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undergraduate thesis
Dobre i loše masti
Split: University of Split, University of Split, Faculty of science, 2020. urn:nbn:hr:166:567282
Tokić, Josip
University of Split
Faculty of Science
Department of Chemistry

Institutional repository: Repository of Faculty of Science

Cite this document

Tokić, J. (2020). Dobre i loše masti (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:567282

Tokić, Josip. "Dobre i loše masti." Undergraduate thesis, University of Split, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:166:567282

Tokić, Josip. "Dobre i loše masti." Undergraduate thesis, University of Split, Faculty of Science, 2020. https://urn.nsk.hr/urn:nbn:hr:166:567282

Tokić, J. (2020). 'Dobre i loše masti', Undergraduate thesis, University of Split, Faculty of Science, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:166:567282

Tokić J. Dobre i loše masti [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2020 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:166:567282

J. Tokić, "Dobre i loše masti", Undergraduate thesis, University of Split, Faculty of Science, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:166:567282

Metadata
TitleDobre i loše masti
Title (english)Good and bad fats
AuthorJosip Tokić
MentorRenata Odžak (mentor)
Committee memberRenata Odžak (predsjednik povjerenstva)
Committee memberMatilda Šprung (član povjerenstva)
Committee memberDoris Crnčević (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Chemistry)
Split
Defense date and country2020-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Masti predstavljaju koncentrirani izvor energije te služe kao izvor esencijalnih masnih kiselina. Po strukturi, masti su esteri masnih kiselina i alkohola glicerola. Masne kiseline se mogu podijeliti u četiri glavne skupine: zasićene, mononezasićene, polinezasićene i trans masti. Zasićene i trans masne kiseline su „loše masti“ i uzrokuju povećanje LDL-a i smanjenje HDL-a. „Dobre masti“, u koje spadaju mono i polinezasićene masne kiseline, od kojih se ističu ω-3 masne kiseline, snižavaju LDL te protektivno djeluju na kardiovaskularni sustav. U radu su opisane kemijske strukture i vrste masnih kiselina, njihovo djelovanje na zdravlje te prisutnost u hrani.
Abstract (english)
Fats are a concentrated source of energy and source of essential fatty acids. Taking into account their chemical structure, fats are esters of fatty acids and alcohol glycerol. Fatty acids can be classified into four general categories: saturated, monounsaturated, polyunsaturated, and trans fats. Saturated and trans fatty acids are "bad fats" and cause a rise of LDL and a decrease of HDL. "Good fats", which include mono- and polyunsaturated fatty acids, among which the most important are ω-3 fatty acids, lower LDL and have a protective effect on the cardiovascular system. This thesis describes the chemical structures and types of fatty acids, their effect on health and their presence in food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:567282
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-01-11 13:22:29