Nutraceutics Applications in Cosmetics

About the course

Target group

Intended for professionals in the cosmetic and medical sector with a high school diploma or graduates who want to delve deeper into the nutraceutical aspect of active ingredients present in waste products from grape, cereal and olive processing.

Key words

Cereals, Grapes, Nutraceutics, Olives, Vitamins

Course introduction

The course describes the main nutraceuticals also present in the waste from the processing of grapes, olives and cereals and their function in fighting and counteracting the effects, both endogenous and exogenous, that contribute to cellular aging and in particular of the skin, the main biochemical mechanisms responsible for aging and how nutraceutical products act, through complex mechanisms, to counteract them, bringing as examples Italian companies that work these wastes to produce high-quality products with high biological value for our body.

Details to know

Downloadable certificate

Share your certificate on Linkedin

Assessment

6 Quizzes

Taught in English

Also available in 6 languages

Learning outcomes

Knowing the composition and function of the skin, the largest organ in our body, and both the endogenous and exogenous causes of its aging
Know the main biochemical mechanisms of production of radical compounds that influence aging and the mechanisms to neutralize this type of molecule
Know nutraceuticals and related definitions and learn the structure of grapes, olives and cereals
Know the chemical structure, biochemical role and natural sources of terpenes, Vitamin A and Vitamin E
Know the chemical structure, biochemical role and natural sources of Vitamin C
Know the chemical structure, biochemical role and natural sources of squalene, linoleic and oleic acid
Know the chemical structure, biochemical role and natural sources of Polyphenols, resveratrol and anthocyanins
Know biochemical role and natural sources of Selenium and zinc

More detailed Learning Outcomes can be found in module introductions.

Module 1. The module aims to provide students with a general overview of the development, use and consumption of cosmetic products, the composition of the skin and its function. The lesson aims to allow students to know how to recognize and distinguish the various layers of the skin with their associated functions. The module also aims to provide students with an overview of the endogenous and exogenous factors that contribute to cellular aging. It will also address the biochemical processes involved in inflammatory phenomena that lead to the production of extremely reactive chemical species and the mechanisms implemented for their neutralization.

Lessons

Introduction 1. Introduction to Nutraceuticals, Skin Composition and Causes of Cellular Aging References

Module 2. The module aims to provide students with knowledge of how grapes, olives and cereals are structured and in which parts the nutraceutical principles are present in greatest concentration. The module aims to allow students to know the structure of grape, olive and cereal plants.

Lessons

Introduction 1. Structure of Grapes, Cereals and Olives and Main Compounds Present in These Products. Definitions of Nutritional Products References

Module 3. The moduleaims to provide students with knowledge of the structure and biological functions of terpenes, Vitamin A and Vitamin E. Moreover, the module also aims to allow students to understand how vitamins, thanks to their structure, can perform numerous actions, first among which is the anti-inflammatory one.

Lessons

Introduction 1. Terpenes, Vitamin E and Vitamin A References

Module 4. The lesson aims to provide students with tools to understand the reaction mechanisms involving Vitamin C. In this lesson the students will understand the structure of Vitamin C and mechanisms of action

Lessons

Introduction 1. Vitamin C References

Module 5. The module aims to provide students with tools to understand the antioxidant power of squalene, linoleic acid and oleic acid and their chemical mechanism. Moreover, in this module the students will understand how squalene, linoleic acid and oleic acid act as antioxidants.

Lessons

Introduction 1. Squalene, Linoleic and Oleic Acid References

Module 6. The module aims to provide the tools to understand the biochemical mechanisms underlying the antioxidant power of polyphenols, resveratrol and anthocyanins. In this module the students will understand the antioxidant mechanisms of squalene, linoleic acid and oleic acid Moreover, the module aims to understand the role of Selenium and Zinc in the cellular aging process. Finally in this module the students will understand the importance of these elements at a nutraceutical level.

Lessons

Introduction 1. Polyphenols, Resveratrol and Anthocyanins, Zinc and Selenium References Course Evaluation

Back to top

Project nr. 101110547.

Co-funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or EACEA. Neither the European Union nor the granting authority can be held responsible for them.