LAB LOGA page on LabLog, a review site (not the lab's official page)
食糧化学
Showing the original Japanese · View translation
食品成分の健康への働きを分子からヒトまで調べる研究室。
AboutAbout the lab
食品成分と健康の関係を、分子からヒトまで調べる。
食糧化学研究室は、
分子レベルから
食品因子の
教員、
Key terms
- セカンドメッセンジャー
- 細胞の
外からの 刺激を、 細胞の 中へ 伝える 役目の 物質。 cGMPが その 一つ - 67LR
- 67 kDa Laminin Receptorの
略。 細胞膜上の タンパク質で、 緑茶カテキンが 結合する - マイクロRNA
- 約20塩基の
短い 核酸。 標的の 遺伝子の 発現を 制御する - プラセボ対照並行群間二重盲検比較試験
- 成分が
本当に 効くのかを、 公平に 偏りなく 確かめる ための 信頼性の 高い 臨床試験の 方法
NewsLab news
View More ↗ResearchResearch themes
食品に
*Illustrative image緑茶カテキンの作用の仕組み
緑茶カテキンが
*Illustrative image緑茶と柑橘の機能性フードペアリング
43種類の
*Illustrative imageヒト臨床試験での検証
プラセボ対照並行群間二重盲検比較試験と
*Illustrative image植物マイクロRNAの生体保護作用
コメに
MembersFaculty
食糧化学研究室の
- Senior Professor立花 宏文
- Associate Professor藤村 由紀
- Assistant Professor熊添 基文
VoicesStudent voices
Ratings and reviews reflect the experiences of individual current or former students, not the lab's official views. Whether a lab has reviews, or how many, says nothing about the lab itself.
Students who take part in an interview may receive a thank-you gift worth ¥1,000, regardless of what they say.
Student ratings (0 students)
--
--
--
--
--
--
Student voices answer questions like these
- What's great about this lab?
- What did you learn after joining?
- What's the vibe, and what is the professor like?
- Who is this lab for?
- Where do graduates go?
Your experience can help younger students choose their lab. Your name won't be shown.
Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 食糧化学
森林圏環境資源科学農学部 生物資源環境学科森林環境や
遺伝子制御学農学部 生物資源環境学科様々な
食品分析学農学部 生物資源環境学科「食品成分の
バイオマテリアルThe information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Vorspeise mit Dolma und Tzatziki” Kritzolina / CC BY-SA 4.0 (cropped)
- 緑茶カテキンの
作用の 仕組み: “Jakseol green tea leaves” 예향 / CC BY 2.0 kr (cropped) - 緑茶と
柑橘の 機能性フードペアリング: “Citrus fruits” Scott Bauer, USDA / Public domain (cropped) - ヒト臨床試験での
検証: “Clinical Trial Volunteer Signs Informed Consent Form ( )” NIAID / CC BY 2.0 (cropped) - 植物マイクロRNAの
生体保護作用: “3600Cuisine food dishes plants of Bulacan 33” JFVelasquez Floro / CC BY-SA 4.0 (cropped) - Related lab (森林圏環境資源科学): “Lentinula edodes 20101113 a” Batholith (talk) / Public domain (cropped)
- Related lab (遺伝子制御学): “Genome Sequencer2” Database Center for Life Science (DBCLS) / CC BY 3.0 (cropped)
- Related lab (食品分析学): “High-performance liquid chromatography” Dqwyy / CC0 (cropped)
- Related lab (バイオマテリアル
デザイン): “Scanning electron image of wood pulp paper - 1,000x” Ckazilek / CC BY-SA 4.0 (cropped)
About LabLog
LabLog is a lab review app for students only. Student members at each university interview students in labs and publish what they say. Student voices can only be read by students who sign up with a university email address. Operated by bestiee Inc.
Learn more about LabLog ↗Search engines and AI may reference the basic lab info and rating summaries on this page and the description of LabLog. Student voices are for student members only. Automated collection by programs (scraping, or input to or training of AI) is prohibited under Article 8 of the Terms of Service. If you need data for research or analysis, please contact us.