Content

Subject carrier

Description

1. DEFINITIONS OF TERMS AND LEGISLATION:
a. nutraceuticals,
b. functional foods,
c. Food supplements
d. Health claims and EFSA

2. NUTRACEUTICS, FUNCTIONAL FOODS AND DIETARY SUPPLEMENTS:
a. History and development of nutraceuticals
b. Nutraceuticals as part of modern nutrition
c. Distribution of nutraceuticals and nutraceutical products
d. Nutraceuticals, functional foods and dietary supplements in prevention and treatment – the importance of antioxidant activity
e. Impact of nutraceuticals on health and physiological needs

3. PRESENTATION OF INDIVIDUAL GROUPS AND FUNCTIONS OF NUTRACEUTICALS AND FUNCTIONAL FOODS:
a. Polyphenols
b. Isoflavones
c. Carotenoids
d. Essential fatty acids
e. Tocopherols and tocotrienols
f. Coenzyme Q10
g. Bioactive compounds of garlic
h. Bioactive compounds of olive oil
i. Types and functions of dietary fiber
j. Probiotics
k. Proteins, peptides and amino acids
l. Medicinal mushrooms
m. Spices and herbs

The individual chapters include a presentation of nutraceuticals and their action in the prevention and treatment of chronic diseases, such as diseases of the skeleton, cardiovascular and respiratory system, neurological changes, in the prevention of cancer, in obesity, diabetes and metabolic syndrome, in eye and skin diseases, in diseases of the gastrointestinal tract, their impact on aging processes, insomnia, physical endurance.

4. FOOD SUPPLEMENTS
a. Presentation of some nutritional supplements and their function (caffeine, lecithin, carnitine, chitosan, bioactive compounds from marine organisms…)
b. Safety, quality and side effects of nutritional supplements