85151 - Medicinal Plants and Food Supplements

Learning outcomes

At the end of the course the student acquires the ability to operate in phytotherapy with old and modern knowledge on some issues of medicinal plants most used in the herbal sector, in accordance with current regulations.

Course contents

Introduction to the course: what is phytotherapy, plant products for health, market: needs and developments, information on packaging, evaluation of herbal products, critical analysis of products based on plants on the market: formulation and stability; amount of extract and daily dose; "Directions"; interactions and toxicity. Classification of biologically active substances of vegetable origin and their nutritional interest. Products from primary plant metabolism: glycides, lipids and proteins; products from secondary plant metabolism: alkaliods, phenols, glycosides and terpenes. Problems of digestive organs and metabolism: Diseases of the mucosa of the mouth and throat; halitosis: mallow, altea, aloe, tea tree, sage, cloves, licorice, thyme, mint, bergamot, cardamom Acute and chronic stomach disease, nausea and vomiting; hepato-biliary diseases: lemon balm, ginger, turmeric, passionflower, common chamomile, Roman chamomile, fennel, common anise, star anise, absinthe, gum arabic, rhubarb, bay leaf, milk thistle, artichoke, burdock, boldo, chrysanthello, gentian, aromatic calamus, centaurea minor, angelica Diseases of the intestine, diarrhea, constipation: cumin, blueberry, papaya, belladonna, tormentilla, agrimony, carob, flax, psyllium, cascara, frangula, senna Endocrine and metabolic diseases; slimming: gymnema, glucomannan, garcinia, fucus, cinnamon, coleus, banaba, moringa, maté, bitter orange, guarana, soy lecithin, bean Other problems: Inappetence, asthenia, physical exhaustion, thinness: Eleutherococcus, oats, alfalfa, ginseng, spirulina, rhodiola, fenugreek, schizandra, withania Venous-lymphatic insufficiency and varicose veins; hemorrhoids; drainage; cellulite: horse chestnut, centella, vitis vinifera, birch, ash, agropyron repens, ortosiphon, horsetail, holly, witch hazel Longevity food: red oranges, chocolate, green tea and black tea Protective food: garlic, aromatic herbs, oil seeds, nuts

Readings/Bibliography

Texts that can be used as a consultation and in-depth study, but not necessary for the course:

Maugini E. , Maleci Bini L., Mariotti Lippi M. Botanica farmaceutica , Piccin editore, Padova, IX edizione. 2014.

Nicoletti M., Botanica farmaceutica - Storia, attività ed impieghi delle piante medicinali, EdiSES S.r.l., Napoli. 2012

Poli F., a cura di, Biologia farmaceutica: biologia vegetale, botanica farmaceutica, fitochimica. 2019 Pearson Italia, Milano.

Teaching methods

Front lessons will be performed with Power Point slides and projector.

Since no comprehensive program text is available, classroom attendance is important for the correct understanding of the program and the individual topics.

Assessment methods

The verification of learning takes place through the final exam which consists of a written test lasting 45 minutes followed by an oral test. The written test will include 20 multiple-choice questions individually evaluated 0.75 (wrong answers zero value, no answer zero value); 1 monograph among those covered in class, evaluated from 1 to 5; dissertation on a supplement formulation or packaging rated from 1 to 5. All three parts must be completed in order to be corrected, if the assignment is missing one of the parts it will not be corrected. All students who have obtained the minimum grade of 18 in writing (18-30L grading scale) will access the oral exam, but the oral exam will be compulsory only if the written grade is lower than 25. The oral test is inspired by the written test and will continue at the discretion of the teacher to verify the student's preparation.

Office hours

See the website of Francesca Calandriello