LLEK10260U Bioactive Components and Health
Volume 2013/2014
Education
MSc Programme in Gastronomy
and Health.
MSc Programme in Biology/Biotechnology
MSc Programme in Biology/Biotechnology
Content
This course contains a series of lectures
starting with an introduction to the area, its basic vocabulary and
scientific methodologies. Then a series of lectures will exemplify
food plant bioactive components, shortly touching upon their
functionality in the plant but with a main focus on their
bioavailability and biochemical transformations, their
bioactivities at the physiological, nutritional and biochemical
level after consumption, and the scientific methodologies used to
investigate such actions. Organoleptic qualities will also be
covered. The following lectures and themes for theoretical
exercises will be typically covered:
1. Overview of basic concepts in evaluation of bioactivity and functionality, including demands on scientific documentation for health claims and basics of chemical safety evaluation.
2. Overview of plant foods and health. How strong is the evidence for disease prevention and what is known or speculated about mechanisms.
3. Relationship between special plant components and taste, interactions in taste.
4. Vegetables 1: Crucifers including cabbage, mustards and watercress (glucosinolates; indoles; isothiocyanates; nuclear receptors; cell cycle control).
5. Vegetables 2: Onion, garlic, carrots, asparagus, parsnip tomato, non-crucifer green vegetables (polysulphides, alkyns, carotenoids etc.; phase 1 and 2 enzyme induction, effects on vision, pro-vitamin A).
6. Fruit: Stone fruit, grapes and citrus (flavonols, ascorbate, triterpenes, carotenoids; antioxidation, effects on cholesterol).
7. Berries, grapes (strawberry, blueberry, craneberry, grapes; polyphenols (catechins and anthocyanins), stilbenes; anti-inflammation, effects on vessel walls).
8. Cereals, fruit and vegetables (soluble and insoluble fibre, glucans, fructans, pectins, arabinoxylans, cell wall structures; gut health and immunity, cholesterol and fat biokinetics).
9. Legumes and grain (isoflavonoids, lignans; hormone mimetic effects).
10. Spices and bioactive compounds in relation to energy balance/expenditure (ginger, parsley, dill, chives, thyme, rosemary; terpenes, gingerol, furocoumarins).
11. Beverages (coffee, tea, cocoa, cola; caffeine, theobromine, cocaine, kahweol, cafestrol).
12. Dairy products (SCFA, peptides, gangliosides, Ca-species).
13. Organic and conventional products (differences and similarities in contents; background for evaluation of differences in health effects).
14. Plant bioactives in innovation.
1. Overview of basic concepts in evaluation of bioactivity and functionality, including demands on scientific documentation for health claims and basics of chemical safety evaluation.
2. Overview of plant foods and health. How strong is the evidence for disease prevention and what is known or speculated about mechanisms.
3. Relationship between special plant components and taste, interactions in taste.
4. Vegetables 1: Crucifers including cabbage, mustards and watercress (glucosinolates; indoles; isothiocyanates; nuclear receptors; cell cycle control).
5. Vegetables 2: Onion, garlic, carrots, asparagus, parsnip tomato, non-crucifer green vegetables (polysulphides, alkyns, carotenoids etc.; phase 1 and 2 enzyme induction, effects on vision, pro-vitamin A).
6. Fruit: Stone fruit, grapes and citrus (flavonols, ascorbate, triterpenes, carotenoids; antioxidation, effects on cholesterol).
7. Berries, grapes (strawberry, blueberry, craneberry, grapes; polyphenols (catechins and anthocyanins), stilbenes; anti-inflammation, effects on vessel walls).
8. Cereals, fruit and vegetables (soluble and insoluble fibre, glucans, fructans, pectins, arabinoxylans, cell wall structures; gut health and immunity, cholesterol and fat biokinetics).
9. Legumes and grain (isoflavonoids, lignans; hormone mimetic effects).
10. Spices and bioactive compounds in relation to energy balance/expenditure (ginger, parsley, dill, chives, thyme, rosemary; terpenes, gingerol, furocoumarins).
