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Food Function Chemistry Lab
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A lab that explores health through oxidative stress and the functionality of food components.
AboutAbout the lab
Exploring food and health at the molecular level.
The Food Function Chemistry Lab studies how health is impaired by factors such as oxidative stress, and the functionality of food components.
The lab investigates how aldehyde compounds derived from lipids and carbohydrates chemically modify biological components such as proteins.
The lab also studies how plant-derived food components help regulate bodily functions, focusing on their interactions with proteins.
Key terms
- Oxidative stress
- A state in which the burden of oxidation in the body is elevated. It is thought to be involved in lifestyle-related diseases in general.
- Aldehyde adduct
- A structure formed when aldehyde compounds derived from lipids and carbohydrates bind to proteins and other molecules.
- Electrophilicity
- The tendency to act on other molecules and readily cause chemical modification. Many plant-derived food components with reported functionality have this property.
ResearchResearch themes
The human body is exposed to various risk factors, including external agents such as bacteria and viruses and internal molecules such as chemically modified proteins. The lab conducts basic research on how oxidative stress and inflammation impair health, and on the functionality of food components that protect it.
*Illustrative imageModification of biological components by aldehydes
The lab analyzes the structures of aldehyde adducts, which form when aldehyde compounds derived from lipids and carbohydrates chemically modify proteins and other molecules. The work extends from highly sensitive quantification by mass spectrometry and the production of specific antibodies to the analysis of disease conditions.
*Illustrative imageBioregulatory functions of plant-derived food components
Many plant-derived food components with reported functionality have a chemical property called electrophilicity. The lab investigates how their functions emerge through interactions with proteins such as receptors, aiming to elucidate the power of food.
MembersFaculty
The members of the Food Function Chemistry Lab are faculty, postdoctoral researchers, administrative assistants, and doctoral, master's, and undergraduate students.As of 2026
- ProfessorTakahiro Shibata
- Assistant ProfessorFumie Nakashima
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: “Municipal Market of São Paulo city” Wilfredor / CC BY-SA 4.0 (cropped)
- Modification of biological components by aldehydes: “Vintage laboratory glassware” LukaszKatlewa / CC BY 4.0 (cropped)
- Bioregulatory functions of plant-derived food components: “Broccoli sprouts” Julie Gibbons / CC BY 2.0 (cropped)
- Related lab (Food Neuroscience Lab): “Man using microscope in laboratory LCCN” Harris & Ewing, photographer / Public domain (cropped)
- Related lab (Biochemistry Lab): “Arabidopsis thaliana kz08” Krzysztof Ziarnek, Kenraiz / CC BY-SA 4.0 (cropped)
- Related lab (Soil Biochemistry Lab): “Paddy fields in Dinajpur District 01” Kritzolina / CC BY-SA 4.0 (cropped)
- Related lab (Genome Information Function Lab): “Synechococcus cyanobacteria-cultures” Masur / Public domain (cropped)
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