CHIMICA TOSSICOLOGICA DI FARMACI ED ALIMENTI

The course aims to acquire the basic knowledge on the chemical composition of food products, highlighting the characteristics, interactions, reactivity, and eventual modification reactions. It is also proposed to provide students with basic knowledge of the chemical characteristics and reactivity of toxic substances with particular reference to the classes of natural and xenobiotic compounds present in food and their interaction.

Main classes of substances contained in foods and their chemistry. Carbohydrates. Amino acids and proteins. Lipids. Mineral salts. Vitamins. Water. Food additives (preservatives, colorings, emulsifiers, etc.). Classification of toxic agents; Carcinogens; teratogenic substances. Pesticides: insecticides, herbicides, fungicides, acaricides, rodenticides, etc. Metals: lead, mercury, arsenic, cadmium, chromium; Chelation. Atmospheric pollutants; solvents and vapors. Food additives and contaminants

P.Cappelli, V.Vannucchi, Chimica degli alimenti, Zanichelli

P.Cabras, A.Martelli, Chimica degli alimenti, Piccin