11. Beverages (coffee, tea, cocoa, cola; caffeine, theobromine, cocaine, kahweol, cafestrol).
12. Dairy products (SCFA, peptides, gangliosides, Ca-species).
13. Organic and conventional products (differences and similarities in contents; background for evaluation of differences in health effects).
14. Plant bioactives in innovation.
Learning Outcome
This course is
mandatory as part of the MSc programme in Gastronomy and
Health. The course is optional for the master programmes in
Human Nutrition, Clinical Nutrition, Food Science, Biology
Biotechnology and Molecular Medicine. The course will give examples
of specific non-nutritive components in foods and their possible
mechanisms of action. The course is the only one in
these programmes giving a systematic overview of non-nutritive
bioactive components. The course will give a critical insight into
the meaning of bioactivity and functional components, an important
aspect of formulating claims. It also aims to give a more in-depth
insight into the health effects of common plant-based foods,
beverages and spices.
After completing the course the student should be able to:
Knowledge:
- Describing the most common types of bioactive compounds and components in food plants and spices, and their modes of action in the human body.
- Knowing the most important laboratory and clinical methods to evaluate typical health effects of plant foods in human studies in comparison to cell culture and animal studies.
- Knowing the use of the most common experimental designs in the study of plant effects on health or health-related biomarkers.
- Referring to the formal scientific demands for placing a health claim on a food product, - an important criterium for applying innovative activities in the biotechnology field.
Skills:
- Critically assessing methods, results, and conclusions in scientific papers within bioactive compounds, human health and innovation.
- Evaluating the contribution of several studies on a plant food product to conclusions on their effects on human health, enabling claims to be formulated for bioactive compounds.
Compentences:
- Working independently and analytically with scientific literature.
- Critical oral and written presentation at the highest scientifical level.
- Insights into what it takes to bring a health-promoting product to the market.
After completing the course the student should be able to:
Knowledge:
- Describing the most common types of bioactive compounds and components in food plants and spices, and their modes of action in the human body.
- Knowing the most important laboratory and clinical methods to evaluate typical health effects of plant foods in human studies in comparison to cell culture and animal studies.
- Knowing the use of the most common experimental designs in the study of plant effects on health or health-related biomarkers.
- Referring to the formal scientific demands for placing a health claim on a food product, - an important criterium for applying innovative activities in the biotechnology field.
Skills:
- Critically assessing methods, results, and conclusions in scientific papers within bioactive compounds, human health and innovation.
- Evaluating the contribution of several studies on a plant food product to conclusions on their effects on human health, enabling claims to be formulated for bioactive compounds.
Compentences:
- Working independently and analytically with scientific literature.
- Critical oral and written presentation at the highest scientifical level.
- Insights into what it takes to bring a health-promoting product to the market.
Literature
Course literature will be announced at study start on the course’s Absalon page.
Teaching and learning methods
In each session there will
first be lectures in a general subject or on a specific group of
plants with examples of potentially active ingredient groups
related to one or more commonly reported actions in humans. The
selected group(s) of ingredients would represent a typical agonist
for a biochemical or physiological effect. Lectures will be
followed by theoretical exercises, typically including critical
reading of original articles on the days theme followed by plenary
discussions or short individual and ad hoc group
presentations.
Workload
- Category
- Hours
- Exam
- 2
- Lectures
- 24
- Preparation
- 132
- Theory exercises
- 48
- Total
- 206
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Exam
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 2 hours under invigilation---
- Exam registration requirements
- The group report must be submitted and approved in order to sign up for the examination.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Internal grading. One assessor.
- Re-exam
- If 10 or fewer register for the reexamination the examination form will be oral.
Criteria for exam assesment
Please see "Learning
Outcome"
Course information
- Language
- English
- Course code
- LLEK10260U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- C
- Course capacity
- No restrictions.
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting departments
- Department of Nutrition, Exercise and Sports
- Department of Food Science
- Department of Plant and Environmental Sciences
Course responsibles
- Lars Ove Dragsted (4-6f6775644371687b76316e7831676e)
Saved on the
24-09-2013