prikaz prve stranice dokumenta Sastav i utjecaj propolisa na ljudski organizam
  Download
PDF 1021.37 KB
undergraduate thesis
Sastav i utjecaj propolisa na ljudski organizam
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:395594
Ešegović, Iva
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

Ešegović, I. (2023). Sastav i utjecaj propolisa na ljudski organizam (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:395594

Ešegović, Iva. "Sastav i utjecaj propolisa na ljudski organizam." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:395594

Ešegović, Iva. "Sastav i utjecaj propolisa na ljudski organizam." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:395594

Ešegović, I. (2023). 'Sastav i utjecaj propolisa na ljudski organizam', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:395594

Ešegović I. Sastav i utjecaj propolisa na ljudski organizam [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:395594

I. Ešegović, "Sastav i utjecaj propolisa na ljudski organizam", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:395594

Metadata
TitleSastav i utjecaj propolisa na ljudski organizam
Title (english)Composition of propolis and its influence on human body
AuthorIva Ešegović
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 country2023-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Propolis je prirodna smolasta tvar, žute do tamnosmeđe boje, koju medonosne pčele (Apis mellifera) sakupljaju iz različitih biljnih izvora. Koristi se kao prirodni lijek još od antičkog doba pa sve do danas. Njegov kemijski sastav razlikuje se u uzorcima propolisa različitog geografskog i botaničkog podrijetla te je u njemu do sada identificirano više od 300 različitih spojeva. Propolis ne može biti korišten kao sirovina već se mora pročistiti ekstrakcijom otapalima, korištenjem raznih ekstrakcijskih metoda. Ovim postupkom uklanja se inertni materijal i izolira se polifenolna frakcija, koja uz ostale komponente doprinosi raznim biološkim svojstvima, koja su u ovom radu potkrijepljena rezultatima brojnih istraživanja. Među najvažnija svojstva propolisa ubrajaju se antimikrobna (antibakterijska, antifungalna, antivirusna), antiupalna, antioksidacijska i antitumorska svojstva.
Abstract (english)
Propolis is a natural resinous substance of yellow to dark brown colour, collected by honeybees (Apis mellifera) from various plant sources. It has been used as a natural remedy since ancient times and continues to be used today. Its chemical composition varies in samples of propolis from different geographical and botanical origins, over 300 different compounds have been identified in it so far. Propolis cannot be used as a raw material and must be purified by extraction using various extraction methods. This process removes inert material and isolates the polyphenolic fraction, which, along with other components, contributes to various biological properties supported by the results of numerous studies. The most important properties of propolis are its antimicrobial (antibacterial, antifungal, antiviral), anti-inflammatory, antioxidant, and antitumor effects.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:395594
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 on2024-04-24 08:25:42