13th International Conference of FFC - First International Symposium of ASFFBC:

Functional and Medical Foods with Bioactive Compounds:
Science and Practical Application

May 11-12, 2013, Kyoto Prefectural University of Medicine, Kyoto, Japan

Conference Report

An international scientific conference, “13^th International Conference of FFC - First International Symposium of ASFFBC: Functional and Medical Foods with Bioactive Compounds: Science and Practical Application", was held May 11-12th, 2013 in Kyoto Japan. This annual conference was organized by Kyoto Prefectural University, the Academic Society for Functional Foods and Bioactive Compounds and the Functional Food Center, and hosted at Kyoto Prefectural University (Kyoto, Japan).

The conference brought together experts in medicine, biology and the food industry to discuss the contribution of functional/medical foods and bioactive compounds in the prevention and management of chronic diseases. The best experts in the field of functional foods from all over the world gathered to discuss the power bioactive compounds within functional foods and their potential benefit to patients and consumers alike. Research was presented as results of pre-clinical studies of bioactive compounds, clinical results of clinical studies and the research and development of new functional food products.

The 13^th International Conference covered four sessions as well as three symposiums. The researchers, scientists, and medical professionals who made oral presentations covered session topics involving functional and medical food ingredients and their potential benefits in public health and the management of chronic diseases, such as obesity, diabetes, CVD, and cancer. They also discussed current research and development of functional and medical food products. The three symposiums covered topics examining carotenoids and flavonoids as a source of functional and medical foods, as well as protein quality control systems and food factors.

We would like to make special note and mention a few of the many interesting, informative and well-communicated presentations that took place at the 13^th International Conference this year.

The conference opened with a congratulatory speech made by Dr. Hoyoku Nishino of Kyoto Prefectural University and Dr. Danik Martirosyan, president of Functional Food Center of Dallas, Texas, USA.

Dr. Danik M. Martirosyan, the Founder of Functional Food Center Inc., conducted a presentation entitled “Steps for Bringing Functional Foods to Market”. This presentation reviewed the 7 steps suggested by IFT (Institute of Food Technologists) to the FDA (Food and Drug Administration), as well as the obstacles involved in bringing a functional food to the market. Dr. Martirosyan also discussed the current functional food projects, involving Amaranth Oil and Rose Hip, which are currently being conducted at Functional Food Center jointly with UT Southwestern Medical Center in Dallas, Texas, USA.

Dr. Hoyoku Nishino presented a lecture entitled “Prevention of lifestyle related diseases by food factors”. This presentation covered various food factors, such as carotenoids, flavonoids, lactoferrin, and myo-Inositol, their health promotion and potential ability to prevent lifestyle-related diseases. In conclusion to Dr. Nishino’s discoveries, he found that development of functional foods seems to be possible by combinational use of active food factors.

Dr. Thomai Panagiotou, Chief Technology Officer at Microfluidics International Corporation in Newton, Massachusetts, United States, presented “Producing micron- and nano- size formulations for functional foods applications”. This investigation discussed the development methodologies in terms of both platform technologies and respective operational maps, for production of functional food formulations, with particle sizes in the micron-and nano-scale range. Dr. Panagiotou's results demonstrated that stable nano-emulsions of fish oil and suspensions of submicron curcumin crystals can be produced using “top down” and “bottom up” methods. The properties of the formulation in terms of particle size and stability strongly depend on the processing parameters used in terms of energy input and temperature history. Also, the energy requirements of the “bottom up” methods may be substantially lower than those of “top down” methods.

Dr. Hiroyuki Matsumoto, professor at the University of Oklahoma Health Science Center in Oklahoma City, Oklahoma, United States, presented “Nutritional proteomics for the study of the role of omega-3 polyunsaturated fatty acids in health and disease”. The purpose behind this study was to understand the molecular mechanisms underlying the health beneficial effects of omega-3 polyunsaturated fatty acids (PUFAs) through the application of mass spectrometry-based proteomics. Dr. Matsumoto and his team of researchers were able to successfully identify several classes of up regulation and down-regulation that appear to underlie metabolic disturbances caused by high-fat diet-fed mouse liver and suppression of these protein changes in the omega-3 PUFAs diet

Dr. Shiming Li, professor at Rutgers University in New Jersey, USA and Michiko Suzawa, director of Miyauchi Citrus Research Center, Ltd. in Japan, conducted a presentation entitled “Inhibitory effect of a formulated extract from multiple citrus peels on inflammation, tumor genesis and tumor growth in mice”. The purpose of their investigation was to explore the biological activities of polymethoxyflavones in citrus peels. Their findings suggested that Formulated CPE suppressed the inflammation in vitro and in vivo, and may exert chemo-preventive activity through the inhibition of inflammation, oxidative stress and TPA-mediated promotion of DMBA-induced skin cancer in mouse model. Formulated CPE is a novel functional natural product capable of preventing inflammation-associated tumor genesis.

