Unlocking the Science of Wasabi

[Guest guest]

by Joe Palca

 

Scientists have figured out why eating a dollop of wasabi makes it

feel like your head might explode -- a particular class of receptor

molecules on the surface of nerve cells. The discovery could lead to

a new class of painkillers for a variety of conditions.

 

Wasabi is that sinus-stinging green paste that's served with sushi

and sashimi. Lately, real wasabi -- Eutrema japonica, a root-like

rhizome -- has become rare. Some restaurants use a mixture of

horseradish and green food coloring, with little or no actual wasabi

in the mix. But as it turns out, the kick is the same.

 

Some food scientists believe people eat hot foods to show off, or

because they get an endorphin rush from the pain -- or they like the

pain itself. Precisely why is still a matter for further inquiry.

 

Telling the Brain 'Ouch!'

by Joe Palca

 

There are molecules that sit on the outside of human cells called

receptors. The receptor's job is to " sniff " molecules in the vicinity

of the cell, and if it finds something it recognizes, the receptor

triggers changes inside the cell -- it could be to prompt the cell to

make a hormone, for example, or increase the production of a

particular protein.

 

There's a receptor on the outside of some nerve cells called TRPA1.

When TRPA1 sniffs something it recognizes, it causes the nerve cell

to send a signal to the brain.

 

One of the molecules TRPA1 recognizes is a class of chemicals called

isothyocyanates -- and it just so happens that foods like wasabi and

mustard oil are packed with isothyocyanates. So when wasabi comes in

contact with a nerve cell outfitted with a TRPA1 receptor, the nerve

cell tells the brain, in essence: " Ouch. "

 

In an evolutionary sense, the reason plants started making these

compounds was to try to stop humans or other omnivores from eating

them. It didn't work.

 

some of these foods(eg.suchi,sashimi) are not

vegetarian but a lot are and make

excellent condiments......bob