Akikazu Takada

Hamamatsu University School of Medicine

Akikazu Takada was born in Japan, 1935. After graduation from Keio University School of Medicine and finishing his post-graduate studies, he worked at Roswell Park Memorial Institute NY, USA. He then took a professorship at Hamamatsu University School of Medicine. In thrombosis studies, he found the SK potentiator that enhances plasminogen activation by streptokinase. He is very much interested in simultaneous measurements of fatty acids, amino acids, and tryptophan degradation products. By using fatty acid analyses, he indicated that plasma levels of trans-fatty acids of old men were far higher in the US than Japanese men. . He also showed that eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels are higher, and arachidonic acid levels are lower in Japanese than US people. By using simultaneous LC/MS analyses of plasma levels of tryptophan metabolites, he recently found that plasma levels of serotonin, kynurenine, or 5-HIAA were higher in patients of mono- and bipolar depression, which are significantly different from observations reported before. In view of recent reports that plasma tryptophan metabolites are mainly produced by microbiota. He is now working on the relationships between microbiota and depression or autism.

2books edited

7chapters authored

Latest work with IntechOpen by Akikazu Takada

The psychology of eating is regulated by neural mechanisms. When not well controlled, eating may result in disorders and health hazards such as obesity, type 2 diabetes mellitus, and vascular diseases. Lifestyles and cultures influence eating habits, thus there are differences in the prevalence of health problems depending upon living environments. This book examines the psychology and the pathophysiological outcomes of eating. Chapters address such topics as the influence of lifestyle, circadian rhythm, sleep, and fragrant odors on appetite and weight regulation; the impact of glucose, sucrose, lactate, and ketone bodies on the brain; the consequences of glycation stress on the skeletal muscle; and much more.

Go to the book