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undergraduate thesis
Antioksidansi iz samoniklih gljiva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:750683
Baković, Petra
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

Baković, P. (2013). Antioksidansi iz samoniklih gljiva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:750683

Baković, Petra. "Antioksidansi iz samoniklih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:750683

Baković, Petra. "Antioksidansi iz samoniklih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:750683

Baković, P. (2013). 'Antioksidansi iz samoniklih gljiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:750683

Baković P. Antioksidansi iz samoniklih gljiva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 May 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:750683

P. Baković, "Antioksidansi iz samoniklih gljiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:750683

Metadata
TitleAntioksidansi iz samoniklih gljiva
Title (english)Antioxidants in wild mushrooms
AuthorPetra Baković
MentorSunčica Beluhan (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 country2013-06-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Održavanje ravnoteže između nastajanja slobodnih radikala i antioksidacijske obrane, nužan je preduvjet za normalno funkcioniranje organizma. Za organizam kažemo da je pod oksidativnim stresom kada ta ravnoteža ima tendenciju nastajanja slobodnih radikala. Slobodni radikali i antioksidansi su često raspravljani u kliničkoj i znanstvenoj literaturi. Antioksidansi su potrebni za prevenciju nastajanja i zaustavljanje djelovanja nastalih reaktivnih kisikovih i dušikovih vrsta (spojeva), koji nastaju in vivo i izazivaju oštećenja na DNA, lipidima, proteinima i drugim biomolekulama. Obrana endogenim antioksidansima je nedovoljna za potpunu prevenciju oštećenja, tako da su antioksidansi iz hrane važni za očuvanje zdravlja. Antioksidacijska svojstva samoniklih gljiva intenzivno su proučavana i mnoge antioksidacijske supstancije ekstrahirane iz njih su određene, kao što su fenolni sastojci, tokoferoli, askorbinska kiselina i karotenoidi. Samonikle gljive mogu se izravno konzumirati, čime poboljšavaju zdravlje bez dodataka aditiva i uz sinergijsko djelovanje svih, u njima prisutnih biološki aktivnih supstancija.
Abstract (english)
Maintenance of equilibrium between free radical production and antioxidant defences is an essential condition for normal organism functioning. When the equilibrium has a tendency for the production of free radicals we say that organism is in oxidative stress. Free radicals and antioxidants are widely discussed in the clinical and nutritional literature. Antioxidants are needed to prevent the formation and oppose the actions of reactive oxygen and nitrogen species, which are generated in vivo and cause damage to DNA, lipids, proteins, and other biomolecules. Endogenous antioxidant defenses are inadequate to prevent damage completely, so diet derived antioxidants are important in maintaining health. The antioxidant properties of wild mushrooms have been extensively studied and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergystic effects of all the mushrooms bioactive compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:750683
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 11:28:10