Hokkaido University　Graduate School of Agriculture

About Food Biochemistry

FOOD is considered to possess three main functions.

1. Energy source.
2. Pleasure of life: taste, smell, color, etc…
3. Modulation of physiology related to health.

Currently, lifestyle related diseases that have high relationship with daily food intake, like diabetes mellitus or obesity, is increasing worldwide. And therefore the third function of the foods is collecting attention and studied efficiently. Many of the food materials are frequently said to have some kind of functions. For examples, red wine is said to be good for preventing cardiovascular disease, polyphenols included in cocoa or any other foods are good for health and etc.

However, to prove the function of each food materials, we must scientifically show their function. And in that process, identification of the functional compound included in the material, and how and where it works to improve our health, is a critical point to clarify their benefits.

Food biochemistry is the region that is concerning and working the above kind of things. And our laboratory is efficiently studying to find out the “active compounds” in the food and their functions which will lead us to develop the scientifically promised functional food supplements.