BPH 424
Nutraceuticals, Dietary Supplements and Herbal Products 3 credits
1.
Introduction.
2.
Food Science and
nutrition:
Overview on medical foods, nutraceuticals, functional foods and dietary
supplements
3.
Food components and
nutrition:
Food composition, macronutrients, micronutrients, protein, carbohydrate, fats
and oils vitamins, minerals, dietary fibers and fiber-like ingredients, trans
fatty acids and omega 3,6,9 fatty acid, sugar and fat substitutes.
4.
Food, nutrition,
health and diseases:
Relationship of nutrition and health, dietary guidelines/food pyramid, food
habit and obesity, effects of trans and omega 3,6,9 fatty acid on health and
diseases.
5.
Food processing and
food products developments: Food preservation, food irradiation, fermentation,
processing of dairy foods, confectionary foods, cereals ad grains, beverages,
special infant foods and formulas,
Microorganism in food, food packaging
6.
Nutraceuticals
in herbal products, fruits, vegetables ad grains with health benefits; effects
of nutraceutical on cancer, immune system, phytochemicals and their roles in
prevention of specific diseases. Antioxidant, antidiabetic, anti-inflammatory a
hypolipedimic herbs and nutraceuticals
7.
Pharmacological aspects of herbal medicines: Used recipe, dosage,
pharmacological action, side effects, toxicity, contraindications, precautions,
adverse effects etc. of traditional medicaments.
8. Formulation and dosage forms
of herbal medicines: Types and methods, use of modern technology and
pharmaceutical knowledge.
9. Quality
control of herbal drugs: Introduction, detection of adulterants including
the presence of API, determination of foreign matters, development of
standardization parameters, phytoconstituents and their analysis, analytical
procedures for some bioactive materials,
antimicrobial and parasiticidal screenings of herbal drugs.
10. Food Biotechnology: Genetic
engineering, improving plant and animal products, improving food processing