The aim of the course is to give basic notions on plant functional and nutraceutical foods including the major plant species who produce them.

Definition and history of functional foods and nutraceuticals

Prebiotics: Inulin and FOS (Fructooligosaccharides), functions for health, plant foods that contain them: Chicory (Cichorium intybus), Jerusalem artichoke (Helianthus tuberosum), Artichoke (Cynara scolymus), Onion (Allium cepa). Nutraceuticals based on Inulin and FOS.

Dietary fiber, definition and characteristics: soluble fiber: Psyllium fiber (genus Plantago), Glucomannan (genus Amorphophallus), partially hydrolyzed Guar gum PHGG (Cyamopsis  tetragonolobus), Beta Glucans (genus Hordeum and Avena). Insoluble fiber: Cellulose (genus Triticum). Fiber-based nutraceuticals.

Other plants that produce mucilage useful for health: Flax (Linum usitatissimum), Mallow (Malva sylvestris), Altea (Altea officinalis), Aloe (genus Aloe), Red algae (Agar-Agar and Carrageenan), Brown algae (Alginates). Nutraceuticals based on vegetable mucilages.

Ω-3 and ω-6 polyunsaturated fatty acids. ω-3 and dyslipidemias, ω-3 and inflammation; plant foods rich in linolenic acid (ω-3): Kia seeds (Salvia hispanica), Perilla seeds (Perilla frutescens), Hemp seeds (Cannabis sativa), Walnut (Juglans regia), Rapeseed (Brassica napus). Foods rich in ω-6: Sesame (Sesamum indicum), Sunflower (Helianthus annuus), Peanut (Arachis hypogaea), Borage (Borago officinalis).

Secondary metabolites: plants-bioflavonoids

Tea (Camellia sinesis) and Coffee (genus Coffea) as functional foods.

Cocoa-Chocolate (Theobroma cacao) and cardiovascular system.

Cruciferous family (Glucosinolates) and prevention of chronic degenerative diseases.

Vitamins and antioxidants: definition and characteristics, vitamin A, carotenoids, vitamin E, folate, vitamin C, bioflavonoids, curcumin.

Legumes: botanical and nutritional aspects, Soy (Glicine max) and Lupine (genus Lupinus) as functional legumes.

Cereals: botanical, nutritional and functional aspects of Wheat (genus Triticum), Corn (Zea mais), Rice (Oryza sativa), Barley (Hordeum vulgare), Oats (Avena sativa).

Phytosterols and Phytostanols: plant foods that contain them and their functional and nutraceutical importance. Macadamia nuts (Macadamia integrifolia), Tallolio (genus Pinus).

Nutraceuticals modulating fat metabolism: Fermented Red Rice, Berberine (genus Berberis), Gamma oryzanol, Policosanol, Bergamot (Citrus bergamia).

Nutraceuticals and functional in insulin resistance: Berberine (genus Berberis), Gurmar (Gymnema silvestre), Curcuma, (Curcuma longa), Banaba (Lagerstroemia speciosa).

Nutraceuticals and functional foods for blood pressure regulation.

Nutraceuticals and functional in non-alcoholic fatty liver disease: Milk thistle (Silybum marianum).

Phytoestrogens: Isoflavones, Lignans and Cumestans. Soybeans, Red trifolium (Trifolium pratense), Alfalfa (Medicago sativa).

There are no preparatory aspects

Knowledge and understanding:

The student must demonstrate the basic knowledge on functional foods of vegetable origin -

Applying knowledge and understanding:

The student must demonstrate to have acquired the basic knowledge on the botanical species considered -

Aking judgements:

The student must demonstrate the ability to distinguish between functional food, supplement and nutraceutical -

Communication skills:

The student must show the ability to identify one or more functional foods useful in special conditions -

Learning skills:

The student must demonstrate the knowledge of possible interactions between the treated functional food and some drugs

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

No activities to support the teaching

The teaching material prepared by the lecturer (such as for instance slides, lecture notes, exercises) and specific communications from the lecturer can be found, together with other supporting activities, inside the Moodle platform › blended.uniurb.it

Teaching

Lectures

Attendance

To have the basic knowledge about biomolecules of nutritional interest and plant biology

Course books

F. Basso - Piante alimentari cereali e proteaginose - Pitagora editrice Bologna

N. C. Battistini, P. Pedrazzi, M. Prampolini - Curare con il cibo, gli alimenti funzionali nella dietetica e nella dietoterapia - Carocci Faber Roma

C. Borghi, A. Cicero - Nutraceutici e alimenti funzionali in medicina preventiva - Bononia University Press, Bologna.

A. Cicero - Trattato Italiano di Nutraceutica Clinica, SCRIPTA MANENT

Assessment

Oral examination. To verify the level of preparation of the student, 3 questions will be asked regarding the topics of the course. If the students enrolled on the exam exceed ten units, the exam will be written with three open questions. The evaluation in both cases is expressed in thirtieth and the evaluation will take into account the knowledge of the topics, their exposure, the correct use of the appropriate terminology, the ability to reason and the ability to establish connections between the different topics where possible.

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.

Teaching

No activities to support the teaching

 

The teaching material prepared by the lecturer (such as for instance slides, lecture notes, exercises) and specific communications from the lecturer can be found, together with other supporting activities, inside the Moodle platform › blended.uniurb.it

Attendance

To have the basic knowledge about biomolecules of nutritional interest and plant biology

Course books

F. Basso - Piante alimentari cereali e proteaginose - Pitagora editrice Bologna

N. C. Battistini, P. Pedrazzi, M. Prampolini - Curare con il cibo, gli alimenti funzionali nella dietetica e nella dietoterapia - Carocci Faber Roma

C. Borghi, A. Cicero - Nutraceutici e alimenti funzionali in medicina preventiva - Bononia University Press, Bologna.

A. Cicero - Trattato Italiano di Nutraceutica Clinica, SCRIPTA MANENT

Assessment

Oral examination. To verify the level of preparation of the student, 3 questions will be asked regarding the topics of the course. If the students enrolled on the exam exceed ten units, the exam will be written with three open questions. The evaluation in both cases is expressed in thirtieth and the evaluation will take into account the knowledge of the topics, their exposure, the correct use of the appropriate terminology, the ability to reason and the ability to establish connections between the different topics where possible.

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.