Samurai’s Leaf: This Japanese Herb Might Be the Secret to Longevity, Study Says

A Japanese plant traditionally eaten by samurai warriors could hold the secret to longevity, scientists say.

The Ashitaba plant (Angelica keiskei koidzumi) has a long history of being used to aid wound healing and prevent infection. Its name literally means “tomorrow’s leaf” in Japanese, because it grows back quickly after being cut.

According to traditional Japanese medicine, the slightly bitter leaves of the Ashitaba plant works wonders in extending a healthy life. Now, a new study may provide some good scientific evidence for these traditional beliefs.

The Magical Compound Unique to the Magical Plant

Researchers at the University of Graz in Austria, led by Professor Frank Madeo, detected a unique natural compound named 4,4′-dimethoxychalcone, otherwise known as DMC, in the leaves of the Ashibata plant.

“This fuels the expectation that DMC may be therapeutically applicable in humans,” the authors note in the journal Nature Communications. The team believes DMC could work by triggering autophagy, a cleansing and recycling process in the cells, removing damaged cells that can cause disease if allowed to accumulate.

The team started by testing how DMC affected yeast cells, and discovered it was indeed helping to protect the yeast cells from the effects of aging. In fact, the compound performed as well or even better than some existing compounds touted for their cell-healing properties like resveratrol, which can be found in grape skins.

Tests in animals also showed promising results. It suggested that worms and fruit flies fed with DMC extended their lifespan by 20 percent. It also protected the hearts of mice when blood flow was blocked.

The researcher didn’t stop there, however. The moved on to see how this magical compound could perform in human cells.

Prof. Madeo and colleagues tested DMC’s effect on different types of human cells growing in cultures, and they were able to confirm the same positive outcome.

“Future studies must explore whether DMC and/or its chemically defined derivatives can be advantageously used in humans as well,” the research paper states.

Living Longer: Wisdom From Japan

What’s the reason the Japanese usually top the global list for life expectancy? Many researchers have linked it to their healthy lifestyle. There’s probably no FDA-approved Ashitaba supplement available at your local health store at this point. But you can still add more years to your life by taking advantage of these Japanese longevity tips:

They Eat a Lot of Veggies

The Japanese traditional diet, which is comprised of fresh and minimally processed foods, is believed to play a key role in extending lives. The Japanese eat a balanced diet and consume a lot of vegetables and seasonal fruits. Historically, meat-eating was a long-standing taboo in Japanese society. Although it was removed in the late 19th century by the government as a part of the modernization effort, the Japanese consume much less meat, compared to Americans and people of other developed countries.

They Eat a Lot of Seafood

Seafood, especially fish, is an indispensable element of traditional Japanese cuisine. After all, Japan is a country composed of islands. Eating seaweed, which is loaded with nutrients, is another important part of their daily practice. In fact, Japan consumes about 100,000 tons of seaweed per year.

They Choose Water Over Oil

The Japanese cook with little oil or no oil at all. Instead, the Japanese cooking methods, namely steaming, pan-grilling, broiling, stir-frying, slow-cooking, and fermenting, all heavily use water.

 They Choose Rice Over Bread

Steamed rice is eaten with almost everything in Japan. This means they don’t eat as many processed foods, including bread, as most of the Americans do. Bread is often made from refined or all-purpose flour which can hamper the digestive system in the long run.

They Eat With Smaller Plates and Bowls

Japanese people always practice amazing portion control. They eat their food in smaller plates and they value quality, not quantity of their dishes. They also eat their food slowly, helping them feel more satisfied and improving digestion.