ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20216f11Semester: 2011/2012 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: Upon finishing the course student will have a solid understanding of structure-activity relationship of flavonoids. Student will demonstrate knowledge of the role of flavonoid compounds in plants and animals.
Competences: Upon successful completion of this course the student will demonstrate the ability to design biocatalyzed reactions of flavonoid compounds, leading to new derivatives of interesting biological properties.
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.
Assessment methods: Written exam, the minimal level of knowledge required to pass the course: 60%.
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