We focus on the action of food components especially useful for prevention lipid oxidation and the improvement of animals and fish metabolisms. In vivo and in vitro studies are being carried out to clarify the active food components which influence on various diseases such as obesity, diabetes, cancer and inflammation. We also try to work out the mechanisms of marine products quality and taste improvement. We are screening for the material from food components and unused food resources that controls some diseases. These results yield to elucidate a new treatment on metabolic syndrome and some diseases and development of functional foods.
