Laboratory of Food Chemistry, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
We are studying food science and biodynamics to
- characterize physiological and pathophysiological roles of covalently-modified proteins generated during non-enzymatic chemical reaction, such as lipid peroxidation and glycation.
- establish an authentic role of dietary antioxidants.
- explore dietary factors regulating immune and inflammatory responses.
- establish intestinal epithelial cell culture system to investigate food factors modifying intestinal functions.
Refer to Publications.
|Faculties||Koji Uchida (Prof.)||a-uchida[at]g.ecc.u-tokyo.ac.jp|
|Keiko Taguchi (Assoc. Prof.)||keikotaguchi[at]g.ecc.u-tokyo.ac.jp|
|Yuki Hondoh (Academic Assistant)|
|PhD Candidates||Miki Fuwa||D3|
|Graduate Students||Mao Okamoto||M2|
|Chiharu Hatakeyama||M2||Kaito Kawajiri||M1|
|Undergraduate Student||Yukinobu Oda||B4|
Koji Uchida (Prof.)
Department of Applied Biological Chemistry,
Graduate School of Agricultural and Life Sciences,
The University of Tokyo
1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan
Refer to the website of our department.
See the website of Univ. Tokyo.