{"id":1241,"date":"2023-07-14T15:04:45","date_gmt":"2023-07-14T06:04:45","guid":{"rendered":"https:\/\/www.elst.okayama-u.ac.jp\/en\/?page_id=1241"},"modified":"2025-01-28T10:19:41","modified_gmt":"2025-01-28T01:19:41","slug":"areas05_biochem","status":"publish","type":"page","link":"https:\/\/www.elst.okayama-u.ac.jp\/en\/education\/mc-chikyu\/areas05_biochem\/","title":{"rendered":"Food Biochemistry"},"content":{"rendered":"<h4><span style=\"font-size: 18pt\">Food Biochemistry<\/span><\/h4>\n<p>The values of foods are defined by three categories: nutritional function, sensory function, and health-maintenance function. Our research has been focused on health promotion and disease prevention.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.gels.okayama-u.ac.jp\/en\/intro\/dept\/area\/areas05_biochem_e.html\">Research Summary<\/a><\/li>\n<\/ul>\n<table class=\"el_table_fix\" style=\"width: 100%\">\n<tbody>\n<tr>\n<th style=\"width: 20%\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium\" src=\"https:\/\/www.elst.okayama-u.ac.jp\/up_load_files\/areas\/areas05_biochem\/NAKAMURA Yoshimasa.JPG\" width=\"320\" height=\"408\"><\/th>\n<td style=\"width: 80%\">\n<ul>\n<li style=\"list-style-type: none;font-size: 12px;margin-left: -20px\"><span style=\"font-size: 12pt\">Prof. NAKAMURA Yoshimasa<\/span><\/li>\n<li style=\"list-style-type: none;font-size: 12px;margin-left: -20px\"><span style=\"font-size: 12pt\">E-mail: yossan<span style=\"color: #0000ff\"> [at]<\/span> okayama-u.ac.jp<\/span><\/li>\n<li style=\"list-style-type: none;font-size: 12px;margin-left: -20px\"><span style=\"font-size: 12pt\">Food Chemical Biology (Biological and physiological functions of food phytochemicals), Functional Mechanism and Bioavailability of Food Factors<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 12pt\"><a class=\"el_linkBtn\" href=\"https:\/\/soran.cc.okayama-u.ac.jp\/html\/c7b6789f1b04abdd74506e4da22f6611_en.html\">Directory of Researchers<\/a>\u2003<a class=\"el_linkBtn\" href=\"https:\/\/yossan24okayama.jimdofree.com\/\">Link to homepage<\/a><\/span><\/p>\n<\/td>\n<\/tr>\n<tr>\n<th style=\"width: 20%\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium\" src=\"https:\/\/www.elst.okayama-u.ac.jp\/up_load_files\/areas\/areas05_biochem\/NAKAMURA Toshiyuki.JPG\" width=\"320\" height=\"408\"><\/th>\n<td style=\"width: 80%\">\n<ul>\n<li style=\"list-style-type: none;font-size: 12px;margin-left: -20px\"><span style=\"font-size: 12pt\">Assoc. Prof. NAKAMURA Toshiyuki<\/span><\/li>\n<li style=\"list-style-type: none;font-size: 12px;margin-left: -20px\"><span style=\"font-size: 12pt\">E-mail: t-nakamura <span style=\"color: #0000ff\">[at]<\/span> okayama-u.ac.jp<\/span><\/li>\n<li style=\"list-style-type: none;font-size: 12px;margin-left: -20px\"><span style=\"font-size: 12pt\">Food Chemical Biology (Biological and physiological functions of food phytochemicals), Functional Mechanism and Bioavailability of Food Factors<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 12pt\"><a class=\"el_linkBtn\" href=\"https:\/\/soran.cc.okayama-u.ac.jp\/html\/2406432d6451b19274506e4da22f6611_en.html\">Directory of Researchers<\/a><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><a href=\"https:\/\/www.elst.okayama-u.ac.jp\/up_load_files\/areas\/areas05_biochem\/img1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.elst.okayama-u.ac.jp\/up_load_files\/areas\/areas05_biochem\/img1.jpg\" alt=\"\" width=\"266\" height=\"203\"><\/a>The major research objective is to investigate biological and physiological properties including antioxidant, anti-allergy, and anti-cancer activities as well as the chemical characteristics of non-nutrients such as polyphenols and organosulfur compounds derived from plant food items. In recent years, it has been shown that isothiocyanates (ITCs), an important and promising group of compounds that have a chemopreventive property, induce phase II drug-metabolizing enzyme up-regulation, cell cycle arrest and apoptosis. We have clarified the molecular mechanism underlying antiproliferation induced by benzyl ITC, a major ITC compound isolated from papaya. The voluminous results from all these detailed investigations are published in various journals of repute.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food Biochemistry The values of foods are defined by three categories: nutritional function, sensory function, [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":150,"menu_order":164,"comment_status":"closed","ping_status":"closed","template":"template-layout_single.php","meta":{"footnotes":""},"class_list":["post-1241","page","type-page","status-publish","hentry"],"aioseo_notices":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-26 17:45:47","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/pages\/1241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/comments?post=1241"}],"version-history":[{"count":17,"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/pages\/1241\/revisions"}],"predecessor-version":[{"id":2851,"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/pages\/1241\/revisions\/2851"}],"up":[{"embeddable":true,"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/pages\/150"}],"wp:attachment":[{"href":"https:\/\/www.elst.okayama-u.ac.jp\/en\/wp-json\/wp\/v2\/media?parent=1241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}