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master's thesis
Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:615189
Dora, Mirna
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

Dora, M. (2013). Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:615189

Dora, Mirna. "Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:615189

Dora, Mirna. "Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:615189

Dora, M. (2013). 'Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:615189

Dora M. Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:615189

M. Dora, "Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:615189

Metadata
TitleZaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju
Title (english)Protective effect of polyphenols from wine on oxidative stress and hypercholesterolemia
AuthorMirna Dora
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 country2013-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Slobodni radikali nastali oksidacijskim stresom često napadaju masne kiseline, posebice višestruko nezasićene masne kiseline (PUFA), posljedica čega je lipidna peroksidacija. Najzaslužnijima za zdravstvene učinke vina smatraju se polifenoli – skupina organskih spojeva koji imaju antioksidacijsko djelovanje, odnosno smanjuju oksidacijski stres. U procesu proizvodnje crnog vina vrši se pretakanje pri čemu na dnu bačve zaostaje talog za koji pretpostavljamo da ima sastav i svojstva slična pretočenom vinu, odnosno da je bogat polifenolima. U ovom istraživanju proučavan je učinak resveratrola, crnog vina i talog zaostao nakon pretakanja crnog vina u serumu i jetri CBA miša koji su bili na normalnom režimu prehrane i onih podvrgnutih aterogenoj prehrani. Na kraju tretmana u jetri su analizirani enzimi malat dehidrogenaza (MDH), karnitin-acetil transferaza (KAT) i reducirani glutation (GSH) te glavni produkt lipidne peroksidacije malonil diadehid (MDA). Rezultati su pokazali da resveratrol, crno vino i talog imaju značajan antioksidacijski učinak i time smanjuju stupanj lipidne peroksidacije u svim skupinama miševa bez obzira na režim prehrane.
Abstract (english)
Free radicals are produced as a consequence of oxidative stress and as such, they often attack fatty acids, especially polyunsaturated fatty acids (PUFA), which results in lipid peroxidation. Polyphenols are often refered to as the most important compounds responsible for the beneficial effects of red wine, because of their antioxidative properties. During the production process of red wine it is mandatory to rack wine – remove clear wine from the solids which have settled in the barrel. We have posed a hypothesis that this wine sediment has composition and properties very similar to those of red wine, considering its origin. In this study we examined effects of resveratrol, wine and wine sediment on the composition of serum and liver lipids in CBA mice fed an aterogenic and a normal diet. At the end of the treatment we have analysed liver enzymes: malate dehydrogenase (MDH), carnitine acyltransferase (CAT), Reduced Glutathione (GSH) and malondialdehyde (MDA) product of lipid peroxidation. Obtained results demonstrated that all of inspected compounds (resveratrol, wine and wine sediment) showed significant antioxidative effects, independently on the fed diet.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:615189
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-05 08:28:23