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食品機能化学（水産食品科学講座）
Showing the original Japanese · View translation
海の資源の食品成分で免疫を整え、病気の予防をめざす研究室。
AboutAbout the lab
食べ物の力で、免疫を整える。
食品機能化学研究室は、
寿命が
食品成分の
まだ
Key terms
- 免疫
- 体に
入った 異物や 病原体から 体を 守る しくみ。 働きすぎても 弱すぎても 病気に つながる - 生活習慣病
- 食事や
運動などの 毎日の 習慣が 深く 関わって 起こる 病気。 糖尿病や 高血圧など - 機能性食品
- 栄養を
とるだけでなく、 体の 調子を 整える 働きを もつ成分を 生かした 食品
ResearchResearch themes
海の
MembersFaculty
- Associate Professor趙 佳賢
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Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 食品機能化学（水産食品科学講座）
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食品化学生化学研究室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: “Japanese breakfast dsc04763” David Monniaux / CC BY-SA 3.0 (cropped)
- 海の
資源の 成分と 免疫の 働き: “Macrophage by NIAID” NIAID / CC BY 2.0 (cropped) - Related lab (食品衛生学
（水産食品科学講座） ): “CSIRO ScienceImage 3619 Examining an agar dish for bacterial colonies as part of the bioremediation project” David McClenaghan, CSIRO / CC BY 3.0 (cropped) - Related lab (食品化学
（水産食品科学講座） ): “Japan, Hokkaido, drying kelp 1” Marie-Sophie Mejan / CC BY 4.0 (cropped) - Related lab (化学工学研究室
（水産資源開発工学講座） ): “Millions of scallop shells - geograph.org.uk - 1438086” John Allan / CC BY-SA 2.0 (cropped) - Related lab (食品化学生化学研究室
（水産食品科学分野） ): “Feeding Frenzy ( )” USFWS Mountain-Prairie / Public domain (cropped)
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