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undergraduate thesis
Učinak bioaktivnih sastojaka začina na pretilost
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:696054
Đula, Mia
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

Đula, M. (2021). Učinak bioaktivnih sastojaka začina na pretilost (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:696054

Đula, Mia. "Učinak bioaktivnih sastojaka začina na pretilost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:696054

Đula, Mia. "Učinak bioaktivnih sastojaka začina na pretilost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:696054

Đula, M. (2021). 'Učinak bioaktivnih sastojaka začina na pretilost', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:696054

Đula M. Učinak bioaktivnih sastojaka začina na pretilost [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:696054

M. Đula, "Učinak bioaktivnih sastojaka začina na pretilost", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:696054

Metadata
TitleUčinak bioaktivnih sastojaka začina na pretilost
Title (english)The effect of bioactive spice compounds on obesity
AuthorMia Đula
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
Pretilost je globalni zdravstveni problem koji povećava rizik od učestalosti dijabetesa, kardiovaskularnih bolesti, hipertenzije i tumora. Dva čimbenika koji uzrokuju pretilost su povećana masa masnog tkiva i povećana sekrecija patogenih produkata uzrokovanih povećanim masnim stanicama. Farmakološka terapija pokazivala je brojne štetne učinke na zdravlje pa se tražio novi, alternativni oblik terapije. Brojna istraživanja pokazala su djelotvoran učinak bioaktivnih sastojaka začina u prevenciji pretilosti i nekih oblika terapija u liječenju pretilosti i s njom povezanih metaboličkih poremećaja. Bioaktivni sastojci začina su reducirali akumulaciju lipida u masnim stanicama i masnom tkivu regulacijom ekspresije transkripcijskih faktora. Cilj ovog rada bio je istražiti razne mehanizme začina u modelima stanica, životinja i ljudi u prevenciji pretilosti. Pregled literature pokazao da su mehanizmi nekih bioaktivnih spojeva još u fazama istraživanja, ali ovaj oblik terapije ima velik potencijal u liječenju i prevenciji pretilosti.
Abstract (english)
Obesity is a global health problem that increases the incidence of diabetes, cardiovascular diseases, hypertension and cancer. Two factors that cause obesity are increased adipose tissue mass and increased secretion of pathogenic products caused by increased fat cells. Pharmacological therapy showed a number of harmful effects on health, so a new alternative form of therapy was sought. Numerous studies have shown beneficial effect of bioactive compounds of spices in the prevention of obesity and some forms of therapies in the treatment of obesity and related metabolic disorders. Bioactive spice compounds reduced lipid accumulation in adipose cells and adipose tissue by regulating the expression of transcription factors. The aim of this study was to investigate various mechanisms of spices in cell models,animal models and human models in prevention of obesity. A review of literature has shown that the mechanisms of some bioactive compounds are still in research stages, but this form of therapy has great potential in the treatment and prevention of obesity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:696054
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 on2021-07-23 12:35:54