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undergraduate thesis
Utjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:048492
Lovrić, Katarina
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

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Lovrić, K. (2016). Utjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:048492

Lovrić, Katarina. "Utjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:048492

Lovrić, Katarina. "Utjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:048492

Lovrić, K. (2016). 'Utjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:048492

Lovrić K. Utjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:048492

K. Lovrić, "Utjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:048492

Metadata
TitleUtjecaj visoko-proteinske dijete na oksidacijski/antioksidacijski status
Title (english)The impact of high - protein diets on the oxidative/antioxidative status
AuthorKatarina Lovrić
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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog završnog rada bio je ispitati kako visoko-proteinska dijeta, odnosno proteini sirutke (Whey) u prehrani, djeluju na oksidacijski stres. Dokazano je da proteini sirutke pospješuju sintezu mišićnih proteina, potiču sagorijevanje masti, pojačavaju imunološki sustav, poboljšavaju osjetljivost na inzulin i smanjuju apetit. Dodatno, dokazano je da sirutka pospješuje proizvodnju glutationa - glavnog antioksidansa u našem tijelu, obzirom da su proteini sirutke bogati aminokiselinom cistein. Cistein sadrži tiolnu skupinu koja služi kao aktivno redukcijsko sredstvo u sprječavanju oksidacije te djeluje kao donor što rezultira povećanjem glutationa u stanici. Pojačana biosinteza intracelularnog glutationa je mehanizam odgovoran za povećanu sintezu mišića te poboljšanu sportsku izvedbu. Zbog jakog aminokiselinskog profila i lakoće apsorpcije, sirutka je nedvojbeno najpopularniji sportski dodatak prehrani.
Abstract (english)
The aim of this final thesis was to examine how a high-protein diet, respectively whey proteins (whey) in the diet, act on oxidative stress. It has been shown that whey proteins promote muscle protein synthesis, promote fat burning, enhance the immune system, improve insulin sensitivity and reduce appetite. In addition, it has been proven that whey stimulates the production of glutathione - the main antioxidant in our body, considering that the whey protein is rich in cysteine amino acid. Cysteine comprises a thiol group that serves as the active reducing agent in preventing oxidation and acts as the donor resulting in an increase of glutathione in a cell. Increased intracellular glutathione biosynthesis is the mechanism responsible for the increased synthesis of muscle and improved athletic performance. Because of the powerful amino acid profile and ease of absorption, whey is arguably the most popular sports supplement.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:048492
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 on2017-04-24 11:11:15