Pietro CAMPIGLIA | FUNCTIONAL FOODS, SUPPLEMENTS AND NUTRACEUTICALS
Pietro CAMPIGLIA FUNCTIONAL FOODS, SUPPLEMENTS AND NUTRACEUTICALS
cod. 0760300032
FUNCTIONAL FOODS, SUPPLEMENTS AND NUTRACEUTICALS
| 0760300032 | |
| DIPARTIMENTO DI FARMACIA | |
| EQF7 | |
| PHARMACY | |
| 2024/2025 |
| YEAR OF COURSE 4 | |
| YEAR OF DIDACTIC SYSTEM 2023 | |
| SPRING SEMESTER |
| SSD | CFU | HOURS | ACTIVITY | ||
|---|---|---|---|---|---|
| ALIMENTI FUNZIONALI, INTEGRATORI MODULO DI ALIMENTI FUNZIONALI, INTEGRATORI E NUTRACEUTICI | |||||
| CHIM/10 | 3 | 24 | LESSONS | ||
| PRODOTTI NUTRACEUTICI MODULO DI ALIMENTI FUNZIONALI, INTEGRATORI E NUTRACEUTICI | |||||
| CHIM/08 | 3 | 24 | LESSONS | ||
| Objectives | |
|---|---|
| THE COURSE AIMS TO PROVIDE STUDENTS WITH THE KNOWLEDGE OF FUNCTIONAL FOOD, SUPPLEMENT FOOD AND NUTRACEUTICALS MOST COMMERCIALLY AVAILABLE AND THEIR USE IN HEALTH MANAGEMENT, DESCRIBING BOTH THE CHEMICAL- BIOLOGICAL AND THERAPEUTIC-APPLICATION. THIS COURSE IS AIMED TO OBTAIN KNOWLEDGE AND UNDERSTANDING OF: DEFINITION AND CLASSIFICATION OF FUNCTIONAL FOOD, SUPPLEMENT FOOD AND NUTRACEUTICALS, THEIR PREPARATION METHODS, MECHANISM OF ACTION AND THEIR USE AS ADJUVANTS IN PARTICULAR PATHOLOGIES, IN ORDER TO PROVIDE THE BASIS FOR THE USE OF NUTRACEUTICALS IN HEALTH MANAGEMENT. - RELATIONSHIPS AND/OR SYNERGIES OF FUNCTIONAL FOOD, SUPPLEMENT FOOD AND NUTRACEUTICALS WITH CONVENTIONAL THERAPIES - CHEMICAL FEATURES, THE EXTRACTION, PURIFICATION AND ANALYSIS TECHNIQUES KNOWLEDGE OF THE MAIN ACTIVE COMPOUNDS. - CURRENT LEGISLATION REGARDING FUNCTIONAL FOOD, SUPPLEMENT FOOD AND NUTRACEUTICALS THE STUDENT, BASED ON THE ACQUIRED SKILLS, WILL BE ABLE TO: - APPLY MODERN TECHNOLOGIES IN THE DISCOVERY AND DEVELOPMENT OF A FUNCTIONAL FOOD, A SUPPLEMENT FOOD AND A NUTRACEUTICAL - KNOW AND FORMULATE FOOD SUPPLEMENTS, PHYTOTHERAPEUTIC/NUTRACEUTICAL PRODUCTS - CRITICALLY ASSESS THE PROBLEM OF SCIENTIFIC SUPPORT FOR THE ASSIGNED HEALTH AND NUTRITIONAL CLAIMS. - IMPLEMENT THE CURRENT LEGISLATION REGARDING FUNCTIONAL FOOD, SUPPLEMENT FOOD AND NUTRACEUTICALS. |
| Prerequisites | |
|---|---|
| THE STUDENT MUST HAVE TAKEN THE ANALYTICAL AND CHEMICAL CHEMISTRY OF FOODSTUFFS. |
| Contents | |
|---|---|
| THE COURSE IS DIVIDED INTO 2 MODULES, CALLED MODULE A: FUNCTIONAL FOODS AND SUPPLEMENTS; MODULE B: NUTRACEUTICAL PRODUCTS . MODULE A: FUNCTIONAL FOODS AND SUPPLEMENTS (24 HOURS – 3 ECTS): -INTRODUCTION TO THE COURSE (2 HOURS) - DEFINITION , CLASSIFICATION AND FUNCTIONAL FOOD AND FOOD SUPPLEMENT PROBLEMS (4 HOURS) - ACTIVE SUBSTANCES: SOURCES, EXTRACTION METHODS AND FORMULATION (4 HOURS) COMPOSITION AND PRESENTATION ON - THE LABEL (2 HOURS) - EXISTING LEGISLATION ON FOOD SUPPLEMENTS AND FUNCTIONAL FOODS (4 HOURS) - QUALITY AND SAFETY STANDARDS FOR FUNCTIONAL FOODS AND