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undergraduate thesis
Utjecaj omega 3 masnih kiselina na zdravlje očiju i na vid
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:090700
Vrdoljak, 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

Vrdoljak, M. (2024). Utjecaj omega 3 masnih kiselina na zdravlje očiju i na vid (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:090700

Vrdoljak, Marin. "Utjecaj omega 3 masnih kiselina na zdravlje očiju i na vid." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:090700

Vrdoljak, Marin. "Utjecaj omega 3 masnih kiselina na zdravlje očiju i na vid." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:090700

Vrdoljak, M. (2024). 'Utjecaj omega 3 masnih kiselina na zdravlje očiju i na vid', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:090700

Vrdoljak M. Utjecaj omega 3 masnih kiselina na zdravlje očiju i na vid [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:090700

M. Vrdoljak, "Utjecaj omega 3 masnih kiselina na zdravlje očiju i na vid", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:090700

Metadata
TitleUtjecaj omega 3 masnih kiselina na zdravlje očiju i na vid
Title (english)The effect of omega 3 fatty acids on eye health and vision
AuthorMarin Vrdoljak
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 country2024-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Omega 3 masne kiseline pokazuju pozitivan učinak na ljudsko zdravlje. Dvije najvažnije omega 3 ma sne kiseline su dokozaheksaenska (DHA) i eikozapentaenska (EPA). One se u većim koncentraci jama nalaze u hrani morskog podrijetla. U ljudskom tijelu mogu se sintetizirati iz alfa-linolenske masne kiseline. DHA selektivno se nakuplja u fotoreceptorima te je jako važna strukturna komponenta mem brana fotoreceptora. Dio je fosfolipida koji grade membrane te ima ulogu u poboljšanju transdukcije i regeneraciji retinala. Oko je složena struktura zadužena za osjetilo vida. Na mrežnici oka dolazi do konverzije svjetlosti u električni impuls. Građena je od velikog broja različitih stanica. Bolesti mrežnice djeluju i na krvne žile i neurone. Omega 3 masne kiseline djeluju preventivno na razvoj tih bolesti te umanjuju njihove simptome. Omega 3 masne kiseline sudjeluju u sintezi eikozanoida te djeluju kao ligandi za transkripcijske faktore. Utječu na aktivnost mnogih enzima. Inhibiraju vezanje faktora rasta vaskularnog endotela (VEGF-a) na receptore na površini membrana. Na ove načine sprječava abnor malnu neovaskularizaciju te degeneraciju neurona. Bolesti koje su opisane u ovom radu su dijabetična retinopatija, starosna makularna degeneracija i retinopatija nedonoščadi.
Abstract (english)
Omega 3 fatty acids have a positive impact on human health. Two of the most important omega 3 fatty acids are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). In bigger concetrations they are found only in sea food. They can be biosynthesized form alpha linolenic acid. DHA is selectively accreted to photoreceptors and it's extremely important structural component of phospholipid membra nes. They have a role in making transduction more efficient and in retinal regeneration. Eye is a complex structure that's responsible for sight. Retina of the eye is composed of a number of different cells and its main function is the conversion of light to electric impulse. Diseases of the retina affect both vascular and neural tissue. Omega 3 fatty acids can prevent the onset of these diseases and ameliorate their symptoms. Omega-3 fatty acids take part in eicosanoid biosynthesis and act as ligands for transcripti onal factors. They affect the activity of many enzymes and inhibit the binding of vascular endothelial growth factor (VEGF) on the receptors on the cell surface. Using these pathways omega 3 fatty acids inhibit abnormal neovascularization and neurodegeneration. Diseases described in this work are dia betic retinopathy, age-related macular degeneration, and retinopathy of prematurity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:090700
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 on2024-09-25 10:34:12