Unit PLANT BIOLOGY APPLIED TO HEALTHY NUTRITION AND THE ENVIRONMENT

Course

Biology

Study-unit Code

A002132

Curriculum

Biomolecolare

Teacher

Paola Angelini

Teachers

Paola Angelini

Hours

42 ore - Paola Angelini

CFU

Course Regulation

Coorte 2025

Offered

2025/26

Learning activities

Affine/integrativa

Area

Attività formative affini o integrative

Academic discipline

BIO/03

Type of study-unit

Opzionale (Optional)

Type of learning activities

Attività formativa monodisciplinare

Language of instruction

Italian

Contents

The course is structured into four thematic modules focusing on the applied use of plants and fungi in relation to health, nutrition, and environmental sustainability: Module 1 – Ethnobotany Introduction to the principles and methods of ethnobotany. Examination of the traditional uses of wild plants in the cultural context of the Mediterranean, with particular emphasis on local knowledge and biocultural heritage. Module 2 – Health and Protection Study of major plant and fungal species with medicinal properties. Focus on natural active compounds and their therapeutic applications. Introduction to aerobiology: identification and health relevance of airborne bioallergens, including pollen and fungal spores. Module 3 – Plants and Nutrition Analysis of the dietary uses of plants and fungi, from traditional practices to modern consumption. Exploration of the nutraceutical potential of wild flora and the emerging field of functional plant-based nutrition. Module 4 – Environment Sustainable production, harvesting, and use of medicinal and aromatic plants, both wild and cultivated. Overview of strategies for in situ and ex situ conservation of plant and fungal biodiversity.

Reference texts

Caneva G., Pieroni A., Guarrera P.M. (2013). Ethnobotany – Conservation of a Cultural Heritage as a Resource for Sustainable Development. EDIPUGLIA, Bari. Maugini E., Maleci Bini L., Mariotti Lippi M. (2014). Pharmaceutical Botany. Piccin–Nuova Libraria. Rinallo C. (2018). Edible Plants: Biology, Chemical Composition, and Uses. Piccin Editore. Sanità di Toppi L., Bruno L., Bruni R., Ligrone R., Ferrarese A., Paoli L., Lingua G. (2018). Plant–Environment Interactions. Piccin Editore, Padua.

Educational objectives

Upon completion of the course, students will have acquired knowledge and skills in the following areas: Ethnobotany – Understanding the scientific and cultural value of plant-based traditions in medicinal, food, cosmetic, and veterinary applications, with a focus on Mediterranean historical and socio-cultural contexts. Plants and Health – Knowledge of key plant species and natural compounds relevant to human nutrition and well-being, including their nutraceutical potential. Plants and the Environment – Ability to interpret the role of plants as bioindicators of environmental quality, with particular attention to the production and dispersion of airborne biological materials (pollen, spores). Phytotechnologies and Bioremediation – Foundational concepts on the use of plants in innovative environmental technologies, such as soil and water bioremediation. Laboratory Competences – Practical skills in in-vitro culture techniques for plant germplasm conservation, preparation of plant extracts, and in-vitro assays for assessing antioxidant, antimicrobial, and allelopathic activities.

Prerequisites

A preliminary background in general botany and plant biodiversity is necessary for a full understanding of the course content.

Teaching methods

The course includes a total of 32 hours of classroom lectures covering the topics outlined in the syllabus, and 10 hours of theoretical and practical laboratory activities. Laboratory exercises are aimed at: the microscopic identification of major pollen and fungal spores responsible for allergic reactions; learning in vitro culture techniques for the conservation of plant germplasm; preparing various types of plant extracts and performing in vitro assays to evaluate their antioxidant, antimicrobial, and allelopathic activities.

Other information

The class schedule and exam calendar are available on the website of the Department of Chemistry, Biology and Biotechnology: http://www.dcbb.unipg.it. The instructor can be contacted via institutional email for any inquiries, including office hours, exam dates, or course-related information. Supplementary teaching materials – such as lecture slides, scientific articles, and other relevant resources – will be made available to students on the Uni-Studium platform with open access throughout the duration of the course.

Learning verification modality

The final examination consists of an oral test aimed at assessing the student's understanding, critical interpretation, and integration of the topics covered during the course.

Extended program

The course is divided into four thematic modules, which address the cultural, scientific, and applied aspects of plants and fungi in the contexts of health, nutrition, and the environment. Module 1 – Ethnobotany (9 hours) Introduction to the discipline: sources and methods in ethnobotanical research; study of manuscripts, codices, and herbaria; identification of plant species in historical texts; contributions from archaeobotanical studies. Traditional nomenclature: analysis of dialectal plant names and linguistic roots. Traditional uses of wild plants in the Mediterranean, with a focus on species of medicinal, cosmetic, veterinary, and food interest. Issues related to traditional plant use: phytotoxicity, phytovigilance, and interactions with pharmaceutical drugs. Ethnobotany as a tool for integrated conservation of both natural and cultural heritage: botanical gardens, ethnobotanical museums, eco-museums, and archaeological parks as venues for environmental education. Module 2 – Health and Protection (12 hours) Medicinal plants and fungi: overview of key species containing active compounds; focus on the morphology, cytology, and anatomy of relevant plant parts. Secondary metabolites: terpenoids, alkaloids, phenolic compounds, and glycosides – their ecological functions and benefits for human health. Natural compounds with antitumor, antimicrobial, and antioxidant properties. Laboratory activities: preparation and testing of plant extracts to assess antimicrobial and antioxidant activities. Aerobiology: study of major airborne bioallergens (pollen and fungal spores); microscopic identification of allergenic species; pollination mechanisms and self-incompatibility as evolutionary strategies for preserving biodiversity. Module 3 – Plants and Nutrition (12 hours) Chemical composition of food plants. Main categories studied: Poaceae and pseudocereals, Fabaceae, starchy plants, sugar plants, oilseed crops, stimulant plants, aromatic and spice plants. Plants used in the production of food additives and genetically modified organisms (GMOs). The role of algae and fungi in human nutrition. Introduction to nutraceuticals: the health-promoting potential of food plants and their role in disease prevention. Module 4 – Environment (9 hours) Production and sustainable use of medicinal and aromatic plants, both wild and cultivated. Regulations and best practices for harvesting wild species. Conservation strategies for plant and fungal biodiversity: in situ and ex situ methods, checklist and red list compilation. In vitro culture techniques for germplasm conservation (with hands-on laboratory activities). Introduction to phytoremediation and mycoremediation as natural depollution strategies. Traditional and innovative uses of dye-producing plants and fungi. Focus on allelopathy: mechanisms of plant-plant interaction in ecological competition.

Obiettivi Agenda 2030 per lo sviluppo sostenibile

This course contributes to the achievement of the following Sustainable Development Goals set by the United Nations: Goal 3 – Good Health and Well-being Ensure healthy lives and promote well-being for all at all ages. Relevance: The course addresses the role of plants and fungi in human health, including the study of medicinal species, nutraceuticals, and the impact of natural compounds with antimicrobial and antioxidant properties. It also promotes awareness of plant-derived allergens and strategies to reduce environmental health risks. Goal 4 – Quality Education Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all. Relevance: The course provides interdisciplinary scientific education, combining theoretical knowledge with hands-on laboratory experience in ethnobotany, plant identification, conservation, and phytotechnology. It fosters critical thinking and applied skills relevant to health, environment, and food systems. Goal 12 – Responsible Consumption and Production Ensure sustainable consumption and production patterns. Relevance: The course promotes sustainable use of plant resources for food, medicine, and cosmetics, encouraging responsible harvesting, conservation practices, and valorization of local plant biodiversity.