prikaz prve stranice dokumenta Biodostupnost i zaštitni učinci polifenola
  Download
PDF 1.11 MB
undergraduate thesis
Biodostupnost i zaštitni učinci polifenola
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:724255
Kadoić, Antonija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

Cite this document

Kadoić, A. (2015). Biodostupnost i zaštitni učinci polifenola (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:724255

Kadoić, Antonija. "Biodostupnost i zaštitni učinci polifenola." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:724255

Kadoić, Antonija. "Biodostupnost i zaštitni učinci polifenola." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:724255

Kadoić, A. (2015). 'Biodostupnost i zaštitni učinci polifenola', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:724255

Kadoić A. Biodostupnost i zaštitni učinci polifenola [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:724255

A. Kadoić, "Biodostupnost i zaštitni učinci polifenola", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:724255

Metadata
TitleBiodostupnost i zaštitni učinci polifenola
Title (english)Bioavailability and protective effects of polyphenols
AuthorAntonija Kadoić
MentorIrena Landeka Jurčević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Polifenoli su sveprisutne molekule u prirodi i široko rasprostranjene u hrani biljnog porijekla. Značajno su prisutni i u ljudskoj prehrani. Polifenoli pokazuju raznolike biološke učinke in vitro i in vivo, kojima potpomažu ljudsko zdravlje.Jedno od njihovih djelovanja je da štite stanice od oksidacijskih oštećenja uzrokovanih slobodnim radikalima i drugim oksidansima. Osim antioksidacijskog djelovanja, polifenoli imaju i druga djelovanja kao što su antiartritično, antitrombotsko, antiviralno, antibakterijsko djelovanje, itd. Svojim iznimnim svojstvima štite organizam čovjeka od nastanka i razvoja kardiovaskularnih bolesti, raka, neurodegenerativnih bolesti i mnogih drugih kroničnih bolesti. Kako bi polifenoli mogli djelovati, moraju biti biodostupni organizmu. Biodostupnost raznih polifenolnih spojeva se razlikuje od jednog polifenola do drugog i ovisi o njihovoj strukturi i metaboličkim reakcijama koje prolaze polifenoli. Potrebna su daljnja istraživanja kako bi se ustanovilo kako se mijenja biodostupnost svakog polifenola i mehanizme kojima djeluju u cilju potvrđivanja njihovih zaštitnih učinaka na ljudsko zdravlje.
Abstract (english)
Polyphenols are ubiquitous molecules in the nature, and widely spread in food of plant origin. They are considerable part of the human diet. Polyphenols exhibit a variety of biological effects in vitro and in vivo, which promote human health. One of their actions is to protect cells against oxidative damage caused by free radicals and other oxidants. In addition to the antioxidative action, the polyphenols have other activity, such as an antiarthritic, antithrombotic, anti-viral and antibacterial action. Its exceptional properties protect the human body from the occurrence and development of cardiovascular diseases, cancer, neurodegenerative diseases, and many other chronic diseases. In order to have protective effects, they have to be bioavailable to the organisms. The bioavailability of various polyphenol compounds are different from one another and depend on their structure and metabolic reactions. Further research is needed to determine how bioavailability of every polyphenol changes and mechanisms by which they work in order to confirm their protective effects on human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:724255
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-14 13:45:42