Università Roma Tre

The main objective of the course is to provide basic knowledge on the main nutrients present in different food plants, such as carbohydrates, lipids and proteins. Specific attention is paid to the biochemical plasticity of secondary metabolism that leads to the formation of both secondary metabolites and bioactive compounds with beneficial effects on human health and anti-nutritional or toxic factors.

Origin of agriculture and plant domestication. Characteristics of the main crops: Poaceae, Fabaceae, Rosaceae, Solanaceae, Brassicaceae. Nutritional values of the different plant organs and nutrients bioavailability. Primary and secondary metabolism. Nutrients from plants: proteins, lipids and oils, carbohydrates, fibers, minerals, vitamins and antioxidants. Nutritional values of secondary metabolism and bioactive compounds: terpenes, phenols, alkaloids, cyanogenic glucosides, glucosinolates, non-protein amino acids. Effects of the environmental conditions on primary and secondary metabolism: food quality and production of aromas, flavors and toxins. Plant bioactive compounds as dietary supplements. Effects of storage conditions and pre- and post-harvest diseases on nutritional quality of plant foods. Allergy and intolerances caused by plant substances present in crop species. Genetic improvement and biotechnology approaches to develop crop plants with high nutritive contents and resistant to environmental stress.

1. Piante alimentari. Biologia, composizione chimica, utilizzazione. Rinallo C.; Piccin.
2. Biologia delle Piante. Vol 2: Interazioni con l’ambiente e Domesticazione. Smith A. M. et al.; Zanichelli.
3. Lecture notes and scientific articles provided by the teacher

The professor receives every day by appointment via e-mail: alessandra.cona@uniroma3.it