Educational guide 2013_14 Faculty of Chemistry

Nutrition and Metabolism (2012)

Contents

Topic	Sub-topic
1. Introduction	Context; el concepte d’aliment funcional; al·legacions nutricionals i de salut, criteris i reglamentació; disseny d’aliments funcionals; exemples de components bioactius; generalitats: diana, dosi i seguretat Context, the concept of functional food, nutritional and health claims, functional food design, examples of bioactive compounds; generalities: target dose and safety
2. Prebiotics and probiotics; fiber and fructooligosaccharides	- Endogenous microflora: Brief introduction to the endogenous microflora: Function Objectives of dietary intervention on microflora, biodiversity, and carbohydrate and xenobiotics metabolism. - Probiotics: Definition, Characteristics, Criteria for selection of desirable probiotic microorganisms, biological effects on humans, and safety - Prebiotics: Definition and criteria, nutritional benefits, examples: oligofructose and inulin, GOS, Soybean oligosaccharides, lactulose, allegations.
3. Fatty acids	Types: polyunsaturated fatty acids omega 3 and omega 6. Conjugated fatty acids. Beneficial functions. Natural sources. Use as functional foods
4. Phenolic compounds	Classification. Effects beyond antioxidant capacity. Flavonoids. Phytoestrogens.
5. Bioactive peptides	Definition. Sources and methods of production. Physiological effects and mechanisms of action.
6. Phytosterols	Definition, effects and mechanisms of action. Other phytochemicals: glucosilonats and xenobiotics.
7. Other bioactive compounds	- Other non-essential nutrient used in functional foods: lecithin, L-carnitine, phospholipids ... - Future perspectives: discovery of new bioactive compounds, use in functional foods.

Competences	Learning aims	Contents
Planning	Methodologies	Personalized attention
Assessment	Sources of information	Recommendations