prikaz prve stranice dokumenta Heterociklički aromatski amini u hrani-podrijetlo i toksičnost
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undergraduate thesis
Heterociklički aromatski amini u hrani-podrijetlo i toksičnost
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:239309
Jelekovac, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

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

Cite this document

Jelekovac, A. (2011). Heterociklički aromatski amini u hrani-podrijetlo i toksičnost (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:239309

Jelekovac, Ana. "Heterociklički aromatski amini u hrani-podrijetlo i toksičnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:239309

Jelekovac, Ana. "Heterociklički aromatski amini u hrani-podrijetlo i toksičnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:239309

Jelekovac, A. (2011). 'Heterociklički aromatski amini u hrani-podrijetlo i toksičnost', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:239309

Jelekovac A. Heterociklički aromatski amini u hrani-podrijetlo i toksičnost [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:239309

A. Jelekovac, "Heterociklički aromatski amini u hrani-podrijetlo i toksičnost", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:239309

Metadata
TitleHeterociklički aromatski amini u hrani-podrijetlo i toksičnost
Title (english)Heterocyclic aromatic amines in food- origin and toxicity
AuthorAna Jelekovac
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2011-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Heterociklički aromatski amini (HAA) su štetni spojevi koji nastaju tijekom termičkog procesiranja mesa, ribe i peradi. Do danas je otkriveno više od 20 HAA, a dijele se u dvije glavne skupine, pirolitičke HAA koji nastaju tijekom pirolize aminokiselina na temperaturama većim od 250ºC i aminoimidazo-azaarene, koji nastaju pri nižim temperaturama. HAA su se pokazali kao potencijalni mutageni u istraživanjima na bakterijama, genotoksični pri ispitivanjima na staničnim kulturama sisavaca i karcinogeni kod ispitivanja na eksperimentalnim životinjama. Zbog svakodnevne izloženosti ljudi ovim spojevima, brojne studije nastoje utvrditi zdravstveni rizik koji predstavljaju HAA te pokušavaju ustanoviti povezanost između unosa HAA putem hrane s rizikom nastanka tumora kod ljudi. Utvrđena je povezanost visokog unosa prženog mesa i povećanog rizika od nastanka tumora debelog crijeva, prostate i dojke. Potrebna su daljnja istraživanja kako bi se razvili bolji biomarkeri i metode procjene izloženosti ljudi ovim spojevima te da se na taj način utvrdi njihova uloga u etiologiji ljudskih tumora.
Abstract (english)
Heterocyclic aromatic amines (HAAs) are harmful compounds formed during thermal processing of meat, fish and poultry. Until today, more than 20 HAAs were discovered and they are divided into two main groups, the pyrolytic HAAs, generated during pyrolysis of amino acids at temperatures higher than 250º C and aminoimidazoarenes, occurring at lower temperatures. Many HAAs proved to be potent bacterial mutagens, genotoxic to mammalian cell cultures and carcinogenic in tests with experimental laboratory animals. Because humans are exposed to these substances on daily basis, many studies are performed to assess the health risk posed by HAA and to establish a link between the intake of HAAs by food and the risk of cancer development. It has been found a correlation between high intake of fried meat and increased risk for developing colon, prostate and breast cancer. Further studies are needed for developing better biomarkers and methods for assessing human exposure to these substances and to determine their role in etiology of human cancer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:239309
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 on2017-05-19 09:07:16