Dr. Eric Marchioni, professor at the University of Strasbourg in Illkirch, France, presented his investigation regarding chromatographic online detection of bioactives in foods. Dr. Marchioni and his researcher wished to implement a chromatographic method able to separate the molecular content of a bioactive fraction of a food. Their study demonstrated that it is possible to screen at the molecular level, the bioactivity of numerous natural samples and to point out the richness of the local biodiversity in terms of natural resource of functional food ingredients usable for their potential benefits in consumer health, wellbeing and well-aging.

Paolo Pontoniere, Vice President of Creagri Inc. in Hayward, California, USA, presented his research on the neuroprotective effect of Hidrox, which is a patented Hydroxytyrosol rich formulation derived from the vegetation water of organic olives. Paolo Pantoniere and his team of researcher’s investigation confirmed a potential role for Hidrox® in the management of broad ranging neuroinflammatory manifestations, as well as of neurodegenerative processes, such as Parkinson’s, Alzheimer’s disease, and Multiple Sclerosis. Hidrox®’s ability to attenuate chemotherapeutic toxicity was also verified, confirming that Hidrox®, a product derived from hydrolyzed organic olive milling water, can be considered an effective ingredient for the development of therapeutic strategies that prevent neurotoxicity linked to inflammation without compromising its neuroprotective role.

Dr. Elizabeth Johnson, professor at the Carotenoids and Health Laboratory at Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston, Massachusetts, USA, and chair of session number one (Functional and Medical Food Ingredients: Sources and Potential Benefits in Public Health), studied the relationship between lutein and docosahexaenoic acid status and age-related cognitive function. Her study’s results indicated an association of lutein or DHA with cognition, that their association are dependent on each other. However, their effect was less than expected, if the two were added together. In conclusion, mechanistic studies on lutein and DHA in the brain are needed to further characterize the relationship between these two nutrients.

Dr. Francesco Saverio Mennini, professor at the University of Rome in Italy, conducted a presentation entitled “Cost-effectiveness analysis for the treatment of chronic kidney disease with low-protein diet”. The objective in his study was to estimate the cost-effectiveness of a low protein diet treatment compared with no dietary treatment in patients with CKD 4-5 after 2, 3, 5 and 10 years. Dr. Mennini’s results showed that the treatment of a low-protein diet is more effective in terms of QALYs: the difference is always in favor of dietary treatment from a 0.08 after the first two years, 0.15 after three years, 0.34 after five years and up to a differential of 0.95 year after the first 10 years of treatment. That being said, the dietary treatment is always dominant in all the intervals considered. The dominance is due to the fact that the treatment is more effective in terms of QALYs and at the same time is less expensive.

Dr. Eiji Yamashita, affiliated with AstaReal Co. Ltd, in Tokyo, Japan, and chair of session number one (Functional and Medical Food Ingredients: Sources and Potential Benefits in Public Health), conducted research regarding Astaxanthin as a medical food. Dr. Yamashita wanted to understand the progress of practical application of Astaxanthin, and the history of industrial application of natural Astaxanthin. His study concluded that a practical application of Astaxanthin from Haematococcus will expand into medical institution worldwide not only into the consumer space. We may call Astaxanthin a medical food at the moment.

Dr. Christophe Lefevre, professor at Deakin University’s School of Medicine in Waurn Ponds,VIC, Australia, made a presentation entitled “Comparative analysis of milk miRNA to identify novel functionalities in milk”. His study compared the miRNA composition of milk and its change during the course of lactation in a full range of mammals, in order to identify temporally conserved or specific milk miRNA secretion patterns, possibly associated with common or adapted temporal functionalities of milk miRNA. His results demonstrated how comparative milk miRNAs profiling can assist the functional analysis of milk miRNA in lactation. They also suggest novel uses of milk miRNAs as informative markers of lactation status and maternal physiology, as well as information carrying signals facilitating the timely delivery of maternal development signals to the young.

