- Docente: Roberta Budriesi
- Credits: 4
- SSD: CHIM/08
- Language: Italian
- Moduli: Roberta Budriesi (Modulo 1) Matteo Micucci (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Bologna
- Corso: Single cycle degree programme (LMCU) in Pharmacy (cod. 8413)
Learning outcomes
At the end of the course the student: - acquires notions in the nutraceutical field that allow him to deepen the characterization of the active components of food and in particular any interactions with conventional therapies; - knows the main ways of preparing and administering nutraceuticals that can be used as an integration of particular pathologies according to their mechanism of action;
- is able to apply the knowledge learned to understand the potential in therapeutic integration, relationships and/or synergies with conventional therapies, as well as problems related to co-administration.
Course contents
Food chemistry topics relating to the non-nutritional component of food will be discussed in order to provide the basis for nutraceutical use in health management.
Readings/Bibliography
Mannina Luisa, Daglia maria, Ritieni Alberto: La Chimica degli Alimenti - Nutrienti e Aspetti Nutraceutici, CEA - Casa Editrice Ambrosiana
Dewick, Chimica, Biosintesi e Bioattività delle Sostanze Naturali, ed. Piccin
Teaching methods
Theoretical lectures
Assessment methods
oral test
Teaching tools
lecture slides
Office hours
See the website of Roberta Budriesi
See the website of Matteo Micucci
SDGs
This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.