Assertion: wasabi's isothiocyanate | /r/HasProperty | itcs
Facets:
Source sentences:
text: Wasabi contains special compounds called isothiocyanates (ITCs) which are referred to as nutraceuticals – compounds present in foods that have health benefits above basic nutritional value.
text: The isothiocyanates (ITCs) present in the rhizome give Wasabi both anti-inflammatory and antioxidant properties.
text: These compounds are changed by enzymes to the bioactive unstable isothiocyanates (ITCs) if water is present when the cells are torn apart by being chewed or ground up.
text: Consuming this plant may possibly assist in diminishing the risks of developing some types of cancer, as it contains vegetable isothiocyanates (ITCs) which were found to improve the rate of elimination of the cancer cells having the p53 mutation.
text: When ground up and mixed with water – that is, when chewed – a group of compounds in fresh wasabi convert to isothiocyanates (ITCs); much of the health-related research on wasabi has focused on the attributes of these ITCs.
text: The pungent taste of wasabi is the result of volatile naturally occurring organosulphur compounds called isothiocyanates (ITCs).
text: The unique flavour of Wasabia japonica comes from isothiocyanates (ITCs) which are produced by the action of water on a mixture of precursor Glucosinolates and the enzyme myrosinase when the tissue is disrupted.
text: Isothiocyanates (ITCs) are a group of naturally occurring sulphur compounds responsible for the characteristic flavour of Wasabia japonica (13-15).
text: Isothiocyanates (ITCs) are formed from GSLs under neutral and alkaline conditions.
text: It is the isothiocyanates (ITCs) produced when wasabi is grated that led to wasabi’s ancient reputation as a healthy food.
text: Wasabi produces a suite of biomedically active molecules called isothiocyanates (ITCs).
text: In relation to this, studies show that wasabi contains a major component called Isothiocyanates (ITCs) which suppresses inflammation.
text: The pungent taste of wasabi is the result of volatile naturally occurring organosulphur compounds called isothiocyanates (ITCs).