Take a peek at our research for the future
LABORATORY
The "enhancing effect"
that brings out the flavor of ingredients
Spices & herbs not only add aroma and spice to a dish, they also have an "enhancing effect" that brings out the inherent flavor of ingredients by eliminating unpleasant smells and making the flavor stronger.
For example, our research has shown that laurel (1) reduce unpleasant smells, (2) enhance saltiness, and (3) bring out the richness of dishes.
This knowledge can be utilized in making dishes with reduced salt. In a healthy diet, it is important not to consume too much salt, but you may be left feeling unsatisfied by the milder flavor of reduced salt dishes. If that is the case, you can use spices & herbs to bring out the inherent flavor of ingredients, and still enjoy delicious dishes while reducing your salt intake.
Bring balance to your body
with the power of spices & herbs
Compounds in saffron can help improve sleep quality
Crocin, the chemical compound that gives saffron its yellow color, and safranal, which is responsible for its aroma, have been reported to help improve sleep quality (deeper sleep, greater satisfaction of sleep on waking, more alert when waking up) in people who felt they had poor sleep quality, as well as help reduce drowsiness during activity and maintain the motivation needed to get things done.
Improvement in quality of sleep through the intake of compounds found in saffron
Method: 52 healthy Japanese adults who felt dissatisfied with the quality of their sleep were divided into two groups and given either tablets containing crocin (0.66 mg/day) and safranal (6.6 μg/day) derived from saffron, or a placebo tablet containing neither for four consecutive weeks. Participants' deepness of sleep was assessed using EEG and EMG measurements before and after intake. Subjective sleep assessments were also carried out using the OSA sleep inventory.
Results: Compared with the placebo group, the group that took the saffron-derived compounds saw significant improvements in the time spent in non-REM sleep, alertness on waking, and sleep satisfaction (initiation and maintenance of sleep). Based on Takeda, R. et al. (2020). Improvement in Quality of Sleep by the Intake of Saffron-derived Crocin and Safranal - A Randomized, Double-blind, Placebo-controlled, Parallel-group Trial. Japanese Pharmacology & Therapeutics. 48(3), pp.497-504. This data has been included because there was only one accepted article for the research review.
Compounds in long pepper help the body regulate the function of blood vessels and lymph ducts
Long pepper has been reported to improve peripheral blood flow, reduce coldness in the hands (skin surface temperature), and reduce leg swelling (non-pathological transient swelling) experienced by women in the evening.
Improvement in quality of sleep through the intake of compounds found in saffron
Method: 10 minutes after taking either (1) a capsule containing 120 μg of piperine derived from long pepper or (2) a placebo capsule containing no piperine, subjects were asked to place their hands in cold water at 18°C for one minute (cold stress). After removing their hands from the water, blood flow and body temperature were measured for 10 minutes. The experiment was conducted on 30 healthy Japanese women who had taken either (1) or (2), then repeated a week later with the capsule they had not taken previously.
Results: Peripheral blood flow and hand skin surface temperature were significantly higher after cold stress for people who had taken 120μg of piperine derived from long pepper compared to people who had taken the placebo. Source: Yoshino, S. et al. (2018). Effects of Long Pepper Extract on Peripheral Coldness in Japanese Healthy Women - A Randomized Double-blind Placebo-controlled Crossover Trial. Japanese Pharmacology & Therapeutics. 46(2), pp.219-225. Cited from the literature because there was only one accepted article for the research review.
COLUMN
Spices&herbs extracts also effective in suppressing flu infection
While vaccines and antiviral drugs are effective means of combatting a flu infection and new drugs are constantly being developed, food ingredients also seem promising in helping with prevention, and they are safe and can be consumed regularly. Takeshi Kawahara, associate professor at Shinshu University, and S&B Foods are studying the effects of spices & herbs in suppressing viral infections, and have confirmed the efficacy of several spice & herb extracts in suppressing flu infection.
COLUMN
Aiming for sustainable procurement
While it is estimated that 69% of the world's fresh water is used in agriculture, according to a report conducted by the United Nations, with the continued growth of the world's population the amount of water required to support human life will fall short by 40% in 2030. Facing such a global water crisis, we have initiated a trial of ultra-resource-saving cultivation at the S&B Foods' Oshino Experimental Farming Facility, with a focus on the potential of the capillary roots of wasabi, which we have been researching for many years. Capillary roots are roots that plants create to survive in low-moisture environments.
About the Oshino Experimental Farming Facility
Established in 1993, the Oshino Experimental Farming Facility is an experimental facility located in Oshino, a village in Yamanashi Prefecture at the base of Mount Fuji that is famous for the Oshino Hakkai, eight springs that are among the best in Japan. Here we conduct research on the cultivation of the spices & herbs on which S&B Foods was built.
