and other related microorganisms
• Fermented in machine-controlled environments
• ANTIOXIDANT ACTIVITY- Chinese dark soy sauce
• Soy sauce does not contain the beneficial ISOFLAVONES associated with other soy products
• Processing (fermentation) decreases isoflavone content
HEALTH BENEFITS
•Researchers from the National University of Singapore, have reported that dark soy sauce has an antioxidant activity 150 times that of vitamins C and E, and ten times that of wine.
A recent study in The American Journal of Clinical Nutrition (Vol. 83, pp. 244-251) reported that soy proteins and not isoflavones were responsible for lowering serum lipid levels and are responsible for the cardiovascular benefits.
Antioxidant Activity
SOYBEANS
•Native to East Asia
• 55% of World Production in US
•Brazil, Argentina, China
•Lower Cholesterol/Reduce CVD risk
•Alleviate Menopausal Symptoms
•Reduce Osteoporosis
Health Claims
ISOFLAVONES
•Related to flavonoids
•Act as phytoestrogens
•Strong antioxidants
•Polyphenoic compounds
• Major isoflavones in soybeans are genistein and daidzein
The chemical structure of the isoflavone backbone (3-phenyl-4H-1-benzopyr-4-one)
•Early reports (pre-1995) may have been overly positive showing lowered LDL levels up to 13%
•2006 review of 22 randomized controlled trials concluded•that substituting 50 g/d of soy protein for animal lowered LDL•Cholesterol by only about 3%
•2003-Study shows that soy isoflavones do not appear to have much effect on serum lipid profiles
Cholesterol Reduction
• Isoflavones and other phytoestrogens can bind to estrogen receptors
They mimic the effects of estrogen in some tissue
They antagonize (block) the effects of estrogen in other tissues
Estrogenic and Anti-Estrogenic Activities
•In reproductive tissue, anti-estrogenic effect may reduce risk of•cancers related to hormones, such as breast, uterine and prostrate
•Estrogenic effects in bone may help maintain bone density
•Estrogenic effects may lower serum cholesterol in blood
•Modest reduction in hot flashes associated with menopause
Reduction of Osteoporosis
•Trials involving markers of bone formation and resorption show inconsistent results
•More research needed to determine if soy can reduce loss of Bone Mass Density-many variables
SummaryWASABI
-ISOTHIOCYANATES• Anticarcinogenic, • Antitumorogenic,• Inhibition of metastasis• Inhibition of platelet aggregation
GINGER- PHENOLS (GINGEROL, SHAGAOL)
• Antiemetic
• Anti-inflammatory
• Analgesic
• Anti Platelet Aggregation
• Antioxidant
SOY SAUCE-< Decreased amount of Isoflavones found in soy sauce due to fermentation in processing
