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undergraduate thesis
Utjecaj resveratrola u vinu na ljudsko zdravlje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:004589
Bistrović, Magdalena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Bistrović, M. (2023). Utjecaj resveratrola u vinu na ljudsko zdravlje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:004589

Bistrović, Magdalena. "Utjecaj resveratrola u vinu na ljudsko zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:004589

Bistrović, Magdalena. "Utjecaj resveratrola u vinu na ljudsko zdravlje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:004589

Bistrović, M. (2023). 'Utjecaj resveratrola u vinu na ljudsko zdravlje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:004589

Bistrović M. Utjecaj resveratrola u vinu na ljudsko zdravlje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:004589

M. Bistrović, "Utjecaj resveratrola u vinu na ljudsko zdravlje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:004589

Metadata
TitleUtjecaj resveratrola u vinu na ljudsko zdravlje
Title (english)Influence of resveratrol in wine on human health
AuthorMagdalena Bistrović
MentorVesna Zechner-Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Terapeutska i antiseptička svojstva vina poznata su još od davnina. Iako tada nisu poznavali kemijski sastav vina, ljudi su uvidjeli prednosti umjerenog uživanja vina i njegov pozitivan učinak na organizam. Louis Pasteur je prije 157 godina vino proglasio najzdravijim i najhigijenskijim pićem te ustanovio nakon brojnih istraživanja kemijskog sastava vina, da vino pozitivno utječe na zdravlje i dugovječnost čovjeka. No, danas se za zdravstvene učinke vina najzaslužnijima smatraju polifenoli, a najvažniji među njima je resveratrol, jaki antioksidans, koji hvata slobodne radikale te zaustavlja pojačano razaranje stanica. Njegova koncentracija u crnim vinima iznosi od 0,2 - 14 mg/L, što je 10 puta veća koncentracija u odnosu na bijela vina, a razlozi su različiti tehnološki postupci obrade grožđa i tehnologija proizvodnje. Resveratrol smanjuje rizik od raznovrsnih oboljenja te ima cijeli niz blagotvornih učinaka na zdravlje ljudi: sprječava kljenut srčanog mišića, tvorbu nakupina na mozgu i krvnim žilama, usporava grušanje krvi, djeluje kod upalnih bolesti crijeva i dijabetesa. Međutim, do danas mehanizam djelovanja resveratrola nije do kraja objašnjen.
Abstract (english)
The therapeutic and antiseptic properties of wine have been known since ancient times. Although they did not know the chemical composition of wine, people saw the benefits of moderate wine consumption and its positive effect on the body. 157 years ago, Louis Pasteur declared wine to be the healthiest and most hygienic drink and established, after numerous researches on the chemical composition of wine, that wine has a positive effect on human health and longevity. However, today polyphenols are considered the most responsible for the health effects of wine, and the most important among them is resveratrol, a strong antioxidant, which captures free radicals and stops the increased destruction of cells. Its concentration in red wines is about 0,2 - 14 mg/L, which is 10 times higher than in white wines and the reasons are different technological procedures of grape processing and production technology. Resveratrol reduces the risk of various diseases and has a whole range of beneficial effects on human health: prevents the hardening of the heart muscle, the formation of accumulations in the brain and blood vessels, slows down blood clotting, works against inflammatory bowel diseases and diabetes. However, to date, the mechanism of action of resveratrol has not been fully explained.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:004589
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-26 09:01:37