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undergraduate thesis
Fiziološki i nutricionistički učinci ribljih ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:819313
Knezović, Nina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Nutrition Science

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Knezović, N. (2012). Fiziološki i nutricionistički učinci ribljih ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:819313

Knezović, Nina. "Fiziološki i nutricionistički učinci ribljih ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:819313

Knezović, Nina. "Fiziološki i nutricionistički učinci ribljih ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:819313

Knezović, N. (2012). 'Fiziološki i nutricionistički učinci ribljih ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:819313

Knezović N. Fiziološki i nutricionistički učinci ribljih ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:819313

N. Knezović, "Fiziološki i nutricionistički učinci ribljih ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:819313

Metadata
TitleFiziološki i nutricionistički učinci ribljih ulja
Title (english)Physiological and nutritional effects of fish oils
AuthorNina Knezović
MentorDomagoj Đikić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2012-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Tijekom 19.st. riblje ulje se pokazalo kao vrlo učinkovito u liječenju očnih bolesti i rahitisa. Do danas se proces dobivanja ribljeg ulja u potpunosti razvio a za dobivanje komercijalnog ribljeg ulja najčešće se koristi metoda mokrog prešanja. Također su provedena brojna istraživanja sastava riba u potrazi za vrstama koje su najbolje za iskorištavanje u procesu dobivanja ribljeg ulja. Sve češća istraživanja o učincima ribljih ulja i njihovih omega masnih kiselina je potaklo veću potražnju za dodaci prehranima, jer još uvijek konzumacija same ribe ne zadovoljava potrebe unosa ovih tvari u ljudski organizam. Osim omega masnih kiselina koje su se posebno pokazale učinkovite u prevenciji krvožilnih bolesti, riblje ulje sadrži vitamine i minerale bitne za normalnu funkciju i održavanje organizma, a otkrivena je i nova bioaktivna komponenta, kongerin, čije se djelovanje i funkcija još uvijek istražuju. Ovisno o vrsti, riba može sadržavati veće količine polikloriranih bifenila (PCB) i žive, a općenito učinak povećane potrošnje ribe i ribljeg ulja od preporučenih doza na ljudsko zdravlje tijekom dužeg perioda nije dovoljno medicinski i epidemiološki istraženo.
Abstract (english)
Fish oil was very effective in the treatment of eye diseases and rickets during 19. century. Production of fish oil became developed and the most used is the method of wet reduction process. There are a lot of research of composition of fish because of search for species that are the best for use. Increasing number of studies on the effects of fish oil has prompted greater demand for fish oil nutritional supplements, because of adequate consumption of fish and intake of these active ingredients. In addition to the omega fatty acids that have proven particularly effective in the prevention of cardiovascular disease, fish oil contains vitamins and minerals essential for normal body function New components in fish are being discovered, such as a new bioactive component kongerin, whose actions and functions are still being investigated. Depending on the species, fish may contain higher amounts of polychlorinated biphenyls (PCB) and mercury. The general effect of increased consumption of fish and fish oil on human health in higher amounts than recommended doses is not enough medical and epidemiological examined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:819313
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 12:46:32