Functional Food Factors
Description
This book presents a comprehensive overview of functional food science and its growing importance in health research. The field addresses how specific food derived compounds influence biological processes that relate to major lifestyle related diseases such as cancer, cardiovascular disorders, and metabolic syndrome.
The content covers a wide range of themes that include molecular mechanisms, analytical methods, clinical insights, and newly emerging scientific concepts. Topics such as metabolomics, imaging mass spectrometry, non coding RNA pathways, brain-gut interactions, chrononutrition, and the hormesis effect help readers understand how functional food factors work within the body. The book also examines practical applications, disease focused research, and potential side effects of food derived bioactive substances.
Structured into eight parts, the volume offers reflections from senior scientists, detailed thematic chapters, and broad discussions that connect basic research with applied outcomes. It is suitable for academic researchers, industry specialists who develop functional food products, and graduate students who study food functionality.
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Persons
Dr. Akira Murakami is a Professor at the School of Human Science and Environment, University of Hyogo, Japan. He is a researcher specializing in food functionality and the biological activities of phytochemicals. His research focuses on the molecular mechanisms underlying the anti-inflammatory, anti-carcinogenic, and anti-obesity effects of dietary components, with particular emphasis on cellular stress responses and hormesis. He has published approximately 200 peer-reviewed publications in the fields of molecular nutrition, food functions, inflammation, and carcinogenesis, contributing to a deeper understanding of how food-derived compounds modulate disease-related signaling pathways. Dr. Murakami has been actively involved in academic publishing and peer review, serving as an Associate Editor of Molecular Carcinogenesis since 2019 and as a Senior Editor of Bioscience, Biotechnology, and Biochemistry since 2021. Through his research and editorial activities, he is committed to advancing evidence-based functional food science and translational nutritional research.
Dr. Hiroyuki Sakakibara is a Professor at the Graduate School of Agricultural Science, Kobe University, Japan. After getting his Ph.D. in 2002 at Kobe University (Japan), he worked as a Post-doctoral fellow at INRA Centre Clermont-Ferrand (France), and then Post-doctoral fellow at Tokushima University (Japan). Thereafter, he obtained an academic position as an Assistant Professor at the University of Shizuoka (Japan) in 2006. Following this, he moved to the University of Miyazaki as Associate Professor in 2012 and was promoted to Professor in 2016. In 2024, he moved back to Kobe University (Japan). His research is focused on functional food science based on rodent animal models, and cultured cell methods in addition to in vitro techniques, especially, anti-obese, anti-diabetes, and brain function. Recently, he is also interested in the research field of Toxicology and Food Processing.
Dr. Kyuichi Kawabata is an Associate Professor in the Faculty of Clinical Nutrition and Dietetics at Konan Women's University, Japan. With over 20 years of expertise in functional food science, his research focuses on the molecular mechanisms of phytochemicals and their impact on human health. Recently, his work has centered on the functional interactions between polyphenols and gut microbiota. He is particularly interested in the physiological regulation of intestinal bacteria by polyphenols and has demonstrated that certain polyphenols can enhance the anti-inflammatory activities of Bifidobacterium. Through these studies, he is committed to establishing the foundation of precision nutrition based on phytochemical functions. Dr. Kawabata has authored a variety of peer-reviewed articles in prestigious journals, such as Food & Function. Beyond his research, he serves as an editorial board member for Bioscience, Biotechnology, and Biochemistry and a board director for the Japanese Society for Food Factors.
Dr. Noriyuki Miyoshi is a Professor at the University of Shizuoka, Japan, specializing in food functionality, molecular nutrition, and analytical biochemistry. He received his Ph.D. from Nagoya University in 2004 and has conducted postdoctoral research at the National Institutes of Health (NIH), USA, as well as at the University of Tokyo. His research focuses on elucidating the molecular mechanisms by which food-derived compounds modulate metabolic disorders, chronic kidney disease, and other lifestyle-related diseases, with particular emphasis on gut microbiota-derived metabolites and enzyme-targeted interventions. He employs interdisciplinary approaches integrating enzymology, mass spectrometry-based metabolomics, and molecular biology. Dr. Miyoshi has published extensively in the fields of functional food science and molecular nutrition and has been actively involved in academic societies, including serving as a board member of the Japan Society for Food Factors. Through his research, he aims to advance mechanism-based functional food development and translational nutritional science.
