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undergraduate thesis
Utjecaj mlijeka i mliječnih proizvoda na pojavu akni
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:107160
Žeravica, Tea
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

Žeravica, T. (2021). Utjecaj mlijeka i mliječnih proizvoda na pojavu akni (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:107160

Žeravica, Tea. "Utjecaj mlijeka i mliječnih proizvoda na pojavu akni." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:107160

Žeravica, Tea. "Utjecaj mlijeka i mliječnih proizvoda na pojavu akni." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:107160

Žeravica, T. (2021). 'Utjecaj mlijeka i mliječnih proizvoda na pojavu akni', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:107160

Žeravica T. Utjecaj mlijeka i mliječnih proizvoda na pojavu akni [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:107160

T. Žeravica, "Utjecaj mlijeka i mliječnih proizvoda na pojavu akni", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:107160

Metadata
TitleUtjecaj mlijeka i mliječnih proizvoda na pojavu akni
Title (english)The influence of milk and dairy products on the appearance of acne
AuthorTea Žeravica
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 country2021-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Akne su jedna od najraširenijih kožnih bolesti posebice kod tinejdžera, ali se često javljaju i kod odrasle populacije. Iako ne predstavljaju prijetnju za zdravlje ljudi mogu imati utjecaj na samopouzdanje i psihičko zdravlje pojedinca te je pronalazak uzroka akni cilj mnogih istraživanja. Postoji nekoliko čimbenika koji mogu utjecati na pojavu akni, a jednim od velikih uzroka se smatra prehrana. Mnoga istraživanja su provedena kako bi se utvrdilo koja hrana utječe na pojavu akni. Novija istraživanja pokazuju da na pojavu akni mogu utjecati mlijeko i mliječni proizvodi, posebice obrano mlijeko. U obranom mlijeku povećana je bioraspoloživost bioaktivnih molekula koje dovode do razvoja akni kao što su IGF-1, hormoni te proteini sirutke i kazein. Povezanost akni i mliječnih proizvoda poput sira, jogurta i sladoleda nije u potpunosti razrješena.
Abstract (english)
Acne is one of the most common skin diseases, especially in teenagers, but it also often occurs in the adult population. Although they do not pose a threat to human health, they can have an impact on an individual's self-esteem and mental health, and finding the cause of acne is the goal of many studies. There are several factors that can affect the appearance of acne but one of the major causes is considered to be diet. Many studies have been conducted to determine which foods affect the appearance of acne. Recent research shows that the appearance of acne can be influenced by milk and dairy products, especially skim milk. In skim milk, the bioavailability of bioactive molecules that lead to the development of acne such as IGF-1, hormones and whey proteins and casein is increased. The link between acne and dairy products such as cheese, yogurt and ice cream has not been fully resolved.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:107160
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-15 10:01:16