Although I along with most other people naturally want to eat delicious food and also be healthy, deciding what to buy when shopping in a supermarket or a market is not always clear. This is especially problematic with senior citizens for whom it is said that single-person households will increase in the future in Japan with its super aging society. It is hoped that the elderly can look forward to a healthy long life supported by society and themselves and thus nutritional education for the senior citizen is an important subject. I have focused on the theme “food color, good taste, and health” as worthy of particular attention. There are “three nots for eating” for the senior citizen: “cannot eat”;“do not want to eat”; and “cannot finish a full portion.” The first priority is thus that the food is delicious, to alleviate these problems. Also ingredients in a meal should contribute to improving health. “Color” is important for both aspects. For better understanding of its contributions I here describe the reasons why plants have color, and the implications for human use. We need to emphasize “Color” components in stimulating appetite in the senior citizens and maintaining their health.

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All human beings naturally want be healthy and have a long life. One of the most important aspects is the diet. In particular, Japanese focus on consumption of vegetables when they consider meals conducive to health and a long life. Here, I detail Japanese priorities and misunderstandings about vegetables, and how their color can contribute to the perceptions of what is delicious and beneficial for our bodies. In addition, I concentrate attention on methods of handling vegetables to emphasize the effects of color to their maximum extent.

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Sweetpotatoes have various colors in their flesh such as white, yellow, orange and purple. Since “Ayamurasaki” was released in 1995, attractive new purple-fleshed sweetpotato cultivars, “Murasakimasari”, “Purple Sweet Lord” and “Akemurasaki” have been developed. These recent cultivars are improved in their anthocyanin content or productivity. Orange-fleshed sweetpotatoes are also improved in their productivity, beta-carotene content and eating quality. Some cultivars including “Ayakomachi” and “Tamaakane” have been released. Many related research activities have been enhanced during recent decades in food processing, functionality and shochu distillation. Yellow pigments contained in sweetpotato flesh were investigated and identified as carotenoids. The carotenoid content was closely related to the intensity of flesh color in various yellow-fleshed sweetpotato cultivars. One of the promising yellow fleshed sweetpotato cultivars “Himeayaka” was a favorite due to its impressive yellow color as well as sweet and moist taste.

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Various vegetables and fruits contain high levels of vitamins, minerals, and dietary fiber, therefore, the intake of them is very important for human health. Recently, vegetables and fruits containing functional pigments, such as anthocyanins and carotenoids, have become known as remarkable “phytochemicals” to prevent various diseases. Large amounts of anthocyanins are contained in bilberry, black currant, maquiberry, and purple rice, and possess high antioxidative effects and are known to improve visual function. On the other hand, lutein and zeaxanthin belonging to the carotenoids also were reported to possess antioxidative effects, anti-inflammatory effects, and affect retinal diseases such as prevention of age-related macular degeneration.
We previously investigated the function of anthocyanins (in bilberry, purple rice, and maquiberry extracts) and carotenoids (zeaxanthin, astaxanthin, crocetin, and bixin), and observed protective effects against some retinal injuries. In our studies, bilberry, purple rice, or maquiberry extracts inhibited angiogenesis, retinal ganglion cell degeneration induced by NMDA or endoplasmic reticulum (ER) stress, and ultraviolet- and visible light-induced retinal photoreceptor cell damage. Furthermore, zeaxanthin, astaxanthin, crocetin, or bixin also prevented visible light-induced retinal photoreceptor cell damage, angiogenesis, retinal ischemic damage, and retinal ganglion cell degeneration induced by oxidative stress or ER stress. This review presents previous reports and our studies, and discusses how food containing functional pigments such as anthocyanin and carotenoid are useful for eye health.

