Here are 5 types of herbs that are popular with the Japanese.
Green tea: Matcha green tea contains large amounts of catechin and EGCG (Epigallocatechin gallate) - antioxidant compounds that help protect cells from damage, reduce inflammation and prevent aging.
EGCG in green tea has the ability to inhibit the growth of cancer cells, especially liver, breast and colon cancer.
Green tea also helps improve brain function, support memory enhancement and reduce the risk of Alzheimer's according to research from the American Journal of Clinical Nutrition (AJCN).
Benefits: Anti-aging, longevity. Prevent cancer and improve memory. So make Matcha green tea and drink it every day. Combine with milk or honey to enhance the flavor.
Perilla: Is a herb rich in Rosmarinic acid - a compound that helps fight inflammation, fight oxidation and support the immune system.
According to research from the Johns Hopkins Medical Center, Rosmarinic acid in Shiso has the effect of reducing arthritis, limiting allergic reactions and enhancing resistance. Perilla also contains a lot of plant-based omega-3, which helps protect the heart and reduce bad cholesterol.
How to use: Use as an appetizer or make Shiso tea. Use Shiso leaves in sushi and sashimi dishes.
Turmeric (U Kon): Is a turmeric that contains a very high curcumin content, which helps purify the liver, reduce inflammation and prevent cell damage.
Curcumin helps reduce the risk of fatty liver, protecting the liver from toxins from alcohol and processed foods. It also helps reduce the risk of Alzheimer's disease and improve brain function.
Benefits: liver purification, digestion support. Prevent aging and neurodegenerative diseases.
How to use: Make turmeric tea to drink every day. Combine turmeric with honey or warm milk.
Wasabi: A typical spicy Japanese spice, contains isothiocyanates compounds that have strong antibacterial properties, prevent infections and reduce inflammation.
According to research from Tohoku University (Japan), wasabi helps reduce the risk of heart attack by preventing the formation of blood clots and improving blood circulation. It also has the effect of boosting immunity and protecting the intestines.
Benefits: Reduce the risk of heart disease, improve blood circulation. Antibacterial, supports the digestive system.
It should be eaten with sushi, sashimi or dipping sauce.
Use wasabi powder as a sauce or detox water.
Kombu: A type of seaweed rich in iodine, calcium, magnesium and fucoidan, which help improve thyroid health, protect bones and prevent cancer.
Fucoidan in kombu has the ability to strengthen the immune system, reduce inflammation and protect cells from free radical damage. Kombu also helps support the digestion and detoxification of heavy metals.
Kombu soup can be cooked with miso or seafood. Use as a spice to cook Dashi broth.
