FSS Wasabi Extract PF
Preserved with Leucidal Liquid
Wasabi is well known as the pungent green accompaniment to Sushi. Produced by grinding the roots of the indigenous Jabanese plant Wasabia japonica, Wasabi is widely thought to have powerful antimicrobial properties. Strangely, many scientific studies have been unable to verify the benefits of Wasabi. The problem lies in the fact that most of the commercially sold Wasabi powder is actually predominately composed of the more common and certainly more economical Horseradish (Cochlearia amoracia). The studies conducted using fresh Wasabia japonica reveal many interesting properties.
There are three general species of compounds found in Wasabia japonica that are particularly of interest: oxido-reductases, isocyanates and glucosinolates. The oxido-reductases included peroxidases, and Superoxide Dismutase. Superoxide Dismutase in conjunction with peroxidase are responsible for the scavenging and neutralization of both the Superoxide and Peroxide radicals, principal factors contributing to the exogenous aging process. A gluconsinolate is basically a sulfur-bearing glycoside.
In the case of Wasabi particular attention has been focused on Sinigrin (allyl glucosinolate). When the tissue of the Wasabi plant is damaged the enzyme myrosinase is activated converting Sinigrin to allyl isothiocyanate (AITC), the compound responsible for the organoleptic properties typically associated with Wasabi. By controlling the conditions of the extraction process we are able to control the relative concentrations of the components insuring activity and consistency.
Sinigrin has been shown to directly inhibit DNA from a variety of sources including Fenton reaction induced peroxidation, UVC (240 nm), and UVA (365 nm) radiation. Inhibition of oxidative DNA damage in-vitro by extracts of brussel sprouts (Zha C, Poulsen H.E. Lifts Free Radical Research 2000, Aug, 33[2] P 187-96).
Unlike more typical antioxidants such as Vitamin C, Sinigrin does not show prooxidant effects at higher concentrations
Allyl Isothiocyanate exhibits cidal effects against a wide range of organisms ranging from nematodes, to fungus and bacteria. At levels as low as 1% Wasabi Extract will demonstrate significant antimicrobial properties in formulations. Other isothiocyanates present, such as 6-Methylsulfinylhexyl isothiocyanate help to promote the activity of other antioxidants found in the skin such as glutothione helping to protect the skin against unnecessary injury.
All products sold are cosmetic grade; External Use Only; Cosmetic & Personal Care Formulations Only
INCI Nomenclature: Lactobacillus/Wasabia Japonica Root Ferment Extract
Appearance: Yellow to Light Green Liquid
Solubility: Soluble
Suggested Use Levels: 1.0-10.0%
Suggested Applications: Antioxidant, Antimicrobial
pH: 4.0-7.0
Storage: Protected from direct light and humidity at a temperature of 50°-77°F (10°-25°C)
Shelf life: 12 months, properly stored, in sealed container.
This product should be added to a formulation at the recommended usage rate.
All products sold are cosmetic grade; External Use Only; Cosmetic & Personal Care Formulations Only.
Our products are for cosmetic and personal care formulations only; External Use Only. We recommend working with a chemist or a formulator if you’re not advanced in formulating.
Statements contained herein have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat and cure, or prevent disease.
