Research Reports No.21(2015)

Abstract No
Title of Research Project
Name of Researcher
Physical and psychological characteristic of children raised by mothers who are sensitive to food additives and the support for the children Tokuda Katsumi University of Tsukuba
Evaluation of constituents in Citrus microcarpa Bunge and C. depressa collected from Okinawa based on the anti-pancreatic cancer activity Hiroyuki Morita Division of Natural Products Chemistry, Institute of Natural Medicine, University of Toyama
Study on infrared spectroscopic method for confirmation test of Saccharin Sodium Tomoaki Sakamoto Division of Drugs, National Institute of Health Sciences
Study on safety and efficacy of antioxidants using electron spin resonance Yusuke Iwasaki Department of Analytical Chemistry, Hoshi University
Development of physical-chemical information retrieval system for food additives Naoki Sugimoto Division of food additives, National Institute of Health Sciences
Effects of pharmaceutical agents on fatty liver disease and antipsychotic drug and preventive effects of anti-oxidant through analyzing oxidative stress, senescence, and autophagy Toshinori Yoshida Tokyo University of Agriculture and Technology, Graduate School, Division of Animal Life Science, Institute of Agricultural Science
Study on Efficient Purification of the Components of Gardenia Blue Sayuri Matsuyama School of pharmacy, Kinjo Gakuin University
Prevention against zinc deficiency by the use of food additives increasing zinc absorption in the intestinal epithelial cells Taiho Kambe Graduate School of Biostudies, Kyoto University
Development of discrimination test for plant origin of starches by quantification of color vision of iodine-starch reaction Tamaki Miyazaki National Institute of Health Sciences
Effects of non-caloric sweeteners consumption in early stage of life on microbiome and systemic metabolism Takashi Uebanso Department of Preventive Environment and Nutrition, Instituteof Medical Nutrition, Tokushima University, Medical School
Preservation of Enzymes during Freeze-Drying by Sugar Surfactant Koreyoshi Imamura Division of Chemistry and Biochemistry, Graduate School of Natural Science and Technology, Okayama University
Consumer's Attitudes toward the Safety of Food Additives Masakazu Horie Department of Food Science, Faculty of Home Economics, Otsuma Women's University
Evaluation of immunotoxicity of nanomaterials in foods Yasuo Yoshioka Laboratory of Toxicology and Safety Science, Graduate School of Pharmaceutical Sciences, Osaka University
Basic study on an effect of polysaccharides on absorption, distribution, and excretion of radionuclides Shuichi Enomoto Department of Pharmaceutical Analytical Chemistry, Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama University
Studies on the chemical structure and the mechanism for production of gardenia red Yusai Ito Faculty of Home Economics, Kyoritsu Women's University
Elucidation of carcinogenic mechanism of the nongenotoxic liver carcinogen dammar resin in rats Hideki Wanibuchi Osaka city university graduate school of medicine, Department of molecular pathology
Genetic and breeding study for increase and stabilization of yield of food additive color from safflower Tsuneo Sasanuma Faculty of Agriculture, Yamagata University
Investigation of the classification and chemical composition of ginger varieties using metabolomics Daigo Wakana Department of organic chemistry、Hoshi University
Analysis of pharmacokinetics variation factors by menthol Nobutomo Ikarashi Department of Clinical Pharmacokinetics
Study on the anesthetic effect of eugenol as a natural food additive Takao Koeduka Faculty of Agriculture, Yamaguchi University
Study on pharmacokinetics of sulfated polyphenols and the molecular mechanism for their functions Yoshichika Kawai Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya Japan
Intestinal absorption of curcumin was increased by glycosylation and its mechanism Toshiaki Makino Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences, Nagoya City University
Development of novel control method for preventing food-poisoning using food additives derived from polyphenols Yuko Shimamura School of Food and Nutritional Sciences, University of Shizuoka
Study on functions of natural fragrance ingredients exerting anti-obesity and anti-hyperglycemic effects Ryuichiro Sato Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Digestion characteristics of oil-containing foods for aged persons using gastric digestion simulator equipped with peristalsis Takao Koeduka Faculty of Agriculture, Yamaguchi University
The Japan Food Chemical Research Foundation
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