HOME > Research > Food Function and Labeling Program > Project for Food Functionality Nutritional Epidemiology Program Health Promotiona and Exercise Program Clinical Nutrition Program Nutritional Education Program Nutritional Science Program Food Function and Labeling Program Project for Food Component Analysis Project for Complementary Factors Project for Food Functionality Project for Food Functionality The main target disease of this study is atherosclerosis, an underlying disease of various cardiovascular diseases. Using animal model, this study aims to explore the functional food components with the inhibitory effects against atherosclerosis, as well as to identify the effective and safe intakes of these components. Food components examined for this study are n-3 fatty acid (e.g. docosahexaenoic acid), Sesamin derived from sesame seeds, antioxidants etc., that reduce various risk factors of atherosclerosis. The combined effects of these functional factors are also investigated, which can be the screening test for developing antiatherosclerotic functional foods. Likewise, with respect to the suppression of developing atherosclerosis, the associations with inflammation as well as the inhibitory factors of endothelial cell injury are investigated. It is expected that the findings of this study will be utilized for the development of novel antiatherosclerotic foods. (c) All Copyrights reserved 2001-2006 National Institute of Health and Nutrition