The course of "natural antioxidants, vitamins and phytosterols" includes lectures and practice in computer laboratory aimed to give information on the use of antioxidants and phytosterols from medicinal and edible plants, and the adequate bibliographic sources to provide reliable publications. The course provides information on the correct use of vitamins, to avoid deficiency or abuse.
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.