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undergraduate thesis
Utjecaj ulja avokada na sastav lipoproteina u BL6 miša
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:404903
Novaković, Anja
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

Novaković, A. (2015). Utjecaj ulja avokada na sastav lipoproteina u BL6 miša (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:404903

Novaković, Anja. "Utjecaj ulja avokada na sastav lipoproteina u BL6 miša." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:404903

Novaković, Anja. "Utjecaj ulja avokada na sastav lipoproteina u BL6 miša." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:404903

Novaković, A. (2015). 'Utjecaj ulja avokada na sastav lipoproteina u BL6 miša', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:404903

Novaković A. Utjecaj ulja avokada na sastav lipoproteina u BL6 miša [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:404903

A. Novaković, "Utjecaj ulja avokada na sastav lipoproteina u BL6 miša", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:404903

Metadata
TitleUtjecaj ulja avokada na sastav lipoproteina u BL6 miša
Title (english)Effect of avocado oil to the composition of lipoproteins in BL6 mouse
AuthorAnja Novaković
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Promjena načina prehrane treba se temeljiti na smanjenju unosa masti, posebno zasićenih masnih kiselina i kolesterola, uz relativno povećanje unosa nezasićenih masnih kiselina. Ulja, ovisno o podrijetlu i načinu priprave, imaju različite učinke na serumske lipoproteine. Ispitivanja su pokazala da utjecaj pojedinog ulja na koncentraciju LDL i HDL-kolesterola ovisi o postotku sadržaja pojedinih masnih kiselina. Sastav masnih kiselina u ulju avokada i brojnost antioksidansa, sugerira korištenje ovog ulja u preventivne svrhe protiv nekih patoloških stanja kao što su kardiovaskularne bolesti. U ovom radu je uspoređen utjecaj prehrane sa povećanim udjelom mononezasićenih masnih kiselina (ulje avokada) na faktor rizika za razvoj kardiovaskularnih bolesti. Prehrana sa povećanim udjelom mononezasićenih masnih kiselina snizila je aterogeni indeks za 65,6%, u odnosu na kontrolnu grupu. Na osnovu rezultata prikazanih u ovom radu može se zaključiti da je dodatak ispitivanog ulja u prehrani bolji nego prehrana bazirana na niskom sadržaju masnoća u prehrani zbog povoljnijeg utjecaja na profil lipida u krvi i faktore rizika za razvoj kardiovaskularnih bolesti.
Abstract (english)
The dietary changes should be based on reducing total fat, especially saturated fat and cholesterol, and with relative increase of intaking unsaturated fats. Oils, depending on the origin and methods of preparation, have different effects on serum lipoproteins. Trials have shown that the effects of a particular oil LDL and HDL-cholesterol depends on the percentage of the content of individual fatty acids. Virgin avocado oil is of a great interest regarding the research on cardiovascular risk prevention due to its fat composition and antioxidant compounds.In the present study, it has been shown that a high-MUFA diet (with avocado oil) has a significant influence on decreasing the CVD risk. So,the most significant difference between the two groups compared in this study, was that the atherogenic index in groups in which avocado oil was added, was significantly lower (for approximately 65.6%) than atherogenic index recorded in the control group. Collectively, these findings point to the fact that a high MUFA diet may be preferable to a low-fat diet due to its more favorable effects on the CVD risk profile.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:404903
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 on2017-04-25 13:43:26