prikaz prve stranice dokumenta Ashwagandha
Access restricted to students and staff of home institution
undergraduate thesis
Ashwagandha
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:507890
Krznarić, Sven
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

Krznarić, S. (2022). Ashwagandha (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:507890

Krznarić, Sven. "Ashwagandha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:507890

Krznarić, Sven. "Ashwagandha." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:507890

Krznarić, S. (2022). 'Ashwagandha', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:507890

Krznarić S. Ashwagandha [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 May 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:507890

S. Krznarić, "Ashwagandha", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:507890

Metadata
TitleAshwagandha
Title (english)Ashwagandha
AuthorSven Krznarić
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 country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ashwagandha (Withania somnifera) je biljka koja se tradicionalno koristi u alternativnoj medicini u Indiji. U posljednjih nekoliko godina uživa u velikoj popularnosti na globalnoj razini pa se sve više piše o njenim svojstvima i djelovanjima. Spektar pripisanih joj djelovanja obuhvaća različite segmente počevši od tvrdnji da podiže prirodnu razinu spolnih hormona kod muškaraca i žena preko onih da ma pozitivan utjecaj na spavanje pa sve do onih da može pomoći kod podizanja snage kao i kod oporavka sportaša nakon treninga. Također joj se pripisuje svojstvo da smanjuje razinu stresa kod ljudi te pomaže kod depresije. Cilj ovoga rada je kroz pregled objavljenih znanstvenih istraživanja doći do zaključka pomaže li suplementacija Ashwagandom kod stanja kako je gore navedeno onosno jesu li tvrdnje utemeljene. Uz to pozornost će biti usmjerena na potrebnu dnevnu dozu kod suplementacije te učinke dugoročne suplementacije kako i pozitivnom smislu tako i one neželjene nuspojave.
Abstract (english)
Ashwagandha (Withania somnifera) is a traditional ajurvedic plant in India. Recently it has attracted a lot of attention on the global level and as a result number of literature sources dealing with its characteristics and effects has risen. