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, braingut 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.
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. Mnuka 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
MicrobiotaGutBrain 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, StructureActivity Relationships, and
Pharmacological Implications.
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 Womens 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 microbiotaderived metabolites and enzyme-targeted interventions. He employs interdisciplinary approaches integrating enzymology, mass spectrometrybased 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.
