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undergraduate thesis
Utjecaj crne bazge na zdravlje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:579976
Barlović, Tena
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

Barlović, T. (2021). Utjecaj crne bazge na zdravlje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:579976

Barlović, Tena. "Utjecaj crne bazge na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:579976

Barlović, Tena. "Utjecaj crne bazge na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:579976

Barlović, T. (2021). 'Utjecaj crne bazge na zdravlje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:579976

Barlović T. Utjecaj crne bazge na zdravlje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:579976

T. Barlović, "Utjecaj crne bazge na zdravlje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:579976

Metadata
TitleUtjecaj crne bazge na zdravlje
Title (english)The impact of black elderberry on health
AuthorTena Barlović
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
Crna bazga, botanički poznata kao Sambucus nigra, je listopadna, višegodišnja grmolika biljka, agresivan je korov i uspijeva gotovo na svim tlima u većem području svijeta s umjerenom i suptropskom klimom. Sadrži mnogobrojne biološki aktivni spojeve od kojih su najvažniji fenolne kiseline, flavonoli, antocijani i vitamini. Sadrži i blago toksične cijanogene glikozide pa se njihova toksičnost i štetnost mora strogo kontrolirati. Crna bazga se od davnina primjenjivala u tradicionalnoj medicini kao dijaforetik, diuretik te sredstvo protiv prehlade, kašlja, glavobolje i zubobolje. U novije vrijeme, istraživanja upućuju na njezino antioksidacijsko djelovanje te na učinkovitost ove biljke u liječenju drugih bolesti, uključujući tumor, dijabetes i pretilost, bakterijske i virusne bolesti, kardiovaskularne bolesti te u zaštiti od UV zračenja. Općenito se može zaključiti da crna bazga ima iznimno pozitivan učinak na jačanje imunološkog sustava.
Abstract (english)
Black elderberry, botanically known as Sambucus nigra is a deciduous, perennial shrubby plant, it is an aggressive weed and it grows on almost all soils throughout much of the world with a temperate and subtropical climate. It contains many biologically active compounds, of which the most important are phenolic acids, flavonoids, anthocyanins and vitamins. It also contains slightly toxic cyanogenic glycosides, so their toxicity and harmfulness must be strictly controlled. Black elderberry has long been used in traditional medicine as a diaphoretic, diuretic and cure for colds, coughs, headaches and toothaches. More recently, research has suggested the effectiveness of this plant in treating other diseases, including tumor, diabetes and obesity, bacterial and viral diseases, cardiovascular disease as an antioxidant and for protection against UV radiation. In general, it can be concluded that black elderberry has an extremely positive effect on boosting the immune system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:579976
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 12:47:12