20410213 - Nutrienti di origine vegetale

Origin of agriculture and plant domestication.
Characteristics of the main crops: poaceae, fabaceae, rosaceae, solanaceae, brassicaceae. nutritional values of the different plant organs and nutrients bioavailability.
Primary and secondary metabolism.
Nutrients from plants: proteins, lipids and oils, carbohydrates, fibers, minerals, vitamins and antioxidants.
Nutritional values of secondary metabolism and bioactive compounds: terpenes, phenols, alkaloids, cyanogenic glucosides, glucosinolates, non-protein amino acids.
Effects of the environmental conditions on primary and secondary metabolism: food quality and production of aromas, flavors and toxins.
Plant bioactive compounds as dietary supplements. effects of storage conditions and pre- and post-harvest diseases on nutritional quality of plant foods. allergy and intolerances caused by plant substances in crop species.
Genetic improvement and biotechnology approaches to develop crop plants resistant to environmental stress with high nutritive contents.

CONA ALESSANDRA

teacher profile | materiale didattico

Mutuazione: 20410213 Nutrienti di origine vegetale in Biologia per la ricerca molecolare, cellulare e fisiopatologica LM-6 CONA ALESSANDRA

Programma

The main objective of the course is to provide basic knowledge on the main nutrients present in different food plants, such as carbohydrates, lipids and proteins. Specific attention is paid to the biochemical plasticity of secondary metabolism that leads to the formation of both secondary metabolites and bioactive compounds with beneficial effects on human health and anti-nutritional or toxic factors.

Origin of agriculture and plant domestication. Characteristics of the main crops: Poaceae, Fabaceae, Rosaceae, Solanaceae, Brassicaceae. Nutritional values of the different plant organs and nutrients bioavailability. Primary and secondary metabolism. Nutrients from plants: proteins, lipids and oils, carbohydrates, fibers, minerals, vitamins and antioxidants. Nutritional values of secondary metabolism and bioactive compounds: terpenes, phenols, alkaloids, cyanogenic glucosides, glucosinolates, non-protein amino acids. Effects of the environmental conditions on primary and secondary metabolism: food quality and production of aromas, flavors and toxins. Plant bioactive compounds as dietary supplements. Effects of storage conditions and pre- and post-harvest diseases on nutritional quality of plant foods. Allergy and intolerances caused by plant substances present in crop species. Genetic improvement and biotechnology approaches to develop crop plants with high nutritive contents and resistant to environmental stress.



Testi Adottati

1. Piante alimentari. Biologia, composizione chimica, utilizzazione. Rinallo C.; Piccin.
2. Biologia delle Piante. Vol 2: Interazioni con l’ambiente e Domesticazione. Smith A. M. et al.; Zanichelli.
3. Lecture notes and scientific articles provided by the teacher

The professor receives every day by appointment via e-mail: alessandra.cona@uniroma3.it


Modalità Erogazione

The course will take place with lectures

Modalità Valutazione

Option 1: oral exam on the whole program Option 2: The exam is divided into three tests: 1) Written test carried out before the end of the course on the metabolism of sugars, lipids and secondary metabolism pathways (maximum 10 points) 2) Oral presentation of a topic chosen by the student (maximum 10 points) 3) Oral exam on the rest of the program (maximum 10 points)