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
FOOD PLANTS: FROM WILD ANCESTORS TO GMOs
The origins of agriculture and the processes of domestication and genetic improvement in relation to the botanical families to which important food plants belong, including Poaceae, Solanaceae, and Brassicaceae. Local varieties. Genetic improvement and the Green Revolution. The loss of biodiversity. Biotechnologies for the development of GM food plants resistant to environmental stress and/or herbicides and with high nutritional value. Seedless fruits and GMO fruits. The market between the recovery of ancient varieties and GM plants.
NUTRIENTS FROM FOOD PLANTS AND THEIR BIOAVAILABILITY
Carbohydrates: simple sugars, starch, and inulin. Caloric content, glycaemic index, and sweetness of simple sugars. Sweeteners. Starch: structure, properties, and glycaemic index of different starch types. The processes of starch gelatinisation and retrogradation. Starch-producing plants. The role of gluten in dough and the main gluten-related pathologies. The presence of gluten in ancient and modern wheat varieties. Essential amino acids. Antinutrients: non-protein amino acids and lectins. Proteolytic enzymes from pineapple, fig, and papaya. Soluble and insoluble dietary fibre. Antioxidants. Plant-derived vitamins. Lipids: oils and fats. The saponifiable and unsaponifiable fractions. Seed oil, olive oil, and extra-virgin olive oil. Effects of storage conditions and pre- and post-harvest pathologies on the nutritional quality of plant-derived foods.
SECONDARY METABOLISM AND BIOACTIVE COMPOUNDS
Secondary metabolism: terpenes, phenols, alkaloids, cyanogenic glycosides, glucosinolates. The nutritional aspects of secondary metabolites: metabolites with toxic effects and metabolites with positive effects on human health (nutraceuticals). Aromatic plants, spice plants, and stimulant plants (tea, coffee, cacao). Natural colorants in food. Bioactive metabolites in dietary supplements.
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) Scientific articles and power point lessons provided by the teacher
The professor receives every day by appointment via e-mail: alessandra.cona@uniroma3.it
Fruizione: 20410213 Nutrienti di origine vegetale in Biologia Molecolare, Cellulare e della Salute LM-6 R CONA ALESSANDRA
Programme
Climate change and food security. Plant varieties and phenotypic plasticity. Effects of environmental conditions on primary and secondary metabolism: primary production and food quality with regard to nutrients, nutraceuticals, and antinutrients.FOOD PLANTS: FROM WILD ANCESTORS TO GMOs
The origins of agriculture and the processes of domestication and genetic improvement in relation to the botanical families to which important food plants belong, including Poaceae, Solanaceae, and Brassicaceae. Local varieties. Genetic improvement and the Green Revolution. The loss of biodiversity. Biotechnologies for the development of GM food plants resistant to environmental stress and/or herbicides and with high nutritional value. Seedless fruits and GMO fruits. The market between the recovery of ancient varieties and GM plants.
NUTRIENTS FROM FOOD PLANTS AND THEIR BIOAVAILABILITY
Carbohydrates: simple sugars, starch, and inulin. Caloric content, glycaemic index, and sweetness of simple sugars. Sweeteners. Starch: structure, properties, and glycaemic index of different starch types. The processes of starch gelatinisation and retrogradation. Starch-producing plants. The role of gluten in dough and the main gluten-related pathologies. The presence of gluten in ancient and modern wheat varieties. Essential amino acids. Antinutrients: non-protein amino acids and lectins. Proteolytic enzymes from pineapple, fig, and papaya. Soluble and insoluble dietary fibre. Antioxidants. Plant-derived vitamins. Lipids: oils and fats. The saponifiable and unsaponifiable fractions. Seed oil, olive oil, and extra-virgin olive oil. Effects of storage conditions and pre- and post-harvest pathologies on the nutritional quality of plant-derived foods.
SECONDARY METABOLISM AND BIOACTIVE COMPOUNDS
Secondary metabolism: terpenes, phenols, alkaloids, cyanogenic glycosides, glucosinolates. The nutritional aspects of secondary metabolites: metabolites with toxic effects and metabolites with positive effects on human health (nutraceuticals). Aromatic plants, spice plants, and stimulant plants (tea, coffee, cacao). Natural colorants in food. Bioactive metabolites in dietary supplements.
Core Documentation
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) Scientific articles and power point lessons provided by the teacher
The professor receives every day by appointment via e-mail: alessandra.cona@uniroma3.it
Attendance
In presence (remote teaching for the categories of students authorized by the University)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) Primary metabolism: main classes of nutrients 3) Secondary metabolism and nutritional aspects of secondary metabolites Alternatively, for point 1 and 2, intermediate tests are foreseen. For the questions on secondary metabolism, it is possible to take the exam on a topic chosen by the student also using a power point presentation.