Content
Chapter 1. Future Perspectives in Functional Food Science.- Chapter 2. Green Tea and Black Soybean as the Functional Food Materials on My Research.- Chapter 3. Nonspecific Molecular Interactions of Tea Polylphenols with Phospholipid Surfaces Trigger Biologicgal Functions Brought by Black Teas.- Chapter 4. The Significance of Antioxidant Biomarkers in Functional Food Factor Research.- Chapter 5. What We Learned from Studies on the Metabolism of Sesamin and Vitamin D.- Chapter 6. Four Decades of Research with Flavonoids.- Chapter 7. Lipid Peroxidation: From Oxidative Rancidity to Ferroptosis.- Chapter 8. The Path from Physician to Nutrition Researcher.- Chapter 9. Polyphenol Intake and Its Role in the Prevention of Cardiovascular Disease.- Chapter 10. Dietary Polyphenols and Public Health: A Review of Epidemiological Evidence and Future Directions.- Chapter 11. Proteomics to Elucidate the Beneficial Effects of Functional Food Factors on Human Health.- Chapter 12. Metabolic Profiling Analysis for Understanding the Functionality of Food Factors.- Chapter 13. Recent Advances in Imaging Mass Spectrometry.- Chapter 14. Precise Analysis for Discovering Unique Molecular Species of Polyphenols, Particularly g-Oryzanol, Using Mass Spectrometry.- Chapter 15. Machine Learning-Based Prediction of Multiple Food Functionalities Using Protein Expression Profiles.- Chapter 16. Manuka Honey Phytochemicals.- Chapter 17. Cacao Polyphenols.- Chapter 18. Apple Polyphenols.- Chapter 19. Food Functionality of Carotenoids: Focusing on Biodistribution and Metabolic Conversion.- Chapter 20. Health Benefits of the Edible Brown Seaweed Carotenoid, Fucoxanthin.- Chapter 21. Terpenoids and Health: Functional Roles and Dietary Potential.- Chapter 22. Dietary Isothiocyanates and Their Health-Promoting Potential.- Chapter 23. Sulfur-Containing Compounds from Garlic Regulate Biological Processes via Thiol Oxidation of Target Proteins.- Chapter 24. Taurine: A Food-Derived Compound Alleviates Diet-Induced Lipid Metabolism Disorder.- Chapter 25. Vitamin B6 and Inflammation.- Chapter 26. Vitamin E Deficiency and Anxiety-Like Behavior.- Chapter 27. Vitamin A.- Chapter 28. Vitamin D.- Chapter 29. PQQ (Pyrroloquinoline quinone).- Chapter 30. Nutrition and Physiology of Zinc.- Chapter 31. Novel Health-Promoting Fatty Acids Produced from Dietary Fatty Acids by Intestinal Bacteria.- Chapter 32. Collagen peptide.- Chapter 33. Dietary Fiber as a Functional Food Component.- Chapter 34. Bioavailability and Metabolism of Quercetin and Its Derivatives.- Chapter 35. Intestinal Glucose Transporters and Their Regulation by Phytochemicals.- Chapter 36. Flavonoids in Breast Milk.- Chapter 37. Extracellular Vesicles as Novel Mediators of the Bioactivities of Phytochemicals.- Chapter 38. Enzyme-Assisted Synthesis and Potential Role of Polyphenol Metabolites.- Chapter 39. Advances in and Significance of Cancer Prevention by Functional Food Factors.- Chapter 40. Inflammation and Nutrients/Non-Nutrients Deficiency.- Chapter 41. Preventive Strategies for Inflammatory Bowel Disease.- Chapter 42. Metabolic Syndrome 1: Postprandial Hyperlipidemia as a Risk Factor for Developing Cardiovascular Disease.- Chapter 43. Metabolic Syndrome Various Food Ingredients and Biological Metabolites Contribute to Obesity Prevention.- Chapter 44. The Combination of Food Factors and Exercise Induces Beige Adipocyte Formation: Possible Amplification of Preventive Effects Against Obesity.- Chapter 45. Metabolic Syndrome, Cardiovascular and Thrombotic Diseases, and Food Functions: Functionality of Garlic Derived Sulfur Compound against Metabolic Syndrome.- Chapter 46. Dietary and Nutritional Strategies for the Prevention and Management of Metabolic Dysfunction-Associated Steatotic Liver Disease.- Chapter 47. Arterial Disease and Nutritional Research.- Chapter 48. Cholesterol Efflux and Reverse Cholesterol Transport.- Chapter 49. Allergy.- Chapter 50. Functional Food Factors in the Prevention of Neurodegenerative Diseases: Mechanisms and Therapeutic Potential.- Chapter 51. Preventing Muscle Atrophy by polyphenols.- Chapter 52. Osteoporosis: Prevention with Phytochemicals.- Chapter 53. Uremic Toxins and Their Inhibitors.- Chapter 54. Brain-Gut Interactions; Sensory Nutrition and Polyphenols.- Chapter 55. The Microbiota-Gut-Brain Axis: From Early Life to Aging and Mental Health.- Chapter 56. Effects of Dietary Components on Endogenous Rhythms Regulated by the Biological Clock.- Chapter 57. Chrononutrition: Regulation of circadian clock and biological function by dietary factors.- Chapter 58. Effective Timing for Polyphenol Intake.- Chapter 59. MicroRNAs and Extracellular Vesicles.- Chapter 60. Role of microRNAs in the Crosstalk between the Gut Microbiota and the Intestinal Immune System.- Chapter 61. Health Promoting Effect of Plant Exosomes and micorRNAs.- Chapter 62. Functional Interactions between Polyphenols and Gut Microbiota.- Chapter 63. Biological Functions of Food-Derived Compounds through the Regulation of Membrane Receptors.- Chapter 64. Autophagy Research in Food Functional Science.- Chapter 65. Senolytic and Senomorphic Compounds Derived from Food.- Chapter 66. Diverse Involvements of Hormesis in the Bioactivities of Phytochemicals.- Chapter 67. Potential Adverse Effects of Phytochemicals.- Chapter 68. Dietary Polyphenols as Cytochrome P450 Inhibitors: Mechanisms, Structure-Activity Relationships, and Pharmacological Implications.