Journal of Literature Pharmacy Sciences

.: REVIEW
Wasabia Türlerinin Önemi ve Kullanımı
The Importance and Usages of Wasabia Species
Alev ÖNDERa, Ahsen Sevde ÇINARa, Zekiye Nihan ERTEMa
aFarmakognozi AD, Ankara Üniversitesi Eczacılık Fakültesi, Ankara, TÜRKİYE
J Lit Pharm Sci. 2019;8(1):51-60
doi: 10.5336/pharmsci.2018-62339
Article Language: TR
Full Text
ÖZET
 Son yıllarda Japon mutfağının bilinirliği, dünyanın dört bir yanında hızla artmaktadır. Ülkemizde de yavaş yavaş toplum tarafından tanınmaya ve kabul görmeye başlayan Japon mutfağında yaygın olarak kullanılan Wasabia japonica (Miq.) Matsum [Syn. Eutrema japonicum (Miq.) Koidz.], bilinen ismi ile Wasabia, karakteristik tat ve aromaya sahip çok değerli bir bitkidir. Japon yemeklerinde taze olarak öğütülen ve çeşni olarak kullanılan ticari değeri yüksek bir üründür. Ayrıca, Batı mutfağında da çok beğenildiği ve kullanımı da bu nedenle arttığı için üretimi de buna bağlı olarak gittikçe yaygınlaşmaktadır. Yapılan araştırmalar sonucu, Wasabia'nın sağlığa olumlu katkılarının bulunması ve ayrıca lezzetinin farklı ve güzel olması günlük yaşamda kullanılabilecek fonksiyonel bir bitki olmasını sağlamaktadır. Wasabia cinsinin etken bileşikleri özellikle de izotiyosiyanatlar bakımından zengin oluşu ve bu bileşikler sayesinde biyolojik açıdan olumlu etkileri, bu cinsin önemini biraz daha artırmaktadır. Wasabia'nın öneminin diğer ülkelerde gün geçtikçe daha çok anlaşıldığı, ancak ülkemizde bu bitkinin çok fazla tanınmadığı gözlenmiştir. Bu çalışmada, Brassicaceae familyasına ait Wasabia cinsi ve bu cinse ait Wasabia türleri özellikle de dünyada kullanımı gittikçe yaygınlaşan Wasabia japonica türünün genel özelliklerinin, tarihçesinin, etken bileşiklerinin, farmakolojik etkilerinin, geleneksel kullanım alanlarının ve güncel kullanım şekillerinin incelenerek derlenmesi amaçlanmıştır.

Anahtar Kelimeler: Wasabia; turpgiller; baharat; Japon turpu
ABSTRACT
 In recent years, the popularity of the Japanese cuisine has been increasing rapidly all over the world. Wasabia japonica (Miq.) Matsum [Syn. Eutrema japonicum (Miq.) Koidz.] known as Wasabia is widely used in the Japanese kitchen as a very valuable plant with characteristic taste and aroma, gradually becoming recognized in our country. It is a high commercial value, freshly grinded plant used as a condiment in Japanese foods. Because of its popularity in western cuisine, its production is becoming increasingly widespread. As Wasabia has a positive contribution to health and its taste is different and delicious, Wasabia is a functional plant that can be used daily life. The active compounds of the Wasabia, especially the isothiocyanates, which has important biological effects, increase the importance of this plant. It is understood that the Wasabia is becoming more and more popular in other countries, but not so much in our country. In this review, the Wasabia japonica belonging to the Brassicaceae family regarding to the general characteristics, history, active compounds, pharmacological effects, conventional usage areas and current usage patterns were compiled.

Keywords: Wasabia; Brassicaceae; spice; Japanese horseradish
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