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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Course content
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- Basic terms, classification of biologically active substances, nutraceuticals, dietary supplements, functional foods, new foods. - Carbohydrates, lipids, proteins and nucleic acids. - Alkaloids, glycosides - phenolic, steroid and cyanogenic glycosides. - Tannins and natural dyes, isoprenoids, essential oils. - Vitamins, enzymes, steroids, minerals. - Biologically active substances in foods of plant origin and their changes. - Biologically active substances in foods of animal origin and their changes. - Effects on the organism, use, monitoring, biological activity and authenticity of bioactive substances. - Preparation and evaluation of experiments using modern ICT.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| learning outcomes |
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| Knowledge |
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| divide biologically active substances into individual groups according to structure and their functional effect |
| divide biologically active substances into individual groups according to structure and their functional effect |
| describe the mechanisms of action of biologically active substances in living organisms |
| describe the mechanisms of action of biologically active substances in living organisms |
| Skills |
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| can perform common methods of sample processing and preparation for biologically active substances analysis |
| can perform common methods of sample processing and preparation for biologically active substances analysis |
| can perform conventional methods of isolating biologically active substances from matrix |
| can perform conventional methods of isolating biologically active substances from matrix |
| can perform routine biologically active substances analyzes by different methods |
| can perform routine biologically active substances analyzes by different methods |
| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
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Recommended literature
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CAMPOS, M.R.S. Bioactive Compounds: Health Benefits and Potential Applications.
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GILBERT, J., SENYUVA, H.Z. Bioactive Compounds in Foods.. Oxford, 2008. ISBN 978-1-4051-5875-6.
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HEGEDŰSOVÁ, B. Bioaktívne látky ako fytonutrienty v záhradníckych produktec. Nitra SPU, 2016. ISBN 978-80-552-1546-4.
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SALTER, A., WISEMAN, H., TUCKER, G. Phytonutrients. John Wiley & Sons, 2012. ISBN 9781118240922.
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TUNG-CHING, L., CHI-TANG, H. Bioactive Compounds in Foods: Effects of Processing and Storage. American Chemical Society, 2002.. ISBN ISBN 0841237654.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin I, II. Tábor: OSSIS, 2009. ISBN 978-80-86659-17-6.
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WILDMAN, R.E.C., WILDMAN, R., WALLACE, T.C. Handbook of Nutraceuticals and Functional Foods. CRC Press, 2006.
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