Courses list

Wersja polska

Course code: NTSS20278f16
Semester: 2016/2017 summer
Name: Flavonoids in Biotechnology, Pharmacy and Food Industry
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Edyta Kostrzewa-Susłow
Language of instruction: Polish


Learning outcomes: Knowledge: Students can describe the structure-activity relationships of flavonoid compounds and can describe the role of flavonoids in living organisms, both in plants and animals. Skills: Students have the ability to design biocatalysed reactions of flavonoid compounds and to analyse them with respect to their usefulness in obtaining derivatives of interesting biological properties.

Competences: Social skills (attitude): Students are aware of beneficial health effects of flavonoids and their role in prevention and treatment of lifestyle diseases.

Prerequisites: Organic Chemistry, Biochemistry

Course content: Structure and classification of flavonoids. The role of flavonoids in plants. Biological properties of flavonoids. Structure versus antioxidant activity of flavonoids. Assimilation and metabolism of flavonoids. Microbial and enzymatic transformations of flavonoids. Non-natural flavonoids – their application and properties. Complexes of bio-flavonoids and their derivatives with metal ions. Flavonoids as nutraceuticals.

Recommended literature: 1. Di Carlo G., Mascolo N., Izzo A.A., Capasso F. (1999) Flavonoids: old and new aspects of a class of natural therapeutic drugs. Life Science, 65, 4, 337-353; 2. Harborne J.B. (1988) The Flavonoids, Chapman and Hall, London, 1988; 3. Harborne J.B.(1997) Ekologia biochemiczna, Wydawnictwo Naukowe PWN, Warszawa, 1997; 4. Harborne J.B., Baxter H. (1999) The Handbook of Natural Flavonoids, John Wiley & Sons, Chichester, 1999; 5. Kączkowski J. (1993) Biochemia roślin, tom 2, PWN, Warszawa, 1993.

Assessment methods: Written exam

Comment: