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Authors
Harada, Naoki https://orcid.org/0000-0003-3846-388X
Okuyama, Mai
Teraoka, Yoshiaki
Arahori, Yumi
Shinmori, Yoh
Horiuchi, Hiroko
Luis, Paula B.
Joseph, Akil I.
Kitakaze, Tomoya
Matsumura, Shigenobu https://orcid.org/0000-0002-7149-1375
Hira, Tohru
Yamamoto, Norio https://orcid.org/0000-0002-0622-5441
Iuni, Takashi https://orcid.org/0000-0001-7479-7700
Goshima, Naoki
Schneider, Claus
Inui, Hiroshi
Yamaji, Ryoichi https://orcid.org/0000-0003-4729-3317
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Funding
Funding for this research was provided by:
MEXT | Japan Society for the Promotion of Science (16K07743 and 19H02913, 19K05866)
Urakami Foundation for Food and Food Culture Promotion
U.S. Department of Health & Human Services | NIH | National Center for Complementary and Integrative Health (R01AT006896)
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Article History
Received: 18 June 2021
Accepted: 13 December 2021
First Online: 14 January 2022
Competing interests
: The funder (House Wellness Foods Corporation) provided support in the form of salaries for an author (N.Y.), but did not have any role in the study design, data collection, and analysis, decision to publish, or preparation of the manuscript. Authors N.H., M.O., Y.T., Y.A., Y.S., H.H., P.B.L., A.I.J., T.K., S.M., T.H., T.I., N.G., C.S., H.I., and R.Y. declare no competing interests. The specific roles of these authors are described in the ‘Author contributions’ section.
