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undergraduate thesis
Salicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:808913
Marić, Mateja
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

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Marić, M. (2022). Salicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:808913

Marić, Mateja. "Salicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:808913

Marić, Mateja. "Salicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:808913

Marić, M. (2022). 'Salicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:808913

Marić M. Salicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:808913

M. Marić, "Salicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:808913

Metadata
TitleSalicilna kiselina-primjena u medicini, kozmetici i utjecaj na zdravlje
Title (english)Salicylic acid-application in medicine, cosmetics and impact on health
AuthorMateja Marić
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 country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Salicilna kiselina je o-hidroksibenzojeva kiselina ili 2-hidroksibenzojeva kiselina koja se može pronaći u velikom broju biljaka kao biljni hormon. Salicilna kiselina može se sintetizirati iz vrbe, fenilalanina, Kolbe-Schmitt reakcijom i hidrolizom aspirina. Acetilirani derivat salicilne kiseline odnosno aspirin je jedan od najkorištenijih lijekova koji se koristi za liječenje boli, upala, groznice te smanjuje rizik od srčanog udara. Neke analize pokazuju učinkovitost salicilne kiseline u lječenju akni. Moguća je oralna i lokalna primjena salicilne kiseline. Oralnom primjenom salicilne kiseline i njenih derivata najčešće dolazi do gastrointestinalne iritacije dok lokalna primjena na velikoj površini kože može uzrokovati apsorpciju u krvotok što izaziva toksičnost odnosno salicilizam.
Abstract (english)
Salicylic acid is o-hydroxybenzoic acid or 2-hydroxybenzoic acid which can be found in a large number of plants as a plant hormone. Salicylic acid can be synthesized from willow, phenylalanine, with Kolbe-Schmitt reaction and hydrolysis of aspirin. Acetylated derivate of salicylic acid or aspirin is one of the most widely used drugs used to treat pain, inflammation, fever and reduce the risk of heart attack. Some analyses show the effectiveness of salicylic acid in treating acne. Salicylic acid can have oral and topical applications. With oral application most common is gastrointestinal irritation., while topical application on a large area of skin may cause absorption into the bloodstream, causing toxicity or salicylism.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:808913
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 on2022-09-27 08:23:06