Foodand Nutrition Laboratory

Anti-aging endeavors through diet

The functionalities of foods have generally been divided into three categories: primary (nutritional), secondary (palatability) and tertiary (bio-regulatory), each of which has been the subject of research. The third function of food, or 'food functionality', has traditionally been considered to be the absorption of food constituents through the gastrointestinal tract and their beneficial physiological changes in the organism, as in the case of pharmaceuticals. More recently, however, it has become clear that a decline in the senses of taste and smell is an early symptom of dementia, and that bitter taste receptors in the gastrointestinal tract can inhibit feeding and improve glucose tolerance. This suggests that the chemical senses of taste and smell in food regulate our homeostasis. We have therefore named the novel field of "sensory nutrition" to elucidate the 'biological regulatory effects of the food senses'. By promoting sensory nutrition, we are creating a paradigm shift in the field of food nutrition

College of Systems Engineering and Science Department of Bioscience & Engineering Bioscience Course / Graduate School of Engineering and Science(Master's Program) Systems Engineering and Science / Graduate School of Engineering and Science(Doctor's Program) Functional Control Systems Course
Faculty Name
OSAKABE, Naomi
Keyword
Sensory Nutrition,food sensation,Brain function,Brain-gut axis,Polyphenols

This lab is for this SDG activity:

  • すべての人に健康と福祉を
  • 飢餓をゼロに
  • つくる責任つかう責任

STUDY FIELDS

  • Biochemistry
  • Public hygiene
  • Food and nutrition science

FOR SOCIETY

The company conducts joint research and development with manufacturers and markets foods for the prevention and improvement of intractable diseases based on physiological changes caused by food sensation, such as metabolic syndrome, locomotor syndrome and dementia. The company also identifies seeds for cosmetic development and provides them to cosmetic companies.

RESEARCH THEMES

  • Physiological effects of astringency.
  • Effects of astringency and bitterness on brain function.
  • Mechanisms of recognition of astringent and bitter tastes.
  • Promoting the use of bitter and astringent polyphenols through systematic classification

LINKS

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