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undergraduate thesis
Biodostupnost cinka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:075209
Gežin, Laura
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Gežin, L. (2014). Biodostupnost cinka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:075209

Gežin, Laura. "Biodostupnost cinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:075209

Gežin, Laura. "Biodostupnost cinka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:075209

Gežin, L. (2014). 'Biodostupnost cinka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:075209

Gežin L. Biodostupnost cinka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:075209

L. Gežin, "Biodostupnost cinka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:075209

Metadata
TitleBiodostupnost cinka
Title (english)Zinc bioavailability
AuthorLaura Gežin
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cink je esencijalni element u ljudskoj prehrani. Hrana životinjskog podrijetla, posebno meso (govedina, svinjetina, teletina, janjetina) i neki morski plodovi dobar su izvor cinka, a hrana biljnog podrijetla (voće, povrće) ima niži sadržaj cinka. Ipak, u cijelom svijetu, mahunarke i žitarice predstavljaju najvažniji izvor cinka za većinu ljudi. Biodostupnost cinka iz većine namirnica je uglavnom od 10-30 %. Na apsorpcijsku učinkovitost utječe topivost prisutnih spojeva sa cinkom. Neki neprobavljivi biljni sastojci kao što su fitati, prehrambena vlakna, lignin, zatim kalcij, željezo te farmakološki unos folne kiseline mogu inhibirati apsorpciju cinka. Priprema, konzerviranje i obrada hrane mogu uklanjanjem ili redukcijom inhibitora cinka povećati njegovu apsorpciju. Dodatak povrća bogatog β-karotenom i spojevima sa sumporom povećavaju biodostupnost cinka.
Abstract (english)
Zinc is a essential trace element in human nutrition. Foods of animal origin, especially meat (beef, pork, veal, lamb) and some seafood are good sources of dietary zinc while foods of plant origin (vegetables, fruits) have a lower zinc content. Nevertheless, worldwide, pulses and cereals are the major sources of zinc for most people. The bioavailability of zinc in most common foods typically is in the range of 10-30%. Absorptive efficiency is influenced by the solubility of present zinc compounds. Some non-digestible plant constituents such as phytates, dietary fibres and lignin as well as calcium, ferrous iron and pharmacological intakes of folic acid can inhibit its absorption. The removal or reduction of these inhibitors by food preparation, preservation and processing technologiese could improve zinc absorption. Addition of β-carotene-rich and sulfur compound-rich vegetables promote zinc bioavailability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:075209
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 10:27:54