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Home 》Publications 》「イルシー」
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イルシー
「イルシー」No. 108 CONTENTS
< Special Issue>
CONTENTS
Creativity of Functional Foods
SHUICHI KAMINOGAWA
SYOUJI FUKUSHIMA
・ILSI Japan Chronicle
・Proceedings of Events for the 30th Anniversary Year
The University of Tokyo, ILSI Japan Endowed Chair of Functional Food Science and Nutrigenomics (Nutrition and Anti-aging - Genomic Validation)
 Opening Remarks   
Nutrition and Anti-Aging -Science Investigation by Genomics

KEIKO ABE



 Anti-Aging and Functional Food Factors   
Biochemical Investigation and Gene Expression Analysis of
   the Immunostimulatory Functions of an Edible Salacia
   Extract in Rat Small Intestine        
Expression Change of the Insulin Signaling Pathway Related
   Genes in Liver of Type 2 Diabetic GK Rats by
   Administration of Persimmon Peel Extract   
Administration of Tomato Modifies Hepatic Glucose and Lipid
   Metabolism in Mice      
Stress Regulation by Inhalation of (R)-(-)-Linalool as Seen
   from Gene
Expression Analysis




YURIKO ODA


RYOICHI IZUCHI

KOICHI AIZAWA


AKIO NAKAMURA

 Recommended Mineral Intake, Genomics and the Current Evidence
  Hepatic Gene Expression Analyses for Assessment of a
   Reference Iron Intake

ASUKA KAMEI
 Anti-Aging, Worldwide Research Trends
Chinese Strategy on Anti-aging Research Trends        
Metabolism and Anti-aging by Caloric Restriction

ZHENGWEI FU
ROZALYN M. ANDERSON
ILSI Japan Research Committee Topics
【Carbohydrates Task Force】  
 
 

Purpose of Creating the New Index,"Glycemic Release Rate"
In vitro Measurement of Glycemic Response of Foods and
   Meals Based on Glucose Releasing Rate (GR)
Carbohydrates Task Force toward Practical Application of
   the GR Method
SHUICHI KIMURA

HIDESHI KUMAI

YUKIKO NAKANISHI

【Food Functionalities Research Comittee】

 
Evaluation Method of the Effect of Nutrition and Food
   Composition on Brain Function -Utility of Behavioral
   and Pharmacological Technique-
HIROSHI TAKEDA/
MINORU TSUJI
【Biotechnology Research Committee】
Progress towards the Use of Monsanto's Healthy Omega-3
   Fatty Acid Producing Genetically Modified Soy as a Food

RICHARD S. WILKES
【Food Safety Research Committee】  
  Threshold of Toxicological Concern (TTC) Concept and
   Safety Assessment of Food Additives
What Is the MOE Approach?  -New Risk Assessment Tool
   for Genotoxic Carcinogen in Food

YOICHI KONISHI

KENKICHI FUJII
【Center for Health Promotion, CHP】  
  ILSI Japan CHP Activities to Benefit Scociety
TAKASHI TOGAMI
・Flash Report
 Brief Report on the 6th Internatinal Conference
    "Nutrition and Aging" <Advanced Aging and Wellness
     -From Food Supply to Dietary Habits>



TETSUO KANEKO
From ILSI Japan
Ⅰ.Member Changes
Ⅱ.Record of ILSI Japan Activities
Ⅲ.ILSI Calendar
Ⅳ.ILSI Japan's New Publications
Ⅴ.ILSI Japan Publications

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