香料植物之應用與保健機能 / 26M107
Application and Health Function of Spices and Herbs
The primary objective of this course is to equip students with a comprehensive understanding of the historical, cultural, economic, and health aspects of herbs and spices. By the end of the course, students should be able to distinguish various herbs and spices, recognize their cultural significance, and comprehend their economic importance in the global market. Additionally, they should gain insights into the potential health benefits and applications of herbs and spices, ranging from influenza prevention to the treatment of chronic diseases such as cancer.
- 授課教授： 古山吉
- 年 度： 115暑假
- 開課學校： 國立中興大學
- 課程類別： C類一般課
- 課程領域： 生命科學
- 學 分 數： 3學分
- 上課方式： 同步遠距課程
- 課程費用： 夥伴學校 NT$700 / 非夥伴學校 NT$1,750
- 上課地點： 同步遠距 同步遠距
- 上課起訖： 2026-07-06 ~ 2026-07-29
- 上課週數： 4週
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課程時間：
- 07/06 07/13 07/20 07/27 | 星期一 | 09:10 ~ 12:00 | 共 4 次
- 07/07 07/14 07/21 07/28 | 星期二 | 09:10 ~ 12:00 | 共 4 次
- 07/08 07/15 07/22 07/29 | 星期三 | 09:10 ~ 12:00 | 共 4 次
- 07/09 07/16 07/23 | 星期四 | 09:10 ~ 12:00 | 共 3 次
- 07/10 07/17 07/24 | 星期五 | 09:10 ~ 12:00 | 共 3 次
- Course introduction (The course provides a comprehensive overview of herbs and spices, covering their history, classification, bioactive compounds, cultural uses, economic value, and roles in culinary, medicinal, cosmetic, and primary health care applications. It also explores key therapeutic properties, encourages collaborative learning, and concludes with an assessment to evaluate understanding) 、Historical perspectives of herbs and spices (Traditional knowledge of herbs and spices from the pre-historical period to modern times) 、Introduction to common herbs and spices (Illustrating common herbs and spices used in various cultures and regions) 、Classification of herbs and spices (Classification based on plant parts used, economic importance, climate requirement, origin and flavors, season of growth and botanical description, and commercial classification) 、Characterization of herbs and spices (Content of the substances, smell, taste, and use, in combination with other spices) 、Primary and Secondary metabolites in herbs and spices (Culinary herbs and spices, fresh and drying spices, everyday ingredients, wild herbs and spices essential oils and Preservatives, nutritional, pharmacological and cosmeceuticals) 、Economic importance of herbs and spices (Demand, market values, and producers) 、Role of herbs and spices in primary health care (home remedies, traditional herbalism, and modern utilization) 、Group Discussion、Anti-microbial properties of herbs and spices (Common herbs used for disease prevention, food preservation, and bio-pesticides) 、Anti-oxidant Properties of herbs and spices (Herbs and spices are rich in natural compounds like polyphenols, flavonoids, and vitamins that help neutralize harmful free radicals in the body. Their antioxidant properties can reduce oxidative stress, support immune function, and contribute to the prevention of chronic diseases.) 、Anti-cancer properties of herbs and spices (By the end of this lesson, learners will be able to describe the anti-cancer properties of herbs and spices, identify bioactive compounds that may help inhibit the growth of cancer cells, and explain the potential mechanisms through which these natural substances contribute to cancer prevention and overall health support.) 、Anti-diabetic properties of herbs and spices (By the end of this lesson, learners will be able to explain the anti-diabetic properties of herbs and spices, identify key bioactive compounds that help regulate blood glucose levels, and describe the mechanisms by which these natural substances improve insulin sensitivity and support overall metabolic health.) 、Anti-aging properties of herbs and spices (By the end of the lesson, learners will be able to identify key herbs and spices known for their anti-aging properties and describe the bioactive compounds responsible for their effects. Learners will also be able to explain how these natural ingredients support skin health and overall wellness through antioxidant and anti-inflammatory mechanisms.) 、Hepato- and Cardio protective herbs and spices (By the end of the lesson, learners will be able to identify herbs and spices that support liver and heart health and summarize their key protective properties. Learners will also be able to explain the mechanisms by which these botanicals promote hepatic detoxification and cardiovascular function) 、Cosmetic applications of herbs and spices (By the end of the lesson, learners will be able to identify common herbs and spices used in cosmetic formulations and describe their functional benefits for skin and hair care. Learners will also be able to explain how the active compounds in these botanicals contribute to cleansing, nourishing, soothing, and protecting the skin.) 、Essential oils and their health applications (By the end of the lesson, learners will be able to identify commonly used essential oils and describe their primary health applications and therapeutic properties. Learners will also be able to explain safe usage methods and evaluate potential benefits and risks associated with essential oil use) 、Final exam
- 修課身分： 大學生、高中生、準大一、研究生
