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Food Chemistry Lab
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A lab that investigates how food components relate to allergies and lifestyle-related diseases.
AboutAbout the lab
Uncovering the mechanisms linking food and health
The Food Chemistry Lab studies the mechanisms by which allergies and lifestyle-related diseases linked to food and biological functions arise, and how to prevent them.
The lab focuses on how food components affect immune function, and the digestion, absorption, and function of lipids and fat-soluble vitamins.
The research uses laboratory mice, cultured cells, and clinical samples such as blood.
Key terms
- Lifestyle-related diseases
- Diseases to which lifestyle habits such as diet and exercise contribute. Examples include arteriosclerosis and obesity
- Allergen
- A substance that causes an allergy. In food allergies, the components contained in food are the allergens
- Fat-soluble vitamins
- Vitamins that dissolve poorly in water and readily in oil. Examples include vitamin E
ResearchResearch themes
The importance of the health functions of food has come to be recognized from the perspective of preventing allergies and lifestyle-related diseases. This lab targets the elucidation of the molecular mechanisms behind allergies and lifestyle-related diseases linked to food and biological functions, as well as their prevention.
*Illustrative imageFood Components and Immune Function
The lab analyzes how components contained in food affect the immune system.
*Illustrative imageMechanisms of Food Allergy
The lab identifies food allergens and analyzes their immunochemical properties. Based on this, it aims to elucidate the mechanisms by which food allergies develop.
*Illustrative imageCauses and Prevention of Arteriosclerosis, Cancer, and Aging
The lab works to elucidate the causes of arteriosclerosis, myocardial infarction, cancer, and aging, and to analyze the functions of natural components that help prevent them.
*Illustrative imageAbsorption and Functions of Lipids and Vitamins
The lab analyzes how lipids and fat-soluble vitamins are digested and absorbed in the body, and what functions they have.
MembersFaculty
- ProfessorMasako Toda
- Assistant ProfessorHiroyuki Hattori
VoicesStudent voices
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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: “Bureau of Chemistry Oil, Fat, and Wax Laboratory - DPLA - f3d71e939597ba23c14e80ed6d722d1b” United States. Food and Drug Administration / Public domain (cropped)
- Food Components and Immune Function: “Making soy sauce (fermentation)” Pauloleong2002 / CC BY-SA 4.0 (cropped)
- Mechanisms of Food Allergy: “Food Allergen Information Card” DTankersley (WMF) / CC0 (cropped)
- Causes and Prevention of Arteriosclerosis, Cancer, and Aging: “A Blood Vessel fixed and Stain” Jesus Leonardo Rondon Tapia / CC BY 4.0 (cropped)
- Absorption and Functions of Lipids and Vitamins: “Nuts on Spice Bazaar in Istanbul 01” Miomir Magdevski / CC BY-SA 4.0 (cropped)
- Related lab (Food Functional Analysis Lab): “Olive oil factory – IMG” Kızıl / CC BY-SA 4.0 (cropped)
- Related lab (Nutrition Lab): “CSIRO ScienceImage 3075 Laboratory work with microcalorimeter” division, CSIRO / CC BY 3.0 (cropped)
- Related lab (Enzyme Chemistry Lab): “Crystal Structure of Human WAPL (PDB 4K6J)” Jimcricket90 / CC BY-SA 4.0 (cropped)
- Related lab (Plant Nutrition Lab): “Green rice sheaves planted in a paddy field with long shadows at golden hour in Don Det Laos” Basile Morin / CC BY-SA 4.0 (cropped)
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