INTRODUCTION OF BIOLOGY AND BIOCHEMISTRY

The course aims to provide students with knowledge on nutrition from a biochemical point of view, therefore both as a source of macro and micronutrients useful for the structuring of body tissues and energy source for vital processes, and as a source of protective macromolecules and harmful to the body; it also proposes to investigate the metabolic aspects related to the use of nutrients, so that the student achieves the scientific-cultural objectivity necessary to face the problems related to food preparation, nutritional assessment of diets and critical issues in food inspection and distribution.

Teaching is provided through lectures.

Intermediate (agreed) tests could be provided in itinere.

Elements of biology: eukaryotic cell (animal and plant), prokaryotic, membranes, organelles, bioenergetics and metabolism. Enzymes and enzymatic activities related to the body's demands. Biological macromolecules of food interest: proteins, lipids, sugars and their transformation. Digestion, intake, distribution and processing of nutrients, metabolic specialization of organs and tissues, regulation of metabolism and management of energy reserves in alternating meals-fasting. Free radicals and oxidative stress; foods as antioxidants: enzymatic and non-enzymatic antioxidant defense systems by the body, foods as a source of xenobiotics, hints on their biochemical disposal by the body.

1. Biochimica degli alimenti e della nutrizione, Ivo Cozzani,Enrico Dainese ,PICCIN

2. Basi molecolari della nutrizione-Giuseppe Arienti, PICCIN

3. Biochimica della nutrizione- Ugo Leuzzi,Ersilia Bellocco,Davide Barreca -Zanichelli

4. Fondamenti di Biochimica, D. Voet, J.G. Voet, Zanichelli

5. Biologia, David Sadava et al, Zanichelli