Biologically Active Compounds in Food and Mechanism of Action

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Course Description


  • Classification of phytonutrients; Polyphenols-classification, chemical properties
  • Mechanisms of biological action of polyphenols-non-specific mechanisms
  • Mechanisms of biological action of polyphenols-specific mechanisms
  •  Metabolism and bioavailability of polyphenols
  • Classification of glucosinolates, biological properties
  • Glucosinolates - bioavailability, impact on the health
  • Classification and functional properties of carotenoids
  • Classification and functional properties of chlorophylls and betalains
  • Plant  sterols, isoflavones and saponins
  • Melatonin-functional properties
  • The role of diet in diseases prevention


  • classify different groups of phytonutrients according the chemical and biological point of view
  • explain the impact of different processing conditions on the stability and changes of bioactive compounds
  • link the molecular structure of bioactive compounds with antioxidant properties
  • state the most significant natural sources of bioactive compounds
  • present and describe the damage caused by the action of free radicals
  • compare specific and non-specific mechanisms of polyphenol action
  • explain the influence of molecular properties of bioactive compounds on their bioavailability
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