SUPPLEMENT TO PHARM. CHEMISTRY
Learning outcomes of the course unit
To provide the basic concepts of Biopharmaceutics. To examine some food contaminants.
Course contents summary
Biopharmaceutics. Duration and frequence of exposure to a toxic agent. Acute and chronic toxicity. Dose versus effect relationships: curves, DL50. Drug levels in the blood: biological half-life, elimination rate constant. area under the curve, bioavailability. Absorption. Distribution. Elimination.
Food adulterations, from micro-organisms, from chemical substances, from radionuclides. Toxic substances in the food from technological processes: Maillard products, Nitrosocompounds, IPA
Lachman-Lieberman-Kanig, The theory and practice of Industrial Pharmacy, Lea- Febiger, Londra
Casarett-Doull, Tossicologia, EMSI, Roma
Cappelli-Vannucchi, Chimica degli alimenti-Conservazione e trasformazione, Zanichelli, Milano
Capuano-Dugo-Restani, Tossicologia degli alimenti, UTET, Torino