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