Dr. Ahmed F El Fouhil, professor at the College of Medicine at King Saud University in Saudi Arabia conducted a study and presentation entitled “An extract from date seeds stimulates endogenous insulin secretion in type 1 diabetic rats”. This study investigated the mechanism by which date seed extract exerts its hypoglycemic effect by estimation of C-peptide levels in serum of type 1 diabetic rats treated with date seed extract. Dr. Fouhil found that biochemical results suggested an increase in endogenous insulin secretion in case of type 1 diabetic rats treated with seed extract which might be the cause of its hypoglycemic effect.

We successfully gathered medical doctors, scientists, clinical nutritionists, herbal professionals, and food industry representatives. Among attendees were researchers, students, dietitians, nutritionists and many others.

An abstract book was composed by 151 groups of authors from the following countries: Japan, Germany, Australia, France, Denmark, UK, USA, China, Hong Kong, Hungaria, India, Indonesia, Iran, Italy, Izmir, Japan, Kenya, Kuwait, Malaysia, Pakistan, Peru, Poland, Republic of Korea, Russia, Saudi Arabia, South Africa, Sri Lanka, Taiwan, Thailand, Turkey, UAE, UK, USA and more.

The book Functional Foods for Chronic Diseases Volume 13, including presentations from the 13th international conference, is now published and available for purchase.

Danik M. Martirosyan, PhD, UTSW Medical Center; Founder, Academic Society of Functional Foods and Bioactive Compounds; President, Functional Food Center, Dallas, TX, USA
Hoyoku Nishino, MD, PhD, Kyoto Prefectural University of Medicine, President, International Union of Wellness Science, President, Beautiful Life Science Society, Kyoto, Japan
Toshikazu Yoshikawa, MD, PhD, President of Kyoto Prefectural University of Medicine, Kyoto, Japan

Conference Program

May 11, 2013

9:00~9:20   Registration for the Conference

9:20~9:30   Conference Opening

Co-chairman: Toshikazu Yoshikawa, MD, PhD, President of Kyoto Prefectural University of Medicine, Kyoto, Japan

Co-chairman: Hoyoku Nishino, MD, PhD, Kyoto Prefectural University of Medicine, President, International Union of Wellness Science, President, Beautiful Life Science Society, Kyoto, Japan 

Co-chairman: Danik M. Martirosyan, PhD, UTSW Medical Center; Founder, Academic Society of Functional Foods and Bioactive Compounds; President, Functional Food Center, Dallas, TX, USA

9:30~9:50     Keynote Lecture: Hoyoku Nishino, MD, PhD, Professor, Prevention of lifestyle-related diseases by food factors (Chair: Danik M. Martirosyan, PhD)

9:50~10:10   Special Lecture 1: Danik M. Martirosyan, PhD, UT Southwestern Medical Center, President of Functional Food Center, USA. Steps for Bringing Functional Foods to Market (Chair: Dr. Hoyoku Nishino)

10:10~12:10 Oral Presentations (1):

Session 1

Functional and Medical Food Ingredients: Sources and Potential Benefits in Public Health (Chair: Dr. Elizabeth Johnson and Dr. Eiji Yamashita)

10:10-10:30 Hiroyuki Matsumoto, PhD, Professor, Department of Biochemistry and Molecular Biology, University of Oklahoma Health Sciences Center, Oklahoma City, OK, USA. Nutritional proteomics for the study of the role of omega-3 polyunsaturated fatty acids in health and disease

10:30-10:50 Eric Marchioni, PhD, Professor, Equipe de Chimie Analytique des Molécules Bioactives, Université de Strasbourg, Illkirch, France. Chromatographic online detection of bioactives in foods

10:50-11:05 Hassan K. Obied, PhD, School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia. Biography of biophenols: Today and tomorrow

11:05-11:20 Paolo Pontoniere, GM and Victor Moreno, PhD, Creagri Inc. Hayward, CA, USA. Neuroprotective effect of Hidrox, a patented Hydroxytyrosol rich formulation derived from the vegetation water of organic olives

