Natural Antioxidants, Vitamins and Phytosterols
A.Y. 2018/2019
Learning objectives
il corso di Antiossidanti naturali, vitamine e fitosteroli si articola in lezioni frontali e visite presso laboratori didattici, allo scopo di fornire agli studenti del corso le competenze relative all'uso degli antiossidanti di origine vegetale, sia provenienti da piante officinali che edibili, oltre che una adeguata conoscenza dell'uso delle vitamine e le carenze in cui si può incorrere se non vi è un adeguato apporto vitaminico.
Expected learning outcomes
Undefined
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Oxidative stress: oxidative stress and antioxidant enzymes released in humans to cope with Radical Oxygen Species (ROS) production. Antioxidants derived from plants.
Natural antioxidants: methods for measuring the antioxidant activity (ORAC, DPPH, FRAP, Peroxynitrites assay, TBARS). Flavonoids and plants rich in flavonoids with antioxidant activity;
Camellia sinensis Kuntze, catechin and tannin content; phenols from olive oil, polyphenols from grapes and red wine, anthocyanins and proanthocyanidins. Chalcons from Hops, isoflavons from Glycine max. Chamomile and antioxidant activity. Argan oil and antioxidant activity. Castanea sativa Mill: biological activity and antioxidant power. Turmeric and other spices with strong antioxidant activity.
Vitamins: role of vitamins for human health. Liposoluble vitamins: A, D, E, K, mechanism of action and deficiency. Water-soluble vitamins: C, vitamins of the B group and deficiency, recommended doses and sources. Antioxidant activity and interactions with drugs and herbs.
Phytosterols: definition, the role in plant cells, food sources, biological activity related to phytosterols consumption, determination of phytosterols content in food.
Bibliographic search: database and software useful for a bibliographic research.
Natural antioxidants: methods for measuring the antioxidant activity (ORAC, DPPH, FRAP, Peroxynitrites assay, TBARS). Flavonoids and plants rich in flavonoids with antioxidant activity;
Camellia sinensis Kuntze, catechin and tannin content; phenols from olive oil, polyphenols from grapes and red wine, anthocyanins and proanthocyanidins. Chalcons from Hops, isoflavons from Glycine max. Chamomile and antioxidant activity. Argan oil and antioxidant activity. Castanea sativa Mill: biological activity and antioxidant power. Turmeric and other spices with strong antioxidant activity.
Vitamins: role of vitamins for human health. Liposoluble vitamins: A, D, E, K, mechanism of action and deficiency. Water-soluble vitamins: C, vitamins of the B group and deficiency, recommended doses and sources. Antioxidant activity and interactions with drugs and herbs.
Phytosterols: definition, the role in plant cells, food sources, biological activity related to phytosterols consumption, determination of phytosterols content in food.
Bibliographic search: database and software useful for a bibliographic research.
Professor(s)
Reception:
9:00-18:00
Department of Pharmacological and Biomolecular Sciences, Via Balzaretti 9, Milano