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undergraduate thesis
Blagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:886674
Tudjina, Ana
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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Tudjina, A. (2022). Blagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2 (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:886674

Tudjina, Ana. "Blagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:886674

Tudjina, Ana. "Blagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:886674

Tudjina, A. (2022). 'Blagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:886674

Tudjina A. Blagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2 [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:886674

A. Tudjina, "Blagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:886674

Metadata
TitleBlagodati umjerene konzumacije kave za osobe s dijabetesom tipa 2
Title (english)Benefits of moderate coffee consumption for persons with type 2 diabetes
AuthorAna Tudjina
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 country2022-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Brojna istraživanja pokazuju da kava ima blagotvoran utjecaj na mnoge metaboličke bolesti uključujući i dijabetes tipa 2. Bioaktivne molekule kave (kofein, klorogena kiselina - CGA, diterpeni, itd.) imaju učinke na razne metaboličke putove, prema tome, direktno ili indirektno, mogu utjecati na nastanak i progresiju bolesti. Iako je ova tema posljednjih godina dobila veliku pažnju, mehanizam koji je uključen u prevenciju dijabetesa tipa 2 još nije razjašnjen. Najviše korisnih učinaka za dijabetes tip 2 može se pripisati CGA dok kofein i diterpeni imaju manje doprinose. Kava ima antioksidativno, protuupalno djelovanje i pomaže u održavanju raznolikosti crijevne mikrobiote. Unatoč tome, treba obratiti pozornost na vrstu, proizvodnju i pripremu kave te učinak dodanih namirnica poput mlijeka i šećera
Abstract (english)
Numerous studies show that coffee has a beneficial effect on many metabolic diseases, including type 2 diabetes. Bioactive molecules of coffee (caffeine, chlorogenic acid - CGA, diterpenes, etc.) have effects on various metabolic pathways, therefore, directly or indirectly, they can influence the formation and disease progression. Although this topic has received a lot of attention in recent years, the mechanism involved in the prevention of type 2 diabetes has not yet been elucidated. Most of the beneficial effects for type 2 diabetes can be attributed to CGA, while caffeine and diterpenes have smaller contributions. Coffee has an antioxidant, anti-inflammatory effect and helps maintain the diversity of the intestinal microbiota. Nevertheless, attention should be paid to the type, production and preparation of coffee and the effect of added foods such as milk and sugar.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:886674
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-05 09:09:53