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食品機能化学
Showing the original Japanese · View translation
酸化ストレスと食品成分の機能性から健康を探る研究室。
AboutAbout the lab
食と健康を、分子のレベルで探る。
食品機能化学研究室は、
脂質や
植物性食品
Key terms
- 酸化ストレス
- 体の
中で 酸化に よる 負担が 高まった 状態。 生活習慣病全般に 関わると 考えられている - アルデヒド付加体
- 脂質や
糖質から 生じる アルデヒド化合物が、 タンパク質などに 結合して できた 構造 - 親電子性
- 相手の
分子に 作用して 化学修飾を 起こしやすい 性質。 機能性が 報告された 植物性食品成分の 多くが もつ
ResearchResearch themes
私たちの
*Illustrative imageアルデヒドによる生体成分の修飾
脂質や
*Illustrative image植物性食品成分の生体調節機能
機能性が
MembersFaculty
食品機能化学研究室の
- Professor柴田 貴広
- Assistant Professor中島 史恵
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)
- アルデヒドに
よる生体成分の 修飾: “Vintage laboratory glassware” LukaszKatlewa / CC BY 4.0 (cropped) - 植物性食品成分の
生体調節機能: “Broccoli sprouts” Julie Gibbons / CC BY 2.0 (cropped) - Related lab (食理神経科学): “Man using microscope in laboratory LCCN” Harris & Ewing, photographer / Public domain (cropped)
- Related lab (生物化学): “Arabidopsis thaliana kz08” Krzysztof Ziarnek, Kenraiz / CC BY-SA 4.0 (cropped)
- Related lab (土壌生物化学): “Paddy fields in Dinajpur District 01” Kritzolina / CC BY-SA 4.0 (cropped)
- Related lab (ゲノム情報機能学): “Synechococcus cyanobacteria-cultures” Masur / Public domain (cropped)
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