prikaz prve stranice dokumenta Funkcionalna svojstva crnog kima (Nigella sativa)
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undergraduate thesis
Funkcionalna svojstva crnog kima (Nigella sativa)
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:562484
Jelić, Denis
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

Jelić, D. (2017). Funkcionalna svojstva crnog kima (Nigella sativa) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:562484

Jelić, Denis. "Funkcionalna svojstva crnog kima (Nigella sativa)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:562484

Jelić, Denis. "Funkcionalna svojstva crnog kima (Nigella sativa)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:562484

Jelić, D. (2017). 'Funkcionalna svojstva crnog kima (Nigella sativa)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:562484

Jelić D. Funkcionalna svojstva crnog kima (Nigella sativa) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:562484

D. Jelić, "Funkcionalna svojstva crnog kima (Nigella sativa)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:562484

Metadata
TitleFunkcionalna svojstva crnog kima (Nigella sativa)
Title (english)Functional properties of black seed (Nigella sativa)
AuthorDenis Jelić
MentorInes Banjari (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
Food Technology
Abstract
Nigella sativa L. (N. sativa) (obitelj Ranunculaceae) se koristi tisućama godina kao ljekoviti pripravak za različite zdravstvene tegobe. N. sativa sjeme, ulje i različiti ekstrakti zbog specifičnih bioaktivnih komponenti pokazuju široki spektar funkcionalnih svojstava kao što su poboljšanje imuniteta, antihistaminsku, antidijabetičku, antipiretičku i antimikrobnu aktivnost, djeluje protiv hipertenzije i brojnih drugih stanja. Poznati je izvor timokinona, timohidrokinona, ditimokinona, p-cimena, karvakrola, 4-terpineola, t-anetola, seskviterpena longifolena, nigelicimina, nigelicimin-N-oksida, α-pinena, timola i drugih bioaktivnih spojeva. Izuzetno veliki terapeutski potencijal i primjena u brojnim zdravstvenim stanjima pozicioniraju N. sativa kao iznimno važnu ljekovitu biljku.
Abstract (english)
Nigella sativa L. (N. sativa) (Ranunculaceae family) has been used for thousands of years as a curative remedy for various disorders. N. sativa seeds, it's oil, and various extracts due to its specific bioactive components has broad range of functional properties including immunopotentiation and antihistaminic, antidiabetic, anti-hypertensive, anti-inflammatory, antimicrobial activities, and many more. It is known as a source of thymoquinone, thymohydroquinone, dithymoquinone, p-cymene, carvacrol, 4-terpineol, t-anethol, sesquiterpene longifolene, nigellicimine and nigellicimine-N-oxide, α-pinene and thymol, and other bioactive components. Extensive therapeutic potential and application in a number of health conditions postion N. sativa as one of the important medicinal plants.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:562484
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
Created on2018-01-15 11:36:17