SAS0019 - NUTRITION AND OXIDATIVE STRESS

courses
ID:
SAS0019
Duration (hours):
32
CFU:
4
SSD:
BIOLOGIA APPLICATA
Located in:
CHIETI
Url:
FOOD AND HEALTH SCIENCES/CORSO GENERICO Year: 1
Year:
2025
Course Catalogue:
https://unich.coursecatalogue.cineca.it/af/2025?co...

Overview

Date/time interval

Primo Semestre (07/10/2025 - 31/01/2026)

Syllabus

Course Objectives


The course aims to provide the student with:
The biochemical basis of oxidative stress and the production of reactive oxygen species (ROS).
An in-depth understanding of the role of nutrition in preventing and combating oxidative stress.
Knowledge of the main natural and functional antioxidants.
Critical skills to evaluate scientific data in the nutritional and biomedical fields.
Awareness of the impact of sustainable nutrition on health and the environment.

Course Prerequisites


Basic knowledge of biochemistry, cell biology and human physiology.
Introductory notions of nutrition.

Teaching Methods


Frontal lessons

Assessment Methods


Oral exam (assessment of understanding, critical synthesis, interdisciplinary connections).
The final grade is expressed out of thirty.
The exam is considered passed with a minimum grade of 18/30.

Texts




"Nutrizione e Stress Ossidativo", di Enzo Nisoli e Andrea Poli – Piccin Editore

"Biochimica della Nutrizione", di Stipanuk & Caudill – Casa Editrice Ambrosiana

"Nutrition and Oxidative Stress: A Mechanistic Approach", di Victor R. Preedy (in inglese, per approfondimenti)

Contents


Introduction to Oxidative Stress and ROS
Role of the Endogenous Antioxidant System
Foods and Nutrients with Antioxidant Properties
Antioxidant Vitamins: C, E, A
Polyphenols and Other Bioactive Compounds
Mediterranean Diet and Oxidative Stress
Nutrition, Inflammation and Chronic Diseases
Food Sustainability and Integrated Prevention

Course Language


ITALIAN

More information


Supplementary material will be provided: scientific articles, slides, nutritional databases.

Degrees

Degrees

FOOD AND HEALTH SCIENCES 
Master’s Degree
2 years
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