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White cypress (Callitris glaucophylla) belonging to Cupressaceae is distributed mainly in New South Wales State of Australia. Extracts of its heartwood are known to have anti-termite and anti-fungal activity. Previously we have found that inhalation or oral intake of cypress essential oil (CEO) exerted anti-obesity influence in mice and rats. Here we investigated which constituents included in CEO might be responsible for anti-obesity effect and how they could works.
CEO obtained by steam distillation from cypress heartwood was divided into acidic and neutral fractions in order to better characterize active constituents. Anti-obese effects in mice were assessed with reference to olfactory stimulation and reduction of body weight, tissue weights of the liver and epididymal adipose tissues. Moreover total cholesterol (TC) and triglyceride (TG) concentrations in the liver and plasma were analyzed quantitatively. As results, guaiol and α-,β-,γ-eudesmol fractions were found to be markedly decreased, along with TG and weights of epididymal adipose tissue.
In order to clarify the mechanisms of CEO on anti-obesity we examined whether olfactory stimulation excites sympathetic nerves innervating the interscapular brown adipose tissue using electrophysiological methods. (-)-Citronellic acid (CA), guaiol, α,β-,γ-eudesmol mixture fraction (GE), guaiol (G) and β-eudesmol fraction (E) were obtained by liquid-liquid partition, preparative HPLC and column chromatography from CEO and suspended in 100 volumes of water for administration to anesthetized rats. Sympathetic nerve activity on brown adipose tissue (BSNA) was significantly elevated with all except CA. These results show that olfactory stimulation with CEO enhances BSNA, with guaiol and β-eudesmol as the most active constituents.
A breeding experiment with mice fed CEO mixed into normal diet was also performed. No feeding disorder was observed throughout the experiment but body weights, and tissue weights of the liver and epididymal adipose were dramatically decreased, as well as TG concentrations in liver and plasma, resulting in anti-obesity effects. This phenomenon would suggest a potential for CEO use as an anti-obesity food flavoring agent in the future.

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In the food industry, sodium hypochlorite (NaOCl) has been used as a reliable disinfectant for more than 100 years. It fulfills many requirements of the ideal disinfectant and furthermore has excellent cleaning actions. In a diluted NaOCl solution, over the pH range of 4 to 10, there is an equilibrium between two forms, undissociated hypochlorous acid (HOCl) and the dissociated hypochlorite ion (OCl^-). It is known that HOCl is the potent microbicidal species, whereas OCl^- has the strong cleaning power. The microbicidal activity of HOCl is attributed to its ability to penetrate the hydrophobic lipid bilayer of the plasma membrane by passive diffusion facilitated by its electrical neutrality. In recent years, therefore, the application of pH-controlled NaOCl solutions has been expanding to strengthen the disinfecting and cleaning actions of NaOCl solution. On the other hand, the frequent use of pH-controlled NaOCl solutions causes deterioration and damage to elastomeric gaskets, resulting in the decrease in sealing ability and physical contamination of food by flaking or fragmenting. For the maintenance of the stability and duration of gasket, it is necessary to clarify the mechanism of deterioration of gaskets exposed to NaOCl solutions. In our recent studies, it was found that the permeation of chlorine into carbon black (CB)-filled ethylene propylene diene terpolymers (EPDMs) depends on the HOCl concentration. At low temperatures, HOCl diffuses into EPDM without changes in surface appearance but with marked decrease in tensile strength. At relatively high temperatures, diffusion of HOCl is accelerated, and morphological changes and fragmentation of EPDM surfaces or edges occur. As a result of actions of OCl^-, CB particles become removed and suspended in NaOCl solution. The behavior of HOCl and OCl^- at EPDM/water interfaces is in line with their disinfecting and cleaning actions. In this article, deterioration of EPDM in pH-controlled NaOCl solutions is discussed with reference to actions of HOCl and OCl^-.

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Recently food safety control systems, especially to manage microbiological risk, have been advanced significantly by introduction of a new integrated concept of risk analysis (risk assessment, risk management, and risk communication). The outcomes of risk assessment allow risk managers to make informed decisions and integration facilitates implementation of science based risk management by food industries and government authorities. Introduction of the “farm to table approach”, and emerging microbiological risk management metrics (namely ALOP, FSO, and PO), together with traditional risk management tools (e.g. GHP, HACCP, Microbiological criteria) also greatly assist food industries and government authorities in establishing and implementing risk based microbiological risk management activities. Once a new risk management option is introduced, its effectiveness should be monitored and reviewed. For this purpose, an enhanced foodborne diseases surveillance system is required. In this paper, recent achievements in this area will be discussed.
ALOP: Appropriate Level of Protection, FSO: Food Safety Objective, PO: Performance Objective

