The three primary types of compounds found in Wasabia japonica are: Oxido-reductases, isocyanates and glucosinolates. Of particular interest are the Peroxidases, Superoxide Dismutase and Sinigrin (allyl isothiocyanate).
Superoxide dismutase in conjunction with peroxidase is responsible for the scavenging and neutralization of both the Superoxide and Peroxide radicals which contribute to premature aging. Results from in vitro studies have demonstrated that Sinigrin (allyl glucosinolate) directly inhibits oxidative reactions in DNA. Allyl Isothiocyanate also demonstrates antimicrobial characteristics that can be useful in formulations.
Wasabi Extract can be used in the following types of products.
-creams and lotions
-hair color retention
INCI Name: Lactobacillus/Wasabia Japonica Root Ferment Extract
Physical Form: Yellow to Amber Colored
Solubility: Water soluble
Recommended Usage: 1.0% - 5.0%