Natural Antioxidants, Vitamins and Phytosterols

Aim of this course is to provide knowledge on intake, bioavailability and biological activity of natural antioxidants, both derived from officinal plants and foods. Moreover, students will have knowledge on vitamins intake, on vitamins deficiencies and on phytosterols biological activities. Finally, aim of this course is to provide knowledge to perform a correct bibliographical research during a lesson in the computer lab.

At the end of the course, students will be able to critically evaluate the antioxidant properties of a molecule. Students will be able to describe biological activities, bioavailability and plant/food sources of vitamins, phytosterols and natural antioxidants. Moreover, students will be able to perform a correct bibliographical research on subjects covered during the course.