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undergraduate thesis
Utjecaj kurkumina na zdravlje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:044655
Maglica, Marin
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

Maglica, M. (2023). Utjecaj kurkumina na zdravlje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:044655

Maglica, Marin. "Utjecaj kurkumina na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:044655

Maglica, Marin. "Utjecaj kurkumina na zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:044655

Maglica, M. (2023). 'Utjecaj kurkumina na zdravlje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:044655

Maglica M. Utjecaj kurkumina na zdravlje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:044655

M. Maglica, "Utjecaj kurkumina na zdravlje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:044655

Metadata
TitleUtjecaj kurkumina na zdravlje
Title (english)Curcumin effects on health
AuthorMarin Maglica
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 country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Biljka kurkuma (Curcuma longa L.) je stoljećima korištena u tradicionalnoj medicini zbog svojih pozitivnih učinaka na ljudsko zdravlje, a u kulinarstvu kao začin specifičnog okusa i boje koju daje jelima. U korijenu biljke su sadržani aktivni spojevi kurkuminoidi, polifenoli odgovorni za njena ljekovita svojstva. Većina pozitivnih učinaka na zdravlje pripisuje se antioksidativnom i protuupalnom djelovanju kurkumina. Može pomoći u poboljšanju kvalitete života i smanjenju progresije kod bolesti poput raka, dijabetesa, artritisa, neurodegenerativnih bolesti, metaboličkog sindroma, bolesti jetre i bubrega i dr., što ga čini popularim predmetom istraživanja u različitim područjima biomedicine. Najveći problem suplementacije kurkuminom jest loša bioraspoloživost zbog čega su patentirane i korištene formulacije i nanoformulacije kurkumina. One sadrže različite spojeve koji djeluju kao poboljšivači bioraspoloživosti, a najčešće korišten spoj u tu svrhu jest piperin. Kurkumin se smatra sigurnim, iako u prekomjernim dozama može izazvati blage gastrointestinalne smetnje i glavobolju.
Abstract (english)
For centuries, turmeric plant (Curcuma longa L.) is used in traditional medicine due to its positive effects on human health, in culinary arts as s spice which gives food specific flavor and colour. Turmeric root contains active ingredients called curcuminoids, polyphenols responsible for its medicinal properties. Most health benefits come from antioxidant and anti-inflammatory activity of curcumin. It can aid in improving life quality but also decrease progression in diseases such as cancer, diabetes, arthritis, neurodegenerative diseases, metabolic syndrome, liver and kidney diseases etc., which makes him popular subject of research in different areas of biomedicine. The biggest issue with curcumine supplementation is its poor bioavailabillity which is why formulations and bioformulations of curcumin are being patented and used. They contain added compounds which act as bioavailabillity enhancers, piperine is the most commonly used in that purpose. Curcumin is considered safe, although in large doses can cause minor gastrointestinal issues and headaches.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:044655
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 on2024-04-18 09:14:31