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Programa de Pós-Graduação em Ciências Aplicadas a Produtos para a Saúde – PPG-CAPS (CAPES 5)

Alimentos Funcionais e Saúde

Ementa

Estudo dos alimentos funcionais e seus compostos bioativos, abordando os conceitos, fundamentos e legislação geral, bem como aqueles específicos para os principais grupos de compostos bioativos (compostos fenólicos, carotenoides, ácidos graxos, e outros) e a sua relação com o bem estar do indivíduo contemplando aulas teóricas e práticas com abordagem nos efeitos dos compostos bioativos para linhagens tumorais com testes in vitro (cultura de células; ciclo celular e viabilidade celular); testes in vitro com cultura primária (medula óssea, baço, linfonodos e cavidade peritoneal); citometria de fluxo (imunofenotipagem); microscopia ótica (análise morfológica das células).

Referências Bibliográficas:

REFERÊNCIAS NÃO VIRTUAIS: 1.COMINETI, C.; ROGERO, M.M.; HORST, M.A. Genômica Nutricional: dos fundamentos à nutrição molecular: 1° ed. São Paulo: Editora Manole, 2017. 2.GILBERTO, J.; SENYUVA, H. Bioactive Compounds in Foods. 1° ed. UK. Editora Blackwell, 2008. 3.BAGCHI, D.; PREUSS, H.G.; SWAROOP, A. Nutraceuticals and Functional Foods in Health and Disease Prevention. 1° ed. NY: Editora CRC Press, 2016. 4.WATSON. R.R.; PREDDY, V.R. Bioactive foods in promoting health. 1° ed. London: Editora Academic Press, 2010.REFERÊNCIAS DISPONÍVEIS ONLINE: 1.Bahare Salehi et al. Plant-Derived Bioactives and Oxidative Stress-Related Disorders: A Key Trend. 2.towards Healthy Aging and Longevity Promotion. Appl. Sci. 2020, 10, 947; doi:10.3390/app10030947. 3.Bartosz Malinowski, Raul Ignacio Fajardo Leighton, Christopher George Hill, Paweł Szandorowski, Michał Wicinski. Bioactive Compounds and Their Effect on Blood Pressure—A Review. Nutrients 2020, 12, 1659; doi:10.3390/nu12061659. 4.Corinne L. Bush, Jeffrey B. Blumberg, Ahmed El-Sohemy, Deanna M. Minich, J_ose M. Ordovas, Dana G. 5.Reed, and Victoria A. Yunez Behm. Toward the Definition of Personalized Nutrition: A Proposal by The American Nutrition Association. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2020, VOL. 39,NO. 1, 5–15. 6.De Santis Stefania, M. L. Clodoveo, M. Cariello, G. D’Amato, C. Franchini, M. F. Faienza & F. Corbo. Polyphenols and obesity prevention: critical insights on molecular regulation, bioavailability, and dose in preclinical and clinical settings. Critical Reviews in Food Science and Nutrition,doi.org/10.1080/10408398.2020.1765736. 7.Fabio Caradonna , Ornella Consiglio, Claudio Luparello and Carla Gentile. Science and Healthy Meals in theWorld: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet. Nutrients, 2020, 12, 1748; doi:10.3390/nu12061748. 8.Jun Tao, Sha Li, Ren-You Gan, Cai-Ning Zhao, Xiao Meng & Hua-Bin Li. Targeting gut microbiota with dietary components on cancer: Effects and potential mechanisms of action. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 2020, VOL. 60, NO. 6, 1025–1037. 9.Kevin B. Comerford, Gonca Pasin. Gene–Dairy Food Interactions and Health Outcomes: A Review of Nutrigenetic Studies. Nutrients 2017, 9, 710. 10.Maria-Jose Motilva, Aida Serra, and Laura Rubio. Nutrikinetic studies of food bioactive compounds: fromin vitro to in vivo approaches. Int J Food Sci Nutr, 2015; 66(S1): S41–S52. 11.Ramesh Kumar Saini, Young-Soo Keum, Maria Daglia, Kannan RR Rengasamy. Dietary carotenoids in cancer chemoprevention and chemotherapy: A review of emerging evidence. Pharmacological Research, 2020, 157, 104830. 12.Raúl Domínguez-Perles, Nieves Baenas, Cristina García-Viguera. New Insights in (Poly)phenolic Compounds: From Dietary Sources to Health Evidence. Foods 2020, 9, 543; doi:10.3390/foods9050543. 13.Siliang Wang, Yuan-Yuan Wu1, Xu Wang, Peiliang Shen, Qi Jia, Suyun Yu, Yuan Wang, Xiaoman Li, Wenxing Chen, Aiyun Wang, Yin Lu .Lycopene prevents carcinogen-induced cutaneous tumor by enhancing activation of the Nrf2 pathway through p62-triggered autophagic Keap1 degradation. Aging, 2020, Vol. 12, n°9, 8167-8190. 14.Wojciech Grodzicki, Katarzyna Dziendzikowska. The Role of Selected Bioactive Compounds in the Prevention of Alzheimer’s Disease. Antioxidants 2020, 9, 229.

Docente responsável: Vanessa Naciuk e Felipe Leite