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Институт косметологии и пластической хирургии Real Clinic, объединил в себе самые прогрессивные достижения в области anti-age медицины. Философия Real Clinic...

Изображения по запросу wasabi plant new zealand

phenotypic characteristics, serology and new phylogenetic analysis of previously reported sequences from a database of ... subsp. wasabiae isolated from wasabi in Japan, and genomospecies 4, gathering together strains of .... International Collection of Microorganisms from Plants, Auckland, New Zealand. –, Not known.


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Wasabi is a plant of the Brassicaceae family, which includes horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is generally used as a substitute for wasabi because of the scarcity of the wasabi plant).


Researchers at New Zealand’s Lincoln University have recently reviewed an impressive body of evidence that supports wasabi’s potential as a medicinal plant and as a possible source of pharmaceuticals.


Wasabi, Japanese Horseradish (Wasabia japonica) is a perennial plant native to Japan, although China is now also claiming it as a native.


The difficulty, as with most plant-based medicines, is to produce enough wasabi consistently to be able to generate a product. There are efforts under way in New Zealand and China, and there are already some wasabi supplements available on the web.


Wasabi plants grow poorly in New Zealand in full sunlight and artificial shading is required to keep the light levels below 700 µmol m-2 s-1 otherwise the plant is liable to wilt.


There were a couple of wasabi “experts” in New Zealand that we dealt with at length until it became apparent that their expertise was based on what they read (same stuff as us), and a couple of visits to Japan at the ratepayers expense. However, they did have some plant material that we could...


Wasabi is a very delicate plant, which traditionally grows wild in the mountains of Japan. It is used since very ancient times for its medicinal properties


A second crop of plants were purchased and the trials started again. Once again the Wasabi died almost at the same point in their growing cycle as before.


In New Zealand Daruma is used as the commercial cultivar of wasabi but preliminary studies on another cultivar, Shingen have just commenced. Wasabi adds a unique flavour, heat and greenish colour to foods and thus it is a highly valued plant in Japanese cuisine.


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