Nutrition, pharmacology and toxicology

A.Y. 2016/2017
6
Max ECTS
48
Overall hours
Language
Italian
Learning objectives
This course explores food components as pharmacological agents, drug-food interactions and food toxicology.
Course syllabus and organization

Unique edition

Responsible
Lesson period
First semester
Syllabus
The Pharmacology of Food
Nutraceuticals as therapeutic agents
Cocoa components and their potential benefits for human health
Cocoa polyphenols: action in cardiovascular disease, anti-inflammatory properties, action in cancer. Theobromine. Anandamide in chocolate: a debate.
Resveratrol in red wine
Effects of resveratrol on endothelial and cardiovascular function (NO, mitochondrial biogenesis, endothelial senescence and activation, effect on endothelial progenitor cells, endothelin, cholestreol efflux and anti-inflammatory properties). Beneficial effects of resveratrol on atherosclerosis. Resveratrol and cancer. Neuroprotective properties of resveratrol in neurodegenerative disorders (Alzheimer's Disease, Huntington's Disease, and Amyotrophic Lateral Sclerosis). Resveratrol and longevity. Resveratrol, obesity and diabetes. Resveratrol and osteoporosis. Absorption, bioavailability, and metabolism of resveratrol. Drug interactions.
Green tea
Epigallocatechin-3-gallate and its role in cardiovascular diseases, atherosclerosis, cancer, neurodegenerative disorders. Weight control and prevention of metabolic syndrome by green tea.

Drug-Food interactions
Introduction to drug interactions. Grapefruit juice. Alcohol-drug interactions.

Food toxicology
Introduction to toxicology
Embryotoxic agents
Alcohol abuse in pregnant women: molecular aspects of the actions of alcohol on the developing brain (alterations in gene expression regulation and homeobox genes, interference with growth factors, epigenetic alterations, adhesion molecules and oxidative stress, apoptosis, derangements in glial proliferation and functioning). Actions of alcohol on the adult brain (excitotoxicity, inflammation and gene expression).
Food additives and contaminants
Biotechnology and Genetically Modified Organisms (GMO)
GMO and nutrition: risks and benefits.



Reference Material
Scientific articles and reviews


Prerequisites and exam evaluation
Oral examination


Teaching methods
Traditional frontal lesson with ppt presentation


Language of instruction
Italian


Program information
Ppt files and scientific articles will be available on Ariel WebSite
Lessons: 48 hours
Professor: Zuccato Chiara
Professor(s)