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undergraduate thesis
Toksičnost zbog prekomjernog opterećenja željezom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:592777
Živković, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Živković, K. (2021). Toksičnost zbog prekomjernog opterećenja željezom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:592777

Živković, Katarina. "Toksičnost zbog prekomjernog opterećenja željezom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:592777

Živković, Katarina. "Toksičnost zbog prekomjernog opterećenja željezom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:592777

Živković, K. (2021). 'Toksičnost zbog prekomjernog opterećenja željezom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:592777

Živković K. Toksičnost zbog prekomjernog opterećenja željezom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:592777

K. Živković, "Toksičnost zbog prekomjernog opterećenja željezom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:592777

Metadata
TitleToksičnost zbog prekomjernog opterećenja željezom
Title (english)Toxicity Due to Iron Overload
AuthorKatarina Živković
MentorTomislav Klapec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2021-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Željezo je nužno za održanje života gotovo svih organizama na Zemlji. Nedostatak izaziva anemiju, dok pretjerana izloženost dovodi do nakupljanja suviška u različitim organima (jetra, gušterača, srce) izazivajući cirozu, dijabetes i disfunkciju srca, što može dovesti do smrti ukoliko se ne liječi. Željezo sudjeluje u redoks reakcijama te će opterećenje ovim elementom poticati nastanak reaktivnih vrsta kisika u stanici. Rad će opisati načine opterećenja organizma željezom, mehanizme njegovog toksičnog djelovanja te posljedice za zdravlje.
Abstract (english)
Iron is necessary for the survival of almost all organisms on Earth. Deficiency causes anemia, while overload leads to accumulation of excess in various organs (liver, pancreas, heart) causing cirrhosis, diabetes and heart dysfunction, which can be fatal if left untreated. Iron participates in redox reactions and loading with this element will stimulate the formation of reactive oxygen species in the cell. This work will describe the ways of loading the organism with iron, the mechanisms of its toxic action and the consequences for health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:592777
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 on2021-10-01 13:59:24