20410213 - Nutrienti di origine vegetale

The course "Nutrients of plant origin" is part of the Plant Physiology training activities of the Master of Science in Biology for Molecular, Cellular and Patho-physiological Research. This course provides basic knowledge relating to the qualitative and quantitative composition and nutritional properties of plant-based foods and their derived processed counterparts. In particular, the course provides 1) an overview of the plants used for human nutrition and their use for the preparation of food products, with an outline of the influence of processing processes on the nutritional properties; 2) an in-depth picture of the main nutrients, aromas and other substances useful for human nutrition present in food of plant origin; 3) a summary of the anti-nutritional factors, allergens and toxic compounds present in some foods of plant origin.

teacher profile | teaching materials

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

Programme

Climate change and food security. Plant varieties and phenotypic plasticity. Effect of environmental conditions on primary and secondary metabolism: food quality and production of aromas, flavors and toxins. Origin of agriculture and plant domestication. Characteristics of the main crops: Poaceae, Fabaceae, Rosaceae, Solanaceae, Brassicaceae. Domestication of Triticum turgidum var. dicoccum, Triticum turgidum var. durum e Triticum. Aestivum. Plant genetic improvement and “the green revolution”. Plant biotechnology for the development of crop plants resistant to environmental stress and/or herbicides and with high nutritional value. Primary and secondary metabolism. Secondary metabolism: terpenes, phenols, alkaloids, cyanogenic glycosides, glucosinolates, non-protein amino acids. Nutritional properties of secondary metabolites: metabolites with toxic effects and metabolites with positive effects on human health. Aromatic plants, spice plants and nervine plants (tea, coffee, cocoa). Natural dyes in food. Bioactive metabolites as food supplements. Primary metabolism: nutritional values of the different plant organs and nutrients bioavailability. Nutrients from plants: carbohydrates (sucrose and starch from different sources), soluble and insoluble dietary fibers, lipids and oils (olive oil and seed oil), proteins, minerals, vitamins and antioxidants. 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.

Core Documentation

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) La chimica e gli alimenti. Nutrienti e aspetti nutraceutici. Luisa Mannina, Maria Daglia, Alberto Ritieni; CEA.
4) Alimentazione, Nutrizione e Salute. Lucantonio Debellis, Alessandro Poli; Edises.
5) Articoli scientifici e lezioni in power point fornite dal docente


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


Type of delivery of the course

Lecture-based course. The lessons will be supported by videos and will also be implemented by consulting specific international databases and web sites.

Type of evaluation

The exam consists of an oral test with three questions, respectively on the three main parts of the program: 1) Domestication, Genetic improvement and Biotechnology 2) Secondary metabolism and nutritional aspects of secondary metabolites 3) Primary metabolism: main classes of nutrients For the question on secondary metabolism it is possible to take the exam on a topic chosen by the student also using a power point presentation.