FOOD SUPPLEMENTS (4 HOURS) - EXAMPLES OF FORMULATIONS WITH PARTICULAR REFERENCE TO THOSE DESIGNED FOR SPORTY USE, WOMEN’S HEALTH AND AGEING (4 HOURS) DEFINITION AND CLASSIFICATION OF NUTRACEUTICALS: TRADITIONAL (CHEMICAL CONSTITUENTS, PROBIOTICS, NUTRACEUTICAL ENZYMES) AND NON-TRADITIONAL NUTRACEUTICALS (FORTIFIED AND RECOMBINANTS NUTRACEUTICS) (2 HOURS - 0.25 ECTS). CHEMICAL STRUCTURES, CHEMICAL- PHYSICAL PROPERTIES, BIOLOGICAL- HEALTH VALUE DEMONSTRATED WITH CLINICAL STUDIES, AND CONTENT IN FOODS OF THE MAIN NUTRACEUTICALS: PARTICULAR ATTENTION WILL BE GIVEN TO DIFFERENT NUTRACEUTICASL WHICH AFFECT THE BONE-MUSCULAR, CARDIOVASCULAR OR METABOLIC SYSTEMS: FATTY ACIDS (2 HOURS - 0.25 ECTS), AMINO ACIDS, PEPTIDES AND PROTEINS (PLANT AND ANIMAL PROTEINS, (2 HOURS – 0.25 ECTS), PREBIOTICS SUCH AS MALTODEXTRIN, FRUIT-OLIGOSACCHARIDES, (2 HOURS -0.25 ECTS), POLYPHENOLS (SUCH AS ANTHOCYANINS, PROANTHOCYANIDINS, STYLBENES, FLAVONOIDS), COENZIN Q-10, LIPOIC ACID, GLUCOSAMINE, VEGETABLE STEROLS, (4 HOURS - 0.5 ECTS), CARBOHYDRATES, MINERAL AND VITAMINS (4 HOURS - 0.5 ECTS). NUTRACEUTICALS: NUTRITIONAL AND HEALTHCARE CLAIMS APPROVED BY EFSA (2 HOURS - 0.25 ECTS). NUBACS CLASSIFICATION (NUTRACEUTICAL BIOAVAILABILITY CLASSIFICATION SCHEME: BIOACCESSIBILITY, ABSORPTION, AND TRANSFORMATION (2 HOURS - 0.25 ECTS). ANTIOXIDANT CAPACITY METHODS TO DETERMINE THE NUTRACEUTICALS ANTIOXIDANT ABILITY (2 HOURS - 0.25 ECTS). DESIGN AND DEVELOPMENT OF A NEW NUTRACEUTICAL PRODUCT (2 HOURS - 0.25 ECTS) |
| Teaching Methods | |
|---|---|
| THE COURSE WILL INCLUDE LECTURES AND IN-CLASS DISCUSSIONS OF PRIMARY LITERATURE FOR A TOTAL OF 48 HOURS (6 CFU). THE LECTURES WILL ALLOW THE STUDENT TO ACQUIRE KNOWLEDGE ON THE TOPIC OF NUTRACEUTICALS, AS REGARDS BOTH THE CHEMICAL- BIOLOGICAL AND THERAPEUTIC- APPLICATION ASPECTS, AS WELL AS THEIR USE IN HEALTH MANAGEMENT. PARTICIPATION IN FRONTAL TEACHING IS STRONGLY RECOMMENDED. |
| Verification of learning | |
|---|---|
| THE FINAL ORAL EXAMINATION WILL CONSIST OF IN-DEPTH QUESTIONS AND DISCUSSION (20 MIN) OF THE TOPICS COVERED DURING THE COURSE. EACH MODULE IS PASSED WITH A MINIMUM MARK OF 18/30 AND THE FINAL MARK DERIVES FROM THE AVERAGE OF THE TWO MODULES (A-B) |
| Texts | |
|---|---|
| REFERENCE BOOKS: [T1] L. MANNINA, M. DAGLIA, A. RITIENI. LA CHIMICA E GLI ALIMENTI NUTRIENTI E ASPETTI NUTRACEUTICI. CASA EDITRICE AMBROSIANA. ZANICHELLI. 2019 [T2] CICERO ARRIGO F.G., COLLETTI A., DI PIERRO F. TRATTATO ITALIANO DI NUTRACEUTICA CLINICA (SINUT SOCIETÀ ITALIANA DI NUTRACEUTICA) EDIZIONI SCRIPTA MANENT. 2019 REFERENCE TEXTS: [T3] PRONTUARIO DI NUTRACEUTICA AD USO UMANO. EDIZIONI SCRIPTA MANENT. 2021 NOTES FROM LECTURES. DIDACTICAL MATERIAL, SLIDES, DISTRIBUTED DURING LESSONS. |
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