270215 VO Bioactive Compounds in Foods (2009S)
Protective and Risk Factors for Humans
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Block, Termin wird bei der Vorbesprechung festgelegt.
Vorbesprechung: Di 03.03.2009, 09:15, HS III d. Chem.Institute
Vorbesprechung: Di 03.03.2009, 09:15, HS III d. Chem.Institute
Details
Information
Aims, contents and method of the course
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.)
(secondary plant constituents, lactobacilli, phytoestrogens ect.)
Examination topics
genetic toxicology, cancer research, molecular genetics, trancriptomics, proteomics, enzymology, epidemiologyEvaluation: 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.
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-3, LCHII-3
Last modified: Fr 31.08.2018 08:55
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.