Development of Analytical Methods for Food and Biological Constituents to Evaluate their Nutritional and Physiological Functions

(Young Investigator Award of the 2008’s JSNFS)

Abstract

Despite an increasing number of nutritional studies on food constituents, there has been some difficulty in assessing their bioavailability in human studies. In many cases, biological evaluation has been limited by a lack of proper analytical methods. In this paper, analytical techniques for glycated lipids (newly suggested to be pathogenetic agents) and food components (e.g., tea catechins), for which micro-analysis has been shown to be difficult, were introduced, and their application to nutritional studies was discussed.