73078 - Chemistry and Nutriaceutical-Food Technology (GR.A)

Learning outcomes

At the end of the course, the student knows:

-nutraceuticals as pharmaceutical-grade and standardized nutrients, naturally contained in food, added in dietary supplements and functional foods, to improve health status

-the sources to obtain and how to use nutraceuticals in formulating dietary supplements or functional foods; how these products are formulated in accordance with European legislation

-the indication of nutraceuticals use, dietary supplements, functional foods, how they can supplement the diet and support the structure or function of the body, aiding the prevention of degenerative pathologies

-how these products may potentially interfere with drug therapy

-principal analytical instrumental methods for quality control of nutraceuticals, dietary supplements, functional foods also by lab practise.

Course contents

Definition of functional food. Definition of Nutraceutics and Nutraceutical compounds The state‐of‐the‐art thecnologies in the discovery and development of Nutraceutical compounds. Nutraceuticals for hypertension. Nutraceuticals for hypercholesterolemia. The nutrilipidomics: nutraceuticals on the market. Nutraceuticals in arthritis and arthrosis. Nutraceuticals in oncology. The alcaline diet in oncology. Probiotics, Prebiotics, and Simbiotics. Nutraceuticals for diabetes.

Regulations and Healthy Ministry Guidelines on dietary supplements: definition, composition criteria, production and labelling. •Current regulation on herbal products. •Nutritional and helth claims: the Regulation (EC) 1924/2006, the Regulation (EC) 432/2012 and subsequent modifications

Laboratory experience aimed to acquire basic knowledge on the formulation of dietary supplements and the principal analytical methods in the quality control and stability of nutraceuticals.

Readings/Bibliography

Notes, slides and scientific articles given during frontal lessons

Nutraceuticals: Efficacy, Safety and Toxicity, Ramesh C.Gupta, 2016 Elsevier Inc.

Methods of analysis for functional foods and nutraceuticals, W. Jeffrey Hurst, 2008 CRC press

Teaching methods

Frontal lessons and laboratory practise

Assessment methods

Laboratory and oral exam

Teaching tools

Slides and scientific article given during lecturing

Office hours

See the website of Vincenza Andrisano