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undergraduate thesis
Dipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:158421
Kosinec, Matea
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

Kosinec, M. (2022). Dipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:158421

Kosinec, Matea. "Dipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:158421

Kosinec, Matea. "Dipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:158421

Kosinec, M. (2022). 'Dipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:158421

Kosinec M. Dipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:158421

M. Kosinec, "Dipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:158421

Metadata
TitleDipeptid karnozin - multifunkcionalna molekula s pozitivnim učincima na prehranu i zdravlje
Title (english)Dipeptide carnosine - multifunctional molecule with positive effects on diet and health
AuthorMatea Kosinec
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 country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Dipeptid karnozin relativno je slabo istraživana molekula čiji su se novootkriveni učinci pokazali izrazito povoljnima za ljudsko zdravlje. U ljudi je u najvišim koncentracijama prisutan u skeletnim mišićima, no manje su količine zabilježene i u dijelovima živčanog sustava i drugim tkivima. Sintetizira se u prisustvu enzima karnozin-sintaze iz beta alanina i L-histidina pri čemu je potonja aminokiselina limitirajuća. Prirodna je komponenta mesa stoga je suplementacija i poboljšanje statusa karnozina u ljudi moguće i putem prehrane. Fiziološke uloge karnozina su iznenađujuće. Njegova antioksidativna, antiglikacijska, antiinflamatorna, kelirajuća i puferirajuća svojsva smatraju se značajnima i obećavajućima u svim sferama znanosti i svakodnevnoga života. Stoga je ovaj rad usmjeren na cjelokupnu analizu ovoga multifunkcionalnog dipeptida, a njegova pojedinačno opisana svojstva naposlijetku valja promatrati kao sinergistički paket koji zajedno djeluje u zdravstvu, sportu i cjelokupnom životu ljudi svih dobnih skupina i drugih čimbenika različitosti.
Abstract (english)
The dipeptide carnosine is a relatively poorly researched molecule whose newly discovered effects have been shown to be extremely beneficial to human health. In humans, it is present in the highest concentrations in skeletal muscle, but smaller amounts have also been reported in parts of the nervous system and other tissues. It is synthesized in the presence of the enzyme carnosine synthase from beta alanine and L-histidine, and the latter amino acid is limiting. It is a natural component of meat, so supplementation and improvement of carnosine status in humans is also possible through diet. The physiological roles of carnosine are surprising. Its antioxidative, anti-glycation, anti-inflammatory, chelating and buffering properties are considered significant and promising in all spheres of science and everyday life. Therefore, this paper focuses on the overall analysis of this multifunctional dipeptide, and its individually described properties should ultimately be viewed as a synergistic package that works together in health, sports, and overall life of people of all ages and other diversity factors.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:158421
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 on2024-04-25 11:38:58