11:20-11:40 Xu-Feng Huang, MD, PhD, Professor, Executive Director, Illawarra Health and Medical Research Institute, University of Wollongong, Wollongong, Australia. Triterpene as an effective bioactive compound for obesity and type 2 diabetes: Central leptin sensitivity

11:40-11:55 Vittorio Calabrese, PhD, Clinical Biochemistry, Faculty of Medicine, University of Catania, Italy. Redox regulation of cellular stress response in aging and neurodegenerative disorders: role of hormesis and vitagenes

11:55-12:20 Yoko Uchiyama-Tanaka, MD, PhD, Yoko Clinic, Takami, Yahatahigashiku, Kitakyushu, Fukuoka, Japan. The influence of different probiotics on individual intestinal microbiota

12:10~13:00  Lunch

13:00~15:00 Oral Presentations (2):

Session 2

Functional Food Ingredients and Chronic Diseases (Chair: Dr. Vittorio Calabrese and Dr. Yoshinori Marunaka)

13:00-13:15 Ahmed F El Fouhil, MD, PhD, Professor, College of Medicine, King Saud University, Saudi Arabia. An extract from date seeds stimulates endogenous insulin secretion in Type 1 diabetic rats

13:15-13:30 Jing-Xin Ma, Md, PhD, Liaoning Laboratory of Cancer Genetics & Epigenetics, Dalian Medical University, China. Inhibition of SIRT1 transcription in Resveratrol-differentiated medulloblastoma cells

13:30-13:45 Karl Kingsley, PhD, UNLV School of Dental Medicine, Las Vegas, USA. Interactive effects of 1,25-dihydroxyvitamin D3 and soy protein extract on oral cancer growth: elucidation of functional food relationships 

13:45-14:00 Shiming Li, PhD, Professor, Rutgers University, New Jersey, USA; and Michiko Suzawa, Director,  Miyauchi Citrus Research Center, Ltd., Japan. Health promoting use and composition of medicinal citrus product

Session 3A

Functional and Medical Foods in the Management of Chronic Diseases: Cancer, Obesity, Diabetes, CVD, and other Chronic Diseases (Chair: Dr. Hoyoku Nishino)

14:00-14:15 Nina Mikirova, PhD, Director of Research, Riordan Clinic, Wichita, KS, USA. Effect of high-dose intravenous vitamin C on inflammation in cancer patients

14:15-14:30 Ih-Jen Su, PhD, Director, National Institute of Infectious Diseases and Vaccinology, National Health Research Institutes, Taiwan. Chemoprevention of hepatocellular carcinoma in HBV transgenic mice using natural product extracts with PPARg activity

14:30-14:45 Satoru Morishita, Research and Development Headquarters, Lion Corporation, Odawara, Kanagawa, Japan. Bovine lactoferrin attenuates the FFA-induced lipotoxity on the vitro non-alcoholic fatty liver disease model

14:45-15:00 Shoichiro Ikuyama, MD, PhD, Department of Metabolism, Hematology and Rheumatic Diseases, Kyushu University Beppu Hospital, Beppu, Japan. Molecular mechanisms of intracellular lipid accumulation and suppressive effect of Pycnogenol in liver cells

15:00~15:10 Break

15:10~15:30  Special Lecture 2, Yong Sang Song, MD, PhD, Professor, Department of Obstetrics and Gynecology, Seoul National University College of Medicine, Seoul, Republic of Korea. Clinical implications of metabolic remodeling in ovarian cancer: potential for new therapeutic strategies

15:30~16:30 Symposium 1: Carotenoids as a source of functional and medical food (Chair: Dr. Michiaki Murakoshi)

15:30-15:50 Eiji Yamashita, PhD, Medical Nutrition, AstaReal Co., Ltd., Tokyo, Japan. Astaxanthin as a medical food  

15:50-16:10 Masamichi Yano, PhD, Coordinator, The Council for Advancement of Fruit Tree Science, Okitunakacho, Shimizu, Shizuoka, Japan. Recent progress of β-cryptoxanthin research in Japan

16:10-16:30 Michiaki Murakoshi, PhD, Director, Life Science Research Laboratories, Lion Corporation, Odawara, Kanagawa, Japan. Effects of palm fruit carotene on UV-induced skin lipid peroxidation

