Kio University, Japan
Shin-ichi Kayano graduated from the Department of Food Science and Nutrition, Faculty of Human Life Science, Osaka City University, Japan, in 1985. He worked as a Senior Researcher of research institute, Miki Corporation, Japan, from 1985 through 2004. His job in Miki Corporation was the development of new products of functional foods, and study on functional components in fruits and vegetables. He was awarded a PhD in Science in 2004, from Osaka City University, Japan, under the supervision of Professor Nobuji Nakatani. He joined the Kio University as a Professor in 2009. His current study is on the antioxidative, antimutagenic, and estrogenic ingredients in various fruits and vegetables, and the elucidation of chemical structures and action mechanism of these compounds.
Abstract : Antioxidant potential in non-extractable fractions of dried persimmon (Diospyros kaki Thunb.)