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The course provides basic information on different types of nutraceuticals and functional foods. Attention is given to their structure, occurrence, biosynthesis and active forms. Their function in the body, physiology and human requirements are discussed. For each active substance, the use in functional foods and dietary supplements is presented and students are introduced to current legislation.
The aim is to teach students how to critically evaluate the large amount of multimedia information promoting various dietary supplements or functional foods in relation to the real situation on the market. Students will be introduced to current information on dietary supplements and functional foods that is currently emphasised by experts and/or the general public, the benefits of each product will be discussed, and the risks that may be caused by excessive or inappropriate consumption of dietary supplements currently promoted on the market will also be discussed in detail.
Last update: Schulzová Věra (29.04.2025)
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Within the scope of the syllabus, participation in lectures at least 50% Last update: Schulzová Věra (30.04.2025)
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R: Velíšek J.: The Chemistry of Food. Wiley Blackwell, Oxford, 2014; ISBN 978-1-118-38381-0 R: Velíšek J., Hajšlová J., Chemie potravin, OSSIS, 2009, ISBN 8086659178, 9788086659176 A: Wildman R.E.C., Handbook of Nutraceuticals and Functional Foods, CRC Press 2007, Print ISBN: 978-0-8493-6409-9, eBook ISBN: 978-1-4200-0618-6 A: Pathak Y., Handbook of Nutraceuticals Volume I, Ingredients, Formulations, and Applications, CRC Press 2010, Print ISBN: 978-1-4200-8221-0, eBook ISBN: 978-1-4200-8222-7 Last update: Schulzová Věra (30.04.2025)
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Preparation and presentation of an individual project. Successful completion of written and oral examinations. Last update: Schulzová Věra (30.04.2025)
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1. Introduction Nutraceuticals and functional foods, food supplements, novel foods, definitions 2. Legislation, basic concepts, food labeling, health claims, food allergy 3. Proteins. 4. Probiotics and prebiotics, function in the intestine 5. Carbohydrates. 6. Minerals and trace elements. 7. Fat soluble vitamins, carotenoids, ubiquinones. 8. Maillard reaction products and intermediates. 9. Glukosinonolates, phytosterols. 10. Phytosterols. 11. Lipids. 12. Hydrophilic vitamins. 13. Other nutraceuticals. 14. Nanoparticles and their use in food. Last update: Schulzová Věra (29.04.2025)
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http://eur-lex.europa.eu/cs/index.htm http://www.szpi.gov.cz/ http://www.bezpecnostpotravin.cz/ https://szu.cz/o-szu/ https://www.zakonyprolidi.cz/ Last update: Schulzová Věra (30.04.2025)
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On successful completion of the course students will be able to: Evaluate nutraceuticals and functional foods available on the market and identify biologically active substances that have positive effects on the human body. Evaluate health benefits and their function in the body. Identify the possible negative effects of high doses on the human body. Argue the information to the general public. Last update: Schulzová Věra (30.04.2025)
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| Teaching methods | ||||
| Activity | Credits | Hours | ||
| Obhajoba individuálního projektu | 0.1 | 2 | ||
| Účast na přednáškách | 1 | 28 | ||
| Práce na individuálním projektu | 0.9 | 26 | ||
| Příprava na zkoušku a její absolvování | 1.5 | 42 | ||
| Účast na seminářích | 0.5 | 14 | ||
| 4 / 4 | 112 / 112 | |||