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undergraduate thesis
Utjecaj konzumacije kakaa na parametre oksidacijskog stresa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:359675
Ninković, Marija
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

Ninković, M. (2020). Utjecaj konzumacije kakaa na parametre oksidacijskog stresa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:359675

Ninković, Marija. "Utjecaj konzumacije kakaa na parametre oksidacijskog stresa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:359675

Ninković, Marija. "Utjecaj konzumacije kakaa na parametre oksidacijskog stresa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:359675

Ninković, M. (2020). 'Utjecaj konzumacije kakaa na parametre oksidacijskog stresa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:359675

Ninković M. Utjecaj konzumacije kakaa na parametre oksidacijskog stresa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:359675

M. Ninković, "Utjecaj konzumacije kakaa na parametre oksidacijskog stresa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:359675

Metadata
TitleUtjecaj konzumacije kakaa na parametre oksidacijskog stresa
Title (english)Impact of consummation cacao on markers of oxidative stress
AuthorMarija Ninković
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Mnoga istraživanja pokazuju kako su zrno kakaa i čokolade s visokim udjelom kakaa bogate biološki aktivnim sastojcima, polifenolima, koji imaju antioksidacijska svojstva. Antioksidansi reguliraju nastajanje slobodnih radikala zbog svoje sposobnosti stabilizacije ili deaktivacije radikala, a takvo antioksidacijsko svojstvo pokazuje značajan utjecaj na određene parametre oksidacijskog stresa, što je i dokazano sustavnim pregledom intervencijskih studija. Meta-analiza provedenih intervencijskih studija pokazala je kako konzumacija kakaa ima utjecaja na serumske razine malondialdehida, jednog od najčešće korištenih parametara oksidacijskog stresa, kao i na razinu 8-izo-prostaglandin F2α. Zbog dokazanih učinkovitih utjecaja konzumacije kakaa na parametre oksidacijskog stresa, kakao se smatra funkcionalnom hranom jer pokazuje blagotvorne učinke na ljudsko zdravlje, održavajući zdravlje kardiovaskularnog sustava te smanjujući rizik od najčešćih kroničnih bolesti današnjice kao što su dijabetes i karcinom.
Abstract (english)
Many researches show that cacao beans and chocolate with high content of cacao are rich in biologically active ingredients, polyphenols, that have antioxidant properties. Antioxidants regulate the formation of free radicals due to their ability to stabilize or deactivate radicals, and such antioxidant properties show a significant impact on the markers of oxidative stress, as evidenced by systematic review intervention studies. A meta-analysis of intervention studies showed that cocoa consumption had an effect on serum levels of malondialdehyde, common used marker of oxidative stress, as well as with 8-iso-prostaglandin F2α. Due to the proven effects of cocoa consumption on the oxidative stress parameter, cocoa is used as a functional food because it has beneficial effects on human health, maintaining cardiovascular health and reducing the risk of today's most common chronic diseases such as diabetes and cancer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:359675
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 Attribution 4.0 International (CC BY 4.0) icon
Created on2020-10-29 14:21:03