Improvement in Skin Conditions by Consumption of Traditional Japanese Miso Soup and Its Mechanism

Kazuhisa Maeda^1,2*, Keiji Nakata³, Ayano Nakamura³, Manabu Kitagawa³ and Seiki Ito³

¹Bionics Program, Tokyo University of Technology Graduate School, Japan

²School of Bioscience and Biotechnology, Tokyo University of Technology, Japan

³Marukome Co., Ltd., Japan

^*Corresponding Author: Kazuhisa Maeda, Bionics Program, Tokyo University of Technology Graduate School, 1404-1 Katakuramachi, Hachioji City, Tokyo 192-0982, Japan, Tel: +81-42-637-2442, Fax: +81-42-637-2442