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Quinoa(Chenopodium quinoa Willd.) is the original food crop in the Central Andes area in South America. It is an annual gynomonoecious plant. The plant length is 0.4~3.0 m with an erect stem. Its growth cycle varies from 120 to 200 days. The leaf petiole is long and narrow. The leaf shape is polymorphic within a single plant:lower leaves tend to be rhomboidal, whereas upper leaves tend to be lanceolate. The young leaf is utilized as a vegetable. The grain is a disc-shape, about 2 mm in diameter and 0.5 mm in thickness. The major anatomical parts of the grain are the pericarp, the perisperm and the embryo. After harvesting the grain is often enclosed in the perianth, which is easily removed by rubbing. The pericarp usually contains saponins, which are bitter antinutritional compounds. Therefore, the milled grain with the pericarp removed is used as a food. The embryo of the milled grain wraps around the perisperm like a headband. The proximate composition of the milled grain is similar to that of the whole grain. The milled grain as a foodstuff contains more protein, lipid and minerals than other cereals such as rice, wheat, barley, etc. Further, the ratio of protein, lipid and sugars is excellent in nutritive quality, and the mineral content is 2-5 times that of other cereals. The leaf is also considered a good green-vegetable equal to spinach.

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Satoyama is a secondary forest that is maintained with deciduous broadleaf trees, and is a Japanese traditional forest resources (mainly firewood) use system. In recent years, Satoyama has attracted international attention because it increases biodiversity and helps sustain harmonious human-nature interactions. Satoyama is also important for providing various kinds of foods. Food is our most familiar concern; it will be a good chance to explain the importance of Satoyama. In this paper, we introduce 15 edible or food-related plant species grown in the Satoyama in our Kinjo Gakuin University.
The fruit of mitsuba-akebi (Akebia trifoliata) is very sweet, the rind of the fruits and its sprout tempura are also delicious. Natsuhaze (Vaccinium oldhamii) and shashambo (V. bracteatum ) are Japanese wild blueberry. Gamadzumi (Viburnum dilatatum) and nawashiro-gumi (Elaeagnus pungens) fruits have a sweet-sour taste and are popular as the ingredients of fruit liquor. The fruit of gardenia (Gardenia jasminoides) has been used as a natural pigment for a long time. Acorns of Japanese Castanopsis trees (Castanopsis cuspidata and C. sieboldii) can be eaten raw, and the acorn cookie tastes delicious. Sprouts of Japanese angelica tree (Aralia elata), takanotsume (Evodiopanax innovans) and mousou-chiku bamboo (Phyllostachys pubescens) are known familiarly as wild vegetables in spring. High quality starch is provided from the starchy tuberous root of kudzu (Pueraria lobata), and used for some Japanese sweets. Locust tree (Robinia pseudoacacia) and soyogo (Ilex pedunculosa) are important trees as honey plants. Konara (Quercus serrata) is one of the best trees for the bed logs used in shiitake mushroom cultivation. We hope you will enjoy sustenance from these plants and have enhanced understanding of Satoyama.

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This article is the third and final in the series of publications entitled “How to Study Dietary Culture”. The author proposes two methodologies in order to study the complicated phases of dietary culture. The first method is to identify the phenomenon of dietary culture itself. There are two ways to approach this identification process - 1) to observe change from a historical perspective or 2) to observe any similarities or differences from a geographical perspective across communities over the same time period.
The second methodology is to identify changes in the factors affecting phenomena of dietary culture. This may be driven from within a society (i.e. innovation or a change in values) or driven by external influences such as immigration, international trade and globalization. These changes in drivers must be analyzed according to the three categories of factors affecting dietary culture proposed in the previous paper ²⁾.
The phenomenon of how dairying culture (which was introduced to Japan approximately 100 years ago) blended with existing traditional Japanese dietary culture has been included as an example. Additionally a list of publications, chronologies, names of Japanese researchers and their publications, academic societies and publications, and names of international researchers have been included as a reference for students who wish to study dietary culture.

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