Graduate School of Global Food Resources Hokkaido University

Production


Production

Seiji TAKEDA

Research
Fields
Health Functional Foods
Subjects
in charge

Production in Global Food Resources
Food and Health
Wandervogel Research Internship in Global Food Resources V
Seminar in Global Food Resources I
Seminar in Global Food Resources II
Dissertation Research in Global Food Resources I

Selected research publications

1. Elastic modulus of LDL as potential indicator of LDL oxidation

2. Identification of molecular species of oxidized triglyceride in plasma and its distribution in lipoproteins

3. Plasma capric acid concentrations in healthy subjects determined by high-performance liquid chromatography

4. Anti-apoptotic effects of novel phenolic antioxidant isolated from the Pacific oyster (Crassostrea gigas) on cultured human hepatocytes under oxidative stress

5. Identification of molecular species of cholesterylester hydroperoxides in very low-density and intermediate-density lipoproteins

6. Evaluation of antioxidant activity of natural and synthetic compounds against LDL oxidation using CNT electrode

7. Measurement of single low-density lipoprotein particles by atomic force microscopy

8. Evaluation of Oxidized-Low-Density Lipoproteins
Using Kelvin Force Microscopy

9. Immunological detection of large oxidized lipoproteins in hypertriglyceridemic serum

10. Quantification of urinary 18-hydroxycortisol using LC-MS/MS

Message
for examinees
How many meals will we have in the rest of our lives? At the Graduate School of Global Food Resources, you could use various perspectives to study food, which is an essential part of our daily life.