NEWS&INFO

• 2022年10月17日 The homepage was renewed

Introduction of Our Research

The Laboratory of Food Chemistry is one of laboratories constituting the department of Nutrition and Food Science in Ochanomizu University. We mainly push forward to study on food chemistry by using many techniques of organic chemistry, analytical chemistry biochemistry, and so on.

In detail, flavor compounds or biologically active food constituents have been searched, detected, isolated, and elucidated their structures. And the generation mechanisms or mode of actions have been also examined. Besides, the stability of these compounds during cooking or food processing have been analyzed.

In addition, antioxidants in food can be expected to prevent the deterioration of flavor, and also to suppress the oxidative stress in human body if they are absorbed. In our laboratory, the preventive role of biologically active food constituents (food factors) against human diseases related to oxidative stress (cancer, atherosclerosis, inflammation, diabetic complication, and so on) have been also investigated.