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The potential analysis of flavoring agents as novel functional foods

Due to the increase in average life expectancy in Japan, there is a gap of about 10 years between the healthy life expectancy and the age at which people can live an independent life. During this period, support and nursing care are required, so extending healthy life expectancy is an issue. Against this background, as a measure to extend healthy life expectancy, attention has been focused on preventing disease and maintaining health. In this respect, there are high expectations for functional health foods that can be consumed on a daily basis. However, the number of functional ingredients used in these foods is still limited. Therefore, in order to deal with various body problems in the future, it will be necessary to have a wide variety of ingredients available. Then, from among a wide variety of ingredients, it is necessary to select useful ingredients for the development of functional health foods, and to clarify the mechanisms of action of these ingredients. At the same time, it is necessary to ensure the usefulness of the functional ingredients and their safety through ADMET analysis, including pharmacokinetic analysis. To achieve these goals, interdisciplinary research that goes beyond the scope of pharmaceutical science is important. At this symposium, we would like to have lectures from faculty members from the Faculty of Agriculture and Faculty of Pharmaceutical Sciences who are involved in the development of next-generation health and functional foods, and discuss the future direction of research and development.

Next-generation health functional food research pioneered through collaboration between pharmaceutical science and agricultural science

The 144th Annual Meeting of the Pharmaceutical Society of Japan (Yokohama)

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[S02-1]The potential analysis of flavoring agents as novel functional foods

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