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Information
| Unit | |
| Code | SD0745 |
| Name | Natural Antioxidants and Health |
| Term | 2025-2026 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Label | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. İLYAS ÖZOĞUL |
| Course Instructor |
Öğr. Gör. Dr. İLYAS ÖZOĞUL
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to provide students with comprehensive information about the sources, chemical structures, mechanisms of action, and effects on human health of natural antioxidants. The course covers the relationship between plant- and animal-derived natural antioxidants and oxidative stress, their role in preventing chronic diseases, and the preservation and evaluation of antioxidant activity in foods, all in light of scientific principles. The goal is for students to gain the ability to analyze current scientific literature on natural antioxidants and apply this knowledge to food and health applications.
Course Content
This course covers the sources of natural antioxidants, their mechanisms of action, and their roles in human health. Oxidative stress, antioxidant defense systems, and natural antioxidant compounds are examined.
Course Precondition
Resources
Measurement of Antioxidant Activity in Food and Biological Systems Journal of AOAC International
Notes
The Mechanism of Antioxidant Action in Vitro
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines and explains the concepts of antioxidants and oxidative stress. |
| LO02 | Interprets the formation mechanisms of free radicals in biological systems. |
| LO03 | Classifies natural antioxidants according to their chemical structure and sources. |
| LO04 | Explains the antioxidant effect mechanisms of phenolic compounds, flavonoids, and other polyphenols. |
| LO05 | Evaluates the roles of natural antioxidants derived from vitamins and carotenoids in health. |
| LO06 | Analyzes the effects of natural antioxidants in the prevention and management of chronic diseases. |
| LO07 | Compares and evaluates antioxidant activity measurement methods in foods (DPPH, ABTS, FRAP) |
| LO08 | Evaluates the effects of food processing and storage conditions on antioxidant compounds. |
| LO09 | It discusses the use of natural antioxidants in functional foods from a scientific and technological perspective. |
| LO10 | It critically reviews and presents the current scientific literature on natural antioxidants. |
| LO11 | Interprets regulations and health claims related to natural antioxidants. |
| LO12 | He/she applies the knowledge he/she has acquired to applications in the fields of food, nutrition, and health. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the concept of antioxidants, oxidative stress, and free radicals | research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | The formation of free radicals in biological systems and their cellular effects | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Classification and general characteristics of natural antioxidants | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Phenolic compounds and polyphenols: structure, sources, and mechanisms of action | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Flavonoids and phenolic acids: their effects on health | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Vitamin-derived natural antioxidants (vitamin C, vitamin E, vitamin A) | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Carotenoids (β-carotene, lycopene, lutein, etc.) and their health effects | Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | ||
| 9 | Enzymatic and non-enzymatic antioxidant defense systems | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Natural antioxidants derived from plant, animal, and marine sources | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Determination and measurement methods of antioxidant activity in foods (DPPH, ABTS, FRAP) | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Effects of food processing and storage conditions on antioxidant compounds | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | The use of natural antioxidants in functional foods | Research | Öğretim Yöntemleri: Tartışma, Anlatım |
| 14 | Regulations, reliability, health claims, and ethical approaches | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Current research, student presentations, and overall evaluation | Research | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||