270118 VO Bioactive Compounds in Foods (2010S)

Protective and Risk Factors for Humans

1.00 ECTS (1.00 SWS), SPL 27 - Chemie

Block, Termin wird bei der Vorbesprechung festgelegt.

Details

Language: German

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Impact of dietary components on long term health effects in humans (positive and negative effects): Stability of the genetic material, cancer risks, ageing , cardio vascular diseases, immune status, atherosclerosis, and oxidative damage.
Discussion of the effects of a number of important bioactive groups (chemical structures, occurrence, metabolism and protective properties found in in vitro models, animal experiments and humans studies with particular emphasis on nutrigenomics approaches.

Assessment and permitted materials

Minimum requirements and assessment criteria

transfer of know how concerning the basic mechanisms underlying the long term toxic effects of dietary components and the risk assessment of different groups of hazardous compounds ( such as mycotoxins, heterocyclic aromatic amines, nitrosamines, selected heavy metals) as well as discussion of dietary components which possess protective properties
(secondary plant constituents, lactobacilli, phytoestrogens ect.)

Examination topics

genetic toxicology, cancer research, molecular genetics, trancriptomics, proteomics, enzymology, epidemiology

Evaluation: oral examination

Reading list

Elmadfa, I. and C.Leitzmann (2004). Ernährung des Menschen. Suttgart, Verlag Eugen Ulmer GmbH
Ioannides, C. (1998).Nutrition and Chemical Toxicology. Chichester, UK, Wiley.
WCRF (2007). Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective. Washington DC, American Institute for Cancer Research.

Association in the course directory

LC-2, LCHII-2

Last modified: Fr 31.08.2018 08:55