Research
・Structure - activity relationship of food components.
Chemical structures of pigments, antioxidants or inhibitors of enzymes causing some lifestyle-related illnesses are determined by instrumental analysis, and the structure-activity relationships are investigated. Effects of cooking processes on the structures and activities are also examined.

・Usefulness of Antioxidant Unit (AOU), the standard antioxidant capacity index of food.
Based on AOUs of foodstuffs and cooked dishes, the potential whether AOU is practicable as a tool of neutritional epidemiological study and for diet management to contribute to human health or not is investigated.