BOTANY OF FUNCTIONAL FOOD AND NUTRACEUTICALS
BOTANICA DEGLI ALIMENTI FUNZIONALI E NUTRACEUTICI
| A.Y. | Credits |
|---|---|
| 2024/2025 | 6 |
| Lecturer | Office hours for students | |
|---|---|---|
| Daniele Fraternale | all weekdays except Saturdays by appointment |
| Teaching in foreign languages |
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Course with optional materials in a foreign language
English
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language. |
Assigned to the Degree Course
| Date | Time | Classroom / Location |
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| Date | Time | Classroom / Location |
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Learning Objectives
The aim of the course is to give basic notions on plant functional and nutraceutical foods including the major plant species who produce them.
Program
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).
Bridging Courses
There are no preparatory aspects
Learning Achievements (Dublin Descriptors)
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
Teaching Material
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
Supporting Activities
Laboratory exercises on the cytology and histology of plants considered functional foods are planned.
Teaching, Attendance, Course Books and Assessment
- 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
The expected learning outcomes will be assessed through an oral test with up to 10 students enrolled in the session, or through a written test with a greater number of 10 students enrolled in the session. Both the oral test and the written test include three open questions. In the written test, the time available to answer the proposed questions is 2 hours. For both tests the evaluation criteria are: the level of mastery of knowledge, the degree of articulation of the answers, the degree of adequacy of the explanation and the adequacy of the disciplinary language used. Each of the criteria is evaluated on the basis of a four-level scale of values/judgments, the 4 criteria have the same importance for the final evaluation. The grade for the two tests is expressed in thirtieths. In the case of a written test, if passed (18/30), the student will be able, upon request, to access an oral test for supplementary purposes; if the oral test is not requested, the final grade will be that of the written test.
- 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.
Additional Information for Non-Attending Students
- 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
As for attending students
- 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.
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