16:30~17:30 Symposium 2: Flavonoids as a source of functional and medical food (Chair: Dr. Junji Terao)

16:30-16:50 Junji Terao, PhD, Professor, Department of Food Science, Graduate School of Nutrition and Bioscience, the University of Tokushima, Kuramoto-Cho, Tokushima, Japan. Flavoniods for disuse muscle atrophy

16:50-17:10 Kazunori Ogawa, PhD, Director, Grape and Persimmon Research Division, Institute of Fruit Tree Science, National Agriculture and Food Research Organization, Hisoshima, Japan. Evaluation of Nobiletin content in citrus hybrid progenies

17:10-17:30 Yoshinori Marunaka, MD, PhD, Professor and Chairman, Department of Molecular Cell Physiology, Director, Center for Medical Education and Research, Kyoto Prefectural University of Medicine, Kyoto, Japan. Action of Quercetin on cell function via regulation of chloride ion transport

17:30~19:00   Poster Presentations

19:00 Move to the Banquet Place

19:30~20:00   Registration for Banquet

20:00~22:00  Banquet (Banquet Room, Hotel Granvia Kyoto) and Organizing Committee Member's Meeting

May 12, 2013

9:00~11:00 Oral Presentations (3):

Session 3B

Functional and Medical Foods in the Management of Chronic Diseases: Cancer, Obesity, Diabetes, CVD, and other Chronic Diseases (Chair: Dr. Hoyoku Nishino)

9:00-9:20 Elizabeth J. Johnson, PhD, Professor, Carotenoids and Health Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA. The Relationship between Lutein and Docosahexaenoic Acid Status and Age-Related Cognitive Function

9:20-9:35 Xiao-Hong Shu, PhD, Professor, Liaoning Laboratory of Cancer Genetics and Epigenetics and Department of Cell Biology, Dalian Medical University, Dalian, China. Trans-resveratrol inhibits glioblastoma cell growth without affecting normal brain cells

9:35-9:50 Francesco Saverio Mennini, PhD, Professor, Center for Health Economics and Management, University of Rome “Tor Vergata”, Italy. Cost-effectiveness analysis for the treatment of cronic kidney disease with low protein diet

Session 4.

Research and Development of Functional and Medical Food Products (Chair: Dr. Danik M. Martirosyan)

9:50-10:10 Thomai Panagiotou, PhD, Chief Technology Officer, Microfluidics International Corporation, Newton, USA. Producing micron- and nano- size formulations for functional foods applications

10:10-10:35 Tetsuya Okuyama PhD, and Mikio Nishizawa, PhD, MD, Professor, Department of Biomedical Sciences, College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga, Japan. Active hexose correlated compound extends lifespan and increases thermotolerance of nematodes

10:35-10:50 Christophe Lefevre PhD, School of Medicine, Deakin University, Waurn Ponds,VIC, Australia. Comparative analysis of milk miRNA to identify novel functionalities in milk

10:50-11:05 Kazuyuki Sugahara, PhD, Professor, Faculty of Advanced Life Science, Hokkaido University, Sapporo, Japan. Mass preparation of oligosaccharides with intestinal absorption capacity by hydrolysis of chondroitin sulfate polysaccharides with subcritical water microreaction System

11:05~11:10 Break

11:10-11:30 Special lecture 3. Young-Joon Surh, PhD, Professor, Tumor Microenvironment Global Core Research Center, College of Pharmacy, Seoul National University, Seoul, South Korea. Cancer chemopreventive effects of some edible phytochemicals: Highlight of research

11:30~12:30 Symposium 3: Protein Quality Control Systems and Food Factors (Chair: Dr. Akira Murakami)

11:30-11:50 Akira Murakami, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan. Activation of protein quality control systems by food phytochemicals: Chemical training hypothesis

11:50-12:10 Yoshichika Kawai, PhD, Associate Professor, Nagoya University, Furo-cho, Chikusa-ku Nagoya Aichi, Japan. Flavonoids induce autophagic degradation: a possible mechanism for the health-beneficial effects of dietary flavonoids

12:10-12:30 Hisashi Ashida, PhD, Professor, Faculty of Biology-Oriented Science and Technology, Kinki University, Wakayama, Japan. Glucosamine as an Autophagy Inducer

12:30  Conference Closing

Conference Organizing Committee

Co-chairman: Dr. Hoyoku Nishino, M.D., Ph.D, Kyoto Prefectural University of Medicine, President, International Union of Wellness Science, President, Beautiful Life Science Society, Japan                                

Co-chairman: Dr. Danik M. Martirosyan, PhD, UT Southwestern Medical Center; Founder, Academic Society of Functional Foods and Bioactive Compounds; President, Functional Food Center, Inc.; Editor-In-Chief, The Jounal of Functional Foods in Health and Disease.

