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undergraduate thesis
Antioksidativna svojstva karnozina
Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. urn:nbn:hr:182:444673
Čalić, Marina
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Institutional repository: Repository of the Department of Chemistry, Osijek

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Čalić, M. (2019). Antioksidativna svojstva karnozina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:444673

Čalić, Marina. "Antioksidativna svojstva karnozina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. https://urn.nsk.hr/urn:nbn:hr:182:444673

Čalić, Marina. "Antioksidativna svojstva karnozina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2019. https://urn.nsk.hr/urn:nbn:hr:182:444673

Čalić, M. (2019). 'Antioksidativna svojstva karnozina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:182:444673

Čalić M. Antioksidativna svojstva karnozina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2019 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:182:444673

M. Čalić, "Antioksidativna svojstva karnozina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:182:444673

Metadata
TitleAntioksidativna svojstva karnozina
Title (english)Antioxidant properties of carnosine
AuthorMarina Čalić
MentorMirela Samardžić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2019-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Karnozin je dipeptidni protein građen od β-alanina i L-histidina. U tijelu se nalazi u skeletnim mišićima, mozgu, jetri, bubrezima i srcu. Karnozin posjeduje antioksidativna svojstva. U ovom radu pobliže su opisani slobodni radikali, pojam oksidativnog stresa te mehanizami lipidne peroksidacije i oštećenja DNA molekula. Govori se o karnozinu, njegovom nastajanju i njegovim metaboličkim putovima. Detaljno su objašnjeni i potkrijepljeni primjerima istraživanja načini antioksidativnog djelovanja karnozina kao i njegova uloga u liječenju bolesti i „anti-age“ efektu. Rad je podijeljen u sedam poglavlja, od kojih su prva tri posvećena oksidativnom stresu u općenitom smislu, a četvrto i peto fokusiraju se detaljno na karnozin i njegova antioksidativna djelovanja.
Abstract (english)
Carnosine is a dipeptide protein constructed of β-alanine and L-histidine. In the body it is found in the skeletal muscles, the brain, the liver, the kidneys and the heart. Carnosine has antioxidant properties. This paper closely describes free radicals, the notion of oxidative stress and mechanisms of lipid peroxidation and DNA molecule damage. The paper talks about carnosine, the way it is synthetized and what its metabolic pathways are. Detailed explanations show the antioxidant properties of carnosine as well as its roles in disease treatments and “anti-aging”, all of which are supported with examples of actual research. The paper is divided into seven chapters, the first three of which are dedicated to oxidative stress in general terms, and the fourth and the fifth one focus on carnosine and its antioxidant effects.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:444673
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2019-12-02 09:48:45