since 1922

UTSUNOMIYA UNIVERSITY

Faculty of Agriculture

Department of Bioproductive Science

Division of Applied Biochemistry

Food Chemistry

Our laboratory deals with foodstuffs of plant origin. Our research interests are focused on non-nutritional but physiologically active food factors such as isothiocyanates in Crucifers and disulfides in Allium vegetables. Also, we have interests in foodborne scavengers of radicals and/or reactive oxigen species.