Abstract
The Journal of Nutritional Science and Vitaminology is a joint collaboration by the Japan Society of Nutrition and Food Science and the Vitamin Society of Japan, and has taken the place of the Journal of Vitaminology ever since 1973. It aims to cover original research and reviews from all branches of vitaminology, food science, and vitamin co-enzymes. A new issue is published on a bi-monthly basis, both in print and online. Its five-year impact factor is 1.37.
Featured Herbs
- Achiote, Dose dependent elevation of plasma tocotrienol levels and its effect on arterial compliance, plasma total antioxidant status, and lipid profile in healthy humans supplemented with tocotrienol rich vitamin E
- Eating Fresh, Raw Ginger, Cooking losses of minerals in foods and its nutritional significance, 1990
- Olive, Antioxidant activity of olive polyphenols in humans: a review, 2009
