| Foreword | New Frontiers' of "Science on Foods" | Yasuo Igarashi | Graduate School of Agricultural and Life Sciences, The University of Tokyo |  |
| Reviews | The Outlines and Problems of "Foods with Health Claims" | Sachie Ikegami | Department of Homeeconomic, Otsuma Women's University |  |
| Metabolic Fate of Food Colorant Curcuminoid and Its Body Fat-Lowering Activity | Akira Asai
Teruo Miyazawa | Graduate School of Life Science and Agriculture, Tohoku University |  |
| New Ingredients in Tea Leaves for Cancer Prevention | Yoshiyuki Nakamura | University of Shizuoka, School of Pharmaceutical Sciences |  |
| Chemical Factors Affecting the Biological Activities of Tea Catechins | Shigenori Kumazawa
Katsuko Kajiya
Tsutomu Nakayama | Department of Food and Nutritional Sciences, University of Shizuoka |  |
| Antioxidative Activity of Peptides Prepared from Okara Protein | Tetsuo Takenaka | Faculty of Agriculture, Tamagawa University |  |
| Yoko Takenaka | T&T Food Institute |
| Photostability of Food Tar Colors in the Presence of Protein and Lipid | Yumiko Okano
Kazuki Nagasawa | Department of Environmental Biochemistry, Kyoto Pharmaceutical University |  |
Susumu Ishimitsu
Yasuhide Tonogai | National institute of Health Sciences, Osaka Branch |
| Sadaki Fujimoto | Department of Environmental Biochemistry, Kyoto Pharmaceutical University |
| The Physiological Role of Taurine in Tissues and Organs, Especially in the Liver and Kidney | Shin Sato | Department of Food and Nutrition, Hakodate Junior College |  |
| Masaaki Kurasaki | Department of Environmental Medicine and Informatics, Graduate School of Environmental Earth Science, Hokkaido University |
| Challenge of Plant Biotechnology by Molecular Breeding to the Promotion of Food Production and Environmental Preservation | Masahiro Tamoi
Shigeru Shigeoka | Faculty of Agriculture, Kinki University |  |
| ArtTaste | The Vinegar Story | Yoshinori Tsukamoto | Mitsukan Group Corporation |  |