prikaz prve stranice dokumenta Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa
Access restricted to students and staff of home institution
undergraduate thesis
Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:185304
Mihalić, Vjeran
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

Mihalić, V. (2013). Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić, Vjeran. "Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić, Vjeran. "Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić, V. (2013). 'Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:185304

Mihalić V. Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 September 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:185304

V. Mihalić, "Borovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:185304

Metadata
TitleBorovnica (Vaccinium myrtillus L.) i brusnica (Vaccinium macrocarpon L.) kao potencijalni izvor antioksidansa
Title (english)Blueberries (Vaccinium myrtillus L.) and cranberries (Vaccinium macrocarpon L.) as a potential source of antioxidants
AuthorVjeran Mihalić
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 country2013-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Reaktivni radikali kisika (ROS) stvaraju se tijekom različitih patoloških procesa u povećanim koncentracijama. Oni su uzrok peroksidacije lipida i oksidacije DNA i proteina zbog svoje visoke kemijske reaktivnosti. Međutim, mehanizmi antioksidacijske zaštite, uključujući različite antioksidacijske enzime, sprječavaju oštećenja tkiva i druge komplikacije povezane s ROS-om. U normalnim biološkim uvjetima, molekula kisika neenzimatskom oksidacijom povremeno oduzima elektrone drugim molekulama, što uzrokuje nastanak slobodnih radikala. Unutarstanični i izvanstanični antioksidansi uklanjanjem reaktivnih spojeva kisika i dušika smanjuju mogućnost oksidacijskoga oštećenja lipidnih molekula. U organizmu postoji nekoliko skupina antioksidacijskih enzima uključujući superoksid dismutazu (SOD) za uklanjanje superoksidnoga radikala i katalaza (CAT), te glutation peroksidazu (GPx) za uklanjanje vodikova peroksida i organskih peroksida. Povećana lipidna peroksidacija povećava rizik za razvoj ateroskleroze i drugih upalnih bolesti. Flavonoidi u posljednje vrijeme privlače puno pozornosti zbog svoje izvanredne antioksidacijske i antiradikalske aktivnosti. Istraživanja su pokazala da su flavonoidi dobri “hvatači” slobodnih radikala, a time imaju važnu ulogu u farmaceutskoj i prehrambenoj industriji kao lijekovi i antioksidansi.
Abstract (english)
Reactive oxygen species (ROS) are produced during different pathological processes in increased concentrations. They cause lipid peroxidation and oxidation of DNA and proteins due to their high chemical reactivity. However, antioxidative defense mechanisms, including different antioxidant enzymes, prevent issue damages and other ROS-related complications. Occasionally, under normal biological conditions, oxygen does manage to steal away electrons from other molecules by nonenzymatic autoxidations, which results in the free radical formation. Intracellular and extracelular antioxidants attenuate oxidative damage of lipid molecules. Families of antioxidant enzymes have evolved for this purpose, including superoxide dismutases (SOD) for the elimination of the superoxide radical, and catalases (CAT) and glutathione peroxidases (GPx) for the elimination of hydrogen peroxide and organic peroxides. Increased lipid peroxidation increase the risk of atherogenesis and other inflammatory diseases. Recently, flavonoids are given much attention due to their excellent antioxidative and antiradical activity. Studies have revealed that flavonoids are good scavengers of free radicals, and consequently, they are much used in pharmaceutical and food industries.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:185304
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 07:40:50