We study the response of the living body for food at levels of individual, tissue, cell, molecule and gene. Especially, we purify some functional components from unutilized resources obtained from the animals and plants and the microorganisms and analyze their structures and clarify the action mechanisms of those components using the techniques of animal experiment and the cell culture to make use of them for health promotion and the prevention and the improvement of the lifestyle-related disease. Our main research projects are study on functionality of the soybean fermented food, effect of food components for animal models for eye diseases, modulation of bone metabolism by food components, the study about the anti-allergy components from food using mouse models of asthma, and the study about the functions of the nucleolus protein.