**Author details**

Akikazu Takada1 \*, Fumiko Shimizu<sup>2</sup> , Yukie Ishii2 , Mutsumi Ogawa2 and Tetsuya Takao2

1 International Projects on Food and Health (NPO), Tokyo, Japan

2 Faculty of Human Life and Environmental Sciences, Showa Women's University, Tokyo, Japan

\*Address all correspondence to: takada-1a@kmd.biglobe.ne.jp

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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