FD SC 622 Nutraceuticals and Functional Foods

Fall 2005 2 Credits Lecture Time: Lecturer: Tue. Th. 2:30 3:20 pm, 124 Stocking Hall Dr. Rui Hai Liu Department of Food Science 108 Stocking Hall, Campus Tel. (607) 255-6235 Fax: (607) 254-4868 E-mail: RL23@cornell.edu

Optional Textbook No textbook required, but handouts and relevant literature will be provided and discussed. Course Description This course covers functional foods and nutraceuticals, natural bioactive compounds, antioxidants and dietary supplements, botanicals and herbs in disease prevention and health promotion. Emphasis areas will include the mechanisms of action and scientific evidence of efficacy of functional foods and nutraceuticals. Biomarkers, safety and efficacy testing, and regulations for functional foods and nutraceuticals will also be discussed. The course is intended for graduate students and advanced undergraduates in food science, nutrition, toxicology, plant science, and horticulture, or related fields. Prerequisites A course in biochemistry equivalent to BIOBM 330 and one year of college biology or permission of the instructor. Course Objectives 1. Provide students with latest information on the rapidly growing field of nutraceuticals and functional foods, including antioxidants and dietary supplements, botanicals and herbs, biomarkers and regulations. 2. Understand the basic scientific principles necessary to evaluate benefits of and claims for nutraceuticals and functional foods. Grades Prelim - 100 point test Term paper and presentation- 100 points Final - 100 point test
1

(40%) (20%) (40%)

Food 622 Nutraceuticals and Functional Foods

Fall 2005 2 Credits Tue. Th. 2:30 3:20 pm, 124 Stocking Hall # Date Topics I. 1 2 3 4 8/25 Th 8/30 Tue 9/1 9/6 Th Tue Introduction and Background Liu Liu Liu Liu Instructor

Introduction to nutraceuticals and functional foods Phytochemicals: phenolics (flavonoids) Phytochemicals (phenolic acids, coumarins) Phytochemicals: carotenoids, organosulfur compounds II. Nutraceuticals and Functional Foods

5 6 7 8 9 10 11 12 13

9/8

Th

Health benefits of fruits and vegetables-cardiovascular disease Health benefits of fruits and vegetables-cancer Bioactive compounds from beverages: green tea, wine/alcohol, and fruit juices Lipid-based functional foods: plant oils and nuts Lipid-based functional foods: conjugated linoleic acid (CLA) and functional products from dairy sources Lipid-based functional foods: omega-3 fatty acids CLA and functional products from dairy sources (2) Blood lipid-lowering nutraceuticals and fat replacers: phytosterols, Salatrim, Olestra (case study and discussion: Benecol) Soybean and soy products: isoflavonoids Fall Break Prelim

Liu Liu Liu Liu Liu Brenna Liu Liu Liu

9/13 Tue 9/15 Th 9/20 Tue 9/22 Th 9/27 Tue 9/29 Th 10/4 Tue 10/6 Th 10/11

14

10/13 Th

Lewis 15 16 17 10/18 Tue Carbohydrate-based functional foods: oligosaccharides, resistant starch and dietary fiber Lewis 10/20 Th Carbohydrate-based functional foods: low-glycemic index and glycemic load Liu

10/25 Tue Probiotics, probiotic foods, and prebiotics III. Dietary Supplements, Fortification, Botanicals and Herbal Remedies

18 19 20 21 22

10/27 Th 11/1 11/3 11/8

Vitamins-vitamin E

Parker Liu Miller Liu Liu

Tue Whole grain-based functional foods Th Fortification of vitamins and minerals

Tue Case study and discussion: Dietary Approaches to Stop Hypertension (DASH) Dietary patterns and food synergy: health benefits of whole foods IV. Safety and Regulations

11/10 Th

23

11/15 Tue Biomarkers for nutraceuticals and functional foods: assessment and validation Concerns: safety and efficacy testing for nutraceuticals and functional foods 11/17 Th National and international regulations V. Product Development

Liu

24

Regenstein

25

11/22 Tue Case study and discussion: Developing a novel functional food THANKSGIVING RECESS 11/23-11/27

Liu

26 27 28

11/29 Tue Case study and discussion: Developing a novel functional food 12/1 Th Case study and discussion: Developing a novel functional food Case study and discussion: Developing a novel functional food

Liu Liu Liu

Protein and peptide-based functional foods: bioactive peptides and proteins, prebiotics and probiotics, and edible vaccines Effect of processing on functional ingredients Formulating special products for special needs Future nutraceuticals and functional foods, and research needs