prikaz prve stranice dokumenta Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.)
  Download
PDF 1.66 MB
undergraduate thesis
Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.)
Split: University of Split, University of Split, Faculty of science, 2020. urn:nbn:hr:166:084518
Žura, Katarina
University of Split
Faculty of Science
Department of Biology

Institutional repository: Repository of Faculty of Science

Cite this document

Žura, K. (2020). Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.) (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:084518

Žura, Katarina. "Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.)." Undergraduate thesis, University of Split, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:166:084518

Žura, Katarina. "Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.)." Undergraduate thesis, University of Split, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:166:084518

Žura, K. (2020). 'Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.)', Undergraduate thesis, University of Split, Faculty of Science, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:166:084518

Žura K. Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.) [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2020 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:166:084518

K. Žura, "Biološke karakteristike i prehrambeni značaj masline (Olea europaea L.)", Undergraduate thesis, University of Split, Faculty of Science, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:166:084518

Metadata
TitleBiološke karakteristike i prehrambeni značaj masline (Olea europaea L.)
Title (english)Biological characteristics and nutritional value of olive tree (Olea europaea L.)
AuthorKatarina Žura
MentorElma Vuko (mentor)
Committee memberElma Vuko (predsjednik povjerenstva)
Committee memberValerija Dunkić (član povjerenstva)
Committee memberŽeljana Fredotović (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Biology)
Split
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Maslina, Olea europaea L., suptropska je zimzelena biljka iz porodice maslina (Oleaceae), rasprostranjena diljem Sredozemlja. Stablo masline je nepravilnog grananja i s kuglastom krošnjom, listovi su kožasti, parni i nasuprotno raspoređeni, a cvjetovi bijeli i skupljeni u cvat nalik grozdu. Plodovi su kod različitih sorti različita oblika, boje, veličine i sadržaja ulja. Svaki dio biljke čovjek od davnina koristi u različite svrhe: plodove za jelo, drvo za ogrjev i izradu umjetnina, a lišće za ishranu stoke i farmakologiju. Od ploda masline dobiva se maslinovo ulje, zdrava masnoća bogata brojnim antioksidativnim i protuupalnim sastojcima sa zaštitnim djelovanjem na ljudski organizam. Zbog nutritivno uravnoteženog sastava te svojstvene i jedinstvene arome, konzumacija maslina i maslinovog ulja preporuka je suvremenih nutricionista i osnova mediteranske prehrane za koju je dokazana učinkovitost u prevenciji bolesti, očuvanju zdravlja i dugovječnosti. Cilj ovog završnog rada je opisati biološke karakteristike masline te nutritivni značaj masline i proizvoda od masline za ljudski organizam.
Abstract (english)
The olive, Olea europaea L., is a subtropical evergreen plant of the olive family (Oleaceae), distributed throughout the Mediterranean. The olive tree is irregularly branched and with a spherical crown, the leaves are leathery, paired and oppositely arranged and the flowers are white and clustered in a cluster-like inflorescence. The fruits of different varieties have different shape, color, size and oil content. Each part of the plant has long been used by man for different purposes: fruits for eating, wood for firewood and artwork and leaves for livestock nutrition and pharmacology. Olive oil, obtained from the fruit of the olive, is a healthy fat, rich in numerous antioxidant and anti-inflammatory ingredients with a protective effect on the human body. Due to the nutritionally balanced composition and unique aroma, consumption of olives and olive oil is the recommendation of modern nutritionists and the basis of the Mediterranean diet which has been proven effective in preventing disease, maintaining health and longevity. The aim of this paper is to describe biological characteristics and nutritional value of olives for the human organism.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:084518
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-01-15 11:30:45