PHARMACOLOGY, TOXICOLOGY AND FOOD BOTANICS

Integrated educational activity

Course Sheet

Course code:

SAS0012

Academic Year of enrolment:

2022

Year of supply:

2023/2024

Degree:

Course of 2nd Cycle Degree in FOOD AND HEALTH SCIENCES

Language:

Italian

Moduls:

BOTANIC OF THE MEDITERRANEAN DIET - 3 credits
PHARMACOLOGY OF FOOD AND FOOD COMPOUNDS - 5 credits
FOODS TOXICOLOGY - 3 credits

Location:

CHIETI

Credits:

Programme Year:

Cycle:

Second semester

Hours of classroom activity:

Prerequisites:

As stated by the course

Objectives

PHARMACOLOGY
LEARNING OBJECTIVES
The course is part of the specific objectives of the study program aimed at training a professional figure able to: understand and understand the concepts of general pharmacology and the pharmacodynamic principles applied to nutrients, functional foods and food supplements.
The course aims to allow the student to develop
- the tools for a reasoned understanding of what the drug produces once it has been introduced into the human organism (pharmacodynamics) taking into account how it is distributed and modified in the organism itself (pharmacokinetics), integrating the knowledge on the mechanism of action, efficacy and safety of drugs with knowledge on the physiology of pharmacological targets and on the pathophysiology of processes modified by pharmacological intervention.

EXPECTED LEARNING OUTCOMES
At the end of the course the student, as far as he is competent, will be able: i) to know the pharmacological basis of the therapy; ii)
ii) knowing the difference between drugs and food supplements, iii) knowing how to deal with the problems related to the possible interactions between drugs, foods, food supplements, and phytotherapeutic drugs.
The course will help to provide the student with tools that will allow him to improve the competence in the management of drug therapy and the ability to relate with other professional figures.
The course aims to provide students with the knowledge of the general principles of pharmacokinetics and pharmacodynamics with particular reference to the substances contained in foods and / or health products (e.g. supplements, functional foods, nutraceuticals). This kind of knowledge is necessary for the training of professional figures able to face and solve the pharmacological problems related to supplements, functional foods or nutraceutical business. The course therefore fits into the general objective of the course of study to provide "knowledge on the pharmacological properties of nutrients, nutritional supplements, nutraceuticals used in the prevention and therapy of diseases, both in adults and in children".
TOXICOLOGY
The course aims to provide students with the knowledge of chemical, chemical-physical and microbiological analysis of food in order to assess the toxicological risk on public health.
Through lectures, consultation of the reference text and of the scientific literature, students will be able to learn topics in a critical way concerning problems related to food toxicology. The course also aims to provide students with the latest techniques for assessing chemical and biological contaminants, and national and European regulatory aspects relating to the regulation of chemical and biological contaminationThe course aims to train professionals capable of facing and solving problems relating to the sector.
BOTANY
Knowledge of traditional herbal ingredients related to area of production
Plants used in the mediterranean diet as source of nutrients and health metabolites

Contents

PHARMACOLOGY
The course includes two sections:
1) General pharmacology: this section describes the principles that underlie the human-drug interactions and that in turn are divided into two chapters, one related to Pharmacokinetics (the effects that the body has on drugs) and the other one on Pharmacodynamics (the cellular and molecular mechanisms that underlie the therapeutic, unwanted and toxic effects of drugs).
2) Special Pharmacology and therapy: this section describes the pharmacodynamic principles applied to nutrients, functional foods and food supplements.
TOXICOLOGY
Toxic substance, toxicity mechanism, toxic effect.
BOTANY
-chemical composition of vegetal organism
-biodiversity and chemodiversity
The Mediterranean Diet as human heritage
-metaboliti primari e secondari
-ecotipe and local varieties

