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undergraduate thesis
Kvazivitamini
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:000950
Tokić, Mirna
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

Tokić, M. (2017). Kvazivitamini (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:000950

Tokić, Mirna. "Kvazivitamini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:000950

Tokić, Mirna. "Kvazivitamini." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:000950

Tokić, M. (2017). 'Kvazivitamini', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:000950

Tokić M. Kvazivitamini [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:000950

M. Tokić, "Kvazivitamini", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:000950

Metadata
TitleKvazivitamini
Title (english)Quasi-vitamins
AuthorMirna Tokić
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 country2017-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kvazivitamini su spojevi koji se ne smatraju vitaminima u pravom smislu, no za pojedine životinjske vrste ili pod određenim uvjetima mogu ispunjavati kriterij vitamina. Kod ljudi se najčešće sintetiziraju u tijelu ili nisu od esencijalne važnosti ukoliko njihov deficit ne uzrokuje ozbiljnija zdravstvena stanja. U ovu skupinu ubrajaju se različiti spojevi koji pozitivno djeluju na ljudsko zdravlje. Flavonoidi se ne mogu sintetizirati u ljudskom tijelu, no imaju dobra antioksidativna svojstva pa sprječavaju štetne oksidacijske procese, preveniraju kardiovaskularna oboljenja, smanjuju krvni tlak i LDL-kolesterol. Lipoična kiselina smanjuje simptome dijabetske neuropatije te ima dobra antioksidativna djelovanja zbog kojih se povezuje s prevencijom bolesti povezanih sa oksidativnim stresom. Ubikinon (koezim Q10) ima antioksidativno djelovanje, pomaže u regulaciju krvnog tlaka kod hipertenzije, oporavku oboljelih od raka, a pozitivne učinke pokazuje i kod smanjenja simptoma nekih neurodegenerativnih bolesti. Kolin ima bitne uloge u metabolizmu masti te pridonosi smanjenju rizika obolijevanja od kardiovaskularnih bolesti pa njegov veći deficit može uzrokovati ozbiljne bolesti jetre i bubrega te kardiovaskularne bolesti. Karnitin pokazuje pozitivne učinke u povećanju izdržljivosti kod srčanih bolesnika, smanjuje simptome hemodijalize, a smatra se i da smanjuje kognitivno propadanje kod oboljelih od Alzheimerove bolesti. Uz njih, u kvazivitamine se svrstavaju i ne-provitaminski karotenoidi, mio-inozitol, orotska kiselina, p-aminobezojeva kiselina te pirolokinolin kinon. Za većinu navedenih učinaka, a osobito za pretpostavljena djelovanja potrebna su daljnja istraživanja.
Abstract (english)
Quasi vitamins are compounds that are not considered vitamins in the true sense, but for certain animal species or under certain conditions can meet the vitamin criterion. Human body usually can synthesize them or they do not have essential significance if their deficiency does not cause any serious health condition. This group includes various compounds that positively affect human health. Flavonoids can not be synthesized in the human body, but they have good antioxidant properties so they prevent oxidative processes, also cardiovascular disease, reduce blood pressure and LDL cholesterol. Lipoic acid reduces the symptoms of diabetic neuropathy and has good antioxidant effects due to which is related with the prevention of diseases associated with oxidative stress. Ubiquinone (Coenzyme Q10) has antioxidant activity, helps regulate blood pressure in hypertension, cancer recovery, and has positive effects in reducing the symptoms of some neurodegenerative diseases. Colin plays an important role in fat metabolism and contributes to reducing the risk of developing cardiovascular disease, so its higher deficit can cause severe liver and kidney diseases and also cardiovascular diseases. Carnitine indicates positive effects in increasing cardiac endurance, reduces hemodialysis symptoms, and is also considered to reduce cognitive decline in Alzheimer's disease. Often studied quasi-vitamins are also non-provitamin A carotenoids, mio-inositol, orotic acid, paminobenzoic acid and pyroloquinoline quinone. Further research is needed for most of the mentioned effects, especially for the assumed ones.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:000950
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
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Created on2018-01-15 08:20:03