**Hayato Maeda**

Hayato Maeda, an associate professor of the Faculty of Agriculture and Life Science, Hirosaki University, Japan, researchers food nutrition and chemistry, specifically investigating bio-active compounds such as lipids and pigments. He has studied the anti-obesity and anti-inflammation effects of carotenoids and unsaturated fatty acids in seaweed and fish. Several of his papers have described the anti-obesity, anti-diabetic, and anti-cancer effects of fucoxanthin, which is contained in brown algae. In addition, he is currently investigating the functional ingredients of agricultural products such as apples, black currants, and garlic. As a member of the Institute of Regional Innovation at Hirosaki University, he is working on joint research with companies to develop functional food and cosmetic products.