Extended Syllabus

PHARMACOLOGY
Introduction to the course.
History, development and objectives of pharmacology.
Drugs, nutrients, nutraceuticals and health products: definitions and regulations.
Principles of general pharmacology: pharmacokinetics (absorption, distribution, metabolism and excretion; concept of bioavailability); pharmacodynamics (interaction of drugs with their molecular targets; concepts of agonist and antagonist; dose-response relationships).
Pharmacokinetic principles applied to nutrients, functional foods and food supplements.
EFFECT OF DIET ON DRUG ACTION: modification of the absorption, metabolism and elimination of drugs by the diet. Influence of drugs on nutrient absorption.
Pharmacodynamic principles applied to nutrients, functional foods and food supplements.
Factors that modify the action of drugs and nutrients: age, genetic polymorphisms, tolerance, organ disorders, microbiota; interaction between drugs and foods.
Pharmacology of food supplements
- Vitamin: Fat-soluble and water-soluble vitamin.
- Antioxidants: natural and synthetic antioxidants. Lipophilic and hydrophilic antioxidants Components
antioxidants, polyphenols in virgin olive oil, wine and other foods. Carotenoids, Anthocyanins.
Antioxidant vitamin.
- Phytocompounds of the diet: flavonoids, phytosterols, phytoestrogens, glucosinolates, terpenes and plant phenols
herbs and spices.
- Macrominerals and microminerals.
-Hints on prebiotics and probiotics, intestinal microbiome
-Interactions between drugs, foods, supplements and herbal medicines

Eating behavior
- Main neurotransmitter systems involved in eating behavior and their interactions
- Neurochemical basis of compulsive food consumption
- Drugs that modulate fame and satiety.
TOXICOLOGY
Toxic substance, toxicity mechanism, toxic effect. Nature and complexity of foods. Food safety standards, for their ingredients and for contaminants. Legislation and methods used to assess the safety of food, ingredients and contaminants. Food safety, adverse reactions to foods or their ingredients. Tolerance levels for food operations: pesticide residues, drugs used in animal husbandry, unavoidable contaminants. Substances for which a level of tolerance cannot be considered (toxins in fish, molluscs, crustaceans, microbial agents, bovine spongiform encephalopathy). Phytosanitary products, voluntary and food additives, antimicrobial additives. Food storage methods. Interaction between food and xenobiotics. Food legislation and consumer protection in Italy and the European Community.
BOTANY
Plant domestication
Plants and environmental interactions
Chemical composition of plants used in the mediterranean diet as expression of biodiversity (chemotypes and ecotypes)
Plant ingredients in the mediterranean diet and their roles as: food, aromatics, spice and additives
Monography on selected plants most relevat for traditional use or health effects

Recommended Bibliography

PHARMACOLOGY
The recommended texts are:
Farmacologia -H.P. Rang, M.M. Dale, J.M. Ritter, P.K. Moore, Casa Editrice Ambrosiana, (last edition).
"Le basi della Farmacologia" seconda edizione italiana, Zanichelli (Michelle A. Clark, Richard Finkel, Jose A. Rey, Karen Whalen)
For further information:“Fondamenti di farmacologia per infermieri” Clayton, Stock (last edition)

Any additional materials will be made available by the teacher to supplement the recommended texts and uploaded to the dedicated website.
TOXICOLOGY
Alice Capuano Food Toxicology, Giovanni Dugo, Patrizia Restani Published by UTET
Any university-level text conforming to the course program. Notes and materials (slides) of the course from the teaching website.
BOTANY
notes and websites used during classes

Methods of Provision

Conventional

Teaching Methods

PHARMACOLOGY
The teaching is divided into lectures whose purpose is to transmit concepts, information and schemes.
TOXICOLOGY
The teaching is structured in 24 hours in front, divided into 2-hour lessons. Frontal lectures are theoretical lectures in the classroom. During the course, students will be offered individual and / or group work
BOTANY
classes and laboratory practice

Evaluation methods

Verification of learning:

PHARMACOLOGY
Type of exam:oral

The level of learning takes place as an oral examination. During the oral examination the mastery of an adequate terminology and the logical / argumentative ability are also evaluated. If the teacher is not able to be present, a test of 15 multiple choice questions (only one right) will be administered to the students.
The examination procedure and its evaluation are indicated by the teacher at the beginning of the lessons.

Evaluation: Rating in thirtieths
TOXICOLOGY
The exam consists of an oral test. The topics examined will reflect those covered during the course and present in the program. The personal contribution of the student, his / her work, the commitment and the consistency shown during the attendance period will be evaluated
To pass the exam it will be necessary to acquire a correct, clear and synthetic terminology paying attention to the possible logical connections between the topics developed during the course of study
BOTANY
Multiple-answer test (30 items, 5 answers each - only 1 correct).
Final score: 1 point for each correct answer

Contacts/More Information

PHARMACOLOGY
Student Reception

Every Friday from 11 am to 1 pm at the CAST, Campus Universitario, Via Luigi Polacchi 11, 66013 Chieti Scalo. Tel 0871-541471
after taking appointment by email (s.tacconelli@unich.it)
TOXICOLOGY
Slides projected during the course in pdf format will be available

Università degli Studi
"G. d'Annunzio"

Chieti - Pescara

Aree

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