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undergraduate thesis
Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:059369
Šurić, Pina
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

Šurić, P. (2014). Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:059369

Šurić, Pina. "Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:059369

Šurić, Pina. "Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:059369

Šurić, P. (2014). 'Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:059369

Šurić P. Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:059369

P. Šurić, "Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:059369

Metadata
TitleZaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine
Title (english)The protective effect of polyphenols from propolis on oxidative stress and lipoproteins
AuthorPina Šurić
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 country2014-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Propolis je smolasta tvar koju skupljaju pčele. Propolis je lipofilan materijal koji je čvrst i lomljiv kada je hladan, a savitljiv i ljepljiv kada je topao. Propolis sadrži 50% balzama i smola, 30% pčelinjeg voska, 5% polena, 10% eteričnih ulja i 5% ostalih organskih komponenata. Fenoli koje sadrži su male molekularne mase i imaju biološki aktivna svojstva. To su: flavonoidi, fenolne kiseline, esteri, aromatski aldehidi i terpenoidi. Kvercetin u propolisu je preteča bioflavonoida zato što je njegova kemijska struktura osnovni "kostur" većine drugih bioflavonoida. Pokazao je najviši antioksidacijski potencijal svih flavanoida kao i najveći radioprotektivni učinak. Najviše djelovanja propolisa svodi se na flavanoide. Oni se pojavljuju u namirnicama biljnog porijekla i pozitivno djeluju na ljudski organizam u određenim količinama. Propolis je najjači prirodni antibiotik. Oksidacijski stres je stanje promijenjene ravnoteže prooksidativno-antioksidacijskom sustavu organizma u korist oksidacijskog stanja što dovodi do potencijalnog oštećenja tkiva i organa.
Abstract (english)
Propolis is a resinous substance collected by bees. Propolis is a lipophilic material that is sturdy and brittle when cold and sticky and pliable when warm. 50% propolis containing resins and balsams, 30% wax pčeljinjeg, 5% pollen, 10% of essential oils and 5% other organic components. Phenols containing the low molecular weight and a biologically active properties. These are: flavonoids, phenolic acids, esters, aromatic aldehydes and terpenoids. Quercetin in propolis is a precursor Bioflavanoids because its chemical structure is the basic "skeleton" of most other bioflavonoids. He showed the highest antioxidant potential of flavonoids as well as the largest radioprotective effect. Most effects of propolis come down to flavonoids. They occur in foods of plant origin and have a positive effect on the human body in certain amounts. Propolis is the most powerful natural antibiotic. Oxidative stress is a state of altered balance of prooxidant-antioxidant system of the organism in favor of the oxidation state leading to potential damage to tissues and organs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:059369
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 conditionsAccess restricted to students and staff of home institution
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Created on2017-04-27 08:51:00