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undergraduate thesis
Arginin - uloge u organizmu, prehrambeni izvori i suplementacija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:241570
Ukić, Roberto
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Ukić, R. (2017). Arginin - uloge u organizmu, prehrambeni izvori i suplementacija (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:241570

Ukić, Roberto. "Arginin - uloge u organizmu, prehrambeni izvori i suplementacija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:241570

Ukić, Roberto. "Arginin - uloge u organizmu, prehrambeni izvori i suplementacija." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:241570

Ukić, R. (2017). 'Arginin - uloge u organizmu, prehrambeni izvori i suplementacija', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:241570

Ukić R. Arginin - uloge u organizmu, prehrambeni izvori i suplementacija [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:241570

R. Ukić, "Arginin - uloge u organizmu, prehrambeni izvori i suplementacija", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:241570

Metadata
TitleArginin - uloge u organizmu, prehrambeni izvori i suplementacija
Title (english)Arginine - its roles in an organism, dietary sources and supplementation
AuthorRoberto Ukić
MentorDaniela Čačić Kenjerić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Arginin je sastavni dio prehrambenih proteina te je klasificiran kao esencijalna aminokiselina u određenim uvjetima. Ovaj rad daje pregled karakteristika i uloga te prehrambene potrebe za argininom, izvori arginina i učinci na zdravlje. Kod metabolizma arginina, govori se o njegovoj sintezi u jetri, te crijevnoj i bubrežnoj žlijezdi. Također, govori se o sintezi anginina iz drugih metabolita, samoj razgradnji arginina u metabolite kao što su ornitin, urea, poliamin, prolin i ostali. Koncentracija arginina u plazmi regulirana je prehrambenim unosom, njegovim metabolizmom i sintezom. Kod suplementacije ova aminokiselina je stabilna u uvjetima sterilizacije te je primjena kemijskog oblika u odgovarajućoj dozi sigurna. Ipak, treba napomenuti kako prekomjerna suplementacija može dovesti do određenih nuspojava kao što su mučnina, gastrointestialne nelagode i proljev.
Abstract (english)
Arginine is a constituent of nutritional proteins and is classified as an essential amino acid under certain conditions. This work provide san overview of caracteristics and role of arginine in human body, nutritional needs for arginine, arginine dietary sources and its effects on health. Concerning the metabolism of arginine, paper provides information regarding its synthesis. Also provides insight into arginine synthesis from other metabolites and arginine degradation into metabolites such as ornithine, urea, polyamine, proline and others. Arginine concentration in plasma is regulated by dietary intake of arginine, its metabolism and synthesis. As a supplement, this amino acid is stable under sterilization conditions and the application of the chemical form in the appropriate dose is safe. Yet, it should be noted that excessive supplementation can lead to certain side effects such as nausea, gastrointestinal discomfort and diarrhea.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:241570
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
Public noteEngleski naslov rada u zapisu razlikuje se od naslova u PDF dokumentu zbog naknadne lekture.
Created on2018-01-12 16:05:46