prikaz prve stranice dokumenta Protektivni učinci polifenola pri izloženosti organoklornim spojevima
  Download
PDF 583.64 KB
undergraduate thesis
Protektivni učinci polifenola pri izloženosti organoklornim spojevima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:759253
Jurišić, Anica
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

Jurišić, A. (2019). Protektivni učinci polifenola pri izloženosti organoklornim spojevima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:759253

Jurišić, Anica. "Protektivni učinci polifenola pri izloženosti organoklornim spojevima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:759253

Jurišić, Anica. "Protektivni učinci polifenola pri izloženosti organoklornim spojevima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:759253

Jurišić, A. (2019). 'Protektivni učinci polifenola pri izloženosti organoklornim spojevima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:759253

Jurišić A. Protektivni učinci polifenola pri izloženosti organoklornim spojevima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:759253

A. Jurišić, "Protektivni učinci polifenola pri izloženosti organoklornim spojevima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:759253

Metadata
TitleProtektivni učinci polifenola pri izloženosti organoklornim spojevima
Title (english)Protective effects of polyphenols against exposure to organochlorine compounds
AuthorAnica Jurišić
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Organoklorni spojevi su toksični spojevi koji nastaju tijekom različitih industrijskih procesa, procesa izgaranja i postupaka spaljivanja otpada te se koriste u poljoprivredi kao agrokemikalije. Izloženost organoklornim spojevima predstavlja veliku opasnost za ljudsko zdravlje. Učestalom ekspozicijom organoklornim spojevima narušava se normalno funkcioniranje organizma i dolazi do indukcije oksidacijskog stresa i upalnih procesa koji mogu voditi do pojave raznih kroničnih i malignih bolesti. Polifenoli su spojevi široko zastupljeni u prirodi, a nastaju kao sekundarni metaboliti u biljkama kao posljedica štetnog UV zračenja te štetnog djelovanja radikala. Polifenoli su spojevi koji imaju visoko antioksidacijsko i protuupalno djelovanje stoga se smatra kako mogu djelovati povoljno pri izloženosti tvarima koje izazivaju oksidacijski stres i upalne procese u ljudskom organizmu. U ovom radu objedinjeni su dokazi o protektivnim učincima polifenola pri toksičnosti izazvanoj organoklornim spojevima, kao i objašnjeni predloženi mehanizmi njihovog protektivnog djelovanja.
Abstract (english)
Organochlorine compounds are toxic chemicals that are produced in different industrial processes, combustion processes, waste incineration and are used in agriculture as pesticides. Exposure to organochlorine compounds represents a great risk for human health. Common exposure to organochlorine compounds can impair normal function of organism and cause oxidative stress and inflammation which can lead to many chronic and malignant diseases. Polyphenols are compounds which are widely distributed in fruits, vegetables, seeds and nuts. They are formed as secondary metabolites in plants as a result of harmful UV radiation and damaging actions of free radicals. Polyphenols have high antioxidant and anti-inflammatory activity, therefore they are considered to be beneficial for exposure to substances that cause oxidative stress and inflammatory processes in the human body. This paper consolidates protective effects of polyphenols on organochlorine compounds-induced toxicity, and explains the proposed mechanisms for their protective action.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:759253
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 on2019-09-23 09:35:11