Co-chairman: Dr. Toshikazu Yoshikawa, MD, PhD, President of Kyoto Prefectural University of Medicine, Kyoto, Japan

Organizing Committee Members:

Dr. Hoyoku Nishino, MD, PhD, Kyoto Prefectural University of Medicine, President, International Union of Wellness Science, President, Beautiful Life Science Society (Japan)

Dr. Toshikazu Yoshikawa, MD, PhD, President of Kyoto Prefectural University of Medicine, Kyoto (Japan)

Dr. Yoshinori Marunaka, MD, PhD, Professor, Department of Molecular Cell Physiology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine (Japan)

Dr. Hajime Ohigashi, PhD, Vice-President of Fukui Prefectural University (Japan)

Dr. Junji Terao, PhD, Professor, Department of Food Science, Institute of Health Biosciences, University of Tokushima Graduate School (Japan)

Dr. Akira Murakami, PhD, Graduate School of Agriculture, Kyoto University (Japan)

Dr. Michiaki Murakoshi, PhD, Director, Life Science Research Laboratory, Research and Development Headquarter, Lion Corporation (Japan)

Dr. Elizabeth Johnson, PhD, Professor, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University (USA)

Dr. Fred Khachik, PhD, Professor, Department of Chemistry and Biochemistry, University of Maryland (USA)

Dr. Wilhelm Stahl, PhD, Professor, Institut fuer Biochemie und Molekularbiologie I, Heinrich-Heine-Universitat Dusseldorf (Germany)

Dr. VittorioCalabrese, PhD, Professor, Department of Chemistry, Faculty of Medicine, University of Catania (Italy)

Dr. Young-Joon Surh, PhD, College of Pharmacy and Cancer Research Institute, Seoul National University (Korea)

Dr. Yong Sang Song, MD, PhD, Director, Cancer Research Institute, Chairman, Cancer Biology Interdisciplinary Program, Director, Gynecologic Oncology, Professor, Obstetrics and Gynecology, College of Medicine, Seoul National University (Korea)

Dr. Duong Thanh Lam, MSc, Head Department of Cultivate & Agricultural Extension, Center of research and Transfering Technology (Vietnam)

Dr. Masahito Yamada, MD, PhD, Professor and Chairman, Department of Neurology and Neurobiology of Aging, Kanazawa University Graduate School of Medical Sciences, Kanazawa, Japan

Welcome Letter

We are pleased to announce the 13^th International Conference of Functional Foods. It will be held from the 11th to the 12th of May, 2013 in Kyoto, an old capital of Japan.

The term "functional foods" originated in Japan. Research and development of functional foods is a very interesting field, but success is difficult. In fact, legitimate functional food products are scarce in the market here in Japan, or anywhere in the world. Nevertheless, it is still important to continue the valuable research in this field. Research on bioactive compounds in common foods is especially important, because these results provide guidelines to incorporate healthy foods in our daily diet.

Successful study and production of medical foods is a little bit easier, since medicinal treatment is historically well accepted and is a widespread tradition. In fact, the term "Yaku-Shoku Doh-Gen" (which means the root of Medicine and Food is the same) is very popular in Asian countries, including Japan. It then seems very fitting that the first international conference in this series held outside the United States should take place in Japan.

In this conference, we will discuss Functional and Medical Foods from various points of view. On behalf of the Organizing Committee of the 13^th International Conference of Functional Foods, I cordially invite everyone interested in the field of Functional and Medical Foods to take part in this event, and to reserve extra time for enjoying the charming atmosphere of old Kyoto. We invite you to experience its numerous historical monuments and interesting surroundings during the best season of the year.

I am looking forward to seeing each of you in Kyoto.

Hoyoku Nishino, M.D., Ph.D. 

Kyoto Prefectural University of Medicine