About the Authors
- Yuri Sakamoto
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Affiliation Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, Otsuka, Bunkyo-ku, Tokyo, Japan
- Junko Kanatsu
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Affiliation Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, Otsuka, Bunkyo-ku, Tokyo, Japan
- Mariko Toh
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Affiliation Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, Otsuka, Bunkyo-ku, Tokyo, Japan
- Ayano Naka
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Affiliation Laboratory of Applied Nutrition, Faculty of Human Life and Environmental Sciences, Ochanomizu University, Tokyo, Japan
- Kazuo Kondo
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Affiliation Endowed Research Department “Food for Health”, Ochanomizu University, Tokyo, Japan
- Kaoruko Iida
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* E-mail: iida.kaoruko@ocha.ac.jp
Affiliation Department of Nutrition and Food Science, Graduate School of Humanities and Sciences, Ochanomizu University, Otsuka, Bunkyo-ku, Tokyo, Japan
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: KI AN KK. Performed the experiments: YS JK MT. Analyzed the data: YS JK. Wrote the paper: YS KI.