| Foreword | Consideration for the Natural Material of Health Food | Mizuo Mizuno | Professor Emeritus of Gifu Pharmaceutical University |  |
| Reviews | Methods for Monitoring Shellfish Toxins and Supply Programs for Standards | Tomoji Igarashi | Japan Food Research Laboratories, Tama Laboratory |  |
| Anti-Hypertensive Activity of Biogenic Peptides Identified in Sour Milk | Toshiaki Takano | Calpis Co., Ltd. |  |
| Selenium for Cancer Prevention and Human Health | Takashi Tamura
Hidehiko Tanaka
Kenji Inagaki | Faculty of Agriculture, Okayama University |  |
| i Protegemos las Plantas Utiles de Paises Andios Centrales ! (Octavo) | Socrates Shiota | Instituto de Agri-Cultura y Amazonica |  |
| The Report of the 5th Symposium on "Why Human is Refreshed by the Fresh Green Odor Emitted by Green Leaves in Forests!" | Akikazu Hatanaka | Professor Emeritus of Yamaguchi University |  |
| Art Taste | Why We Use Spices
Spices contain antimicrobial compounds. Cooking with spices may help protect us against foodborne illness. | Paul W. Sherman | Department of Neurobiology & Behavior, Cornell University | |