Antioxidants and beyond: New Zealand Foods for Health and Longevity
| Date | October 27, 2011 9:30~11:30 |
|---|---|
| Place | Conference Room 3, University of Shizuoka |
| 1. Antioxidants and beyond: New Zealand Foods for Health and Longevity | |
| Margot Skinner, Ph.D Principal Scientist-Food Innovation, The New Zealand Institute for Plants & Food Research Limited, Auckland, New Zealand | |
| 2. Biological Actions of Fruit Extracts from New Zealand | |
| (1) Hiroyuki Sakakibara (Biochem. & Toxicol., Institute for Environmental Sciences) Can polyphenols from NZ fruits feijoa and tamarillo be absorbed into body? | |
| (2) Ai Okajima (Medical Biochem., School of Pharmaceutical Sciences) Effect of fruit extracts on cell growth | |
| (3) Yuko Taki (Pharmacokinet and Pharmacodyn, Graduate School of Pharmaceutical Sciences) Effect of New Zealand fruit extracts on cytochrome P450 activity | |
| (4) Izumi Kaji (Physiology, Graduate School of Nutritinal & Environmental Sciences) Chemosense for luminal environment in the large intestine | |
Margot Skinner, Ph.D.
Hiroyuki Sakakibara
Ai Okajima
Yuko Taki
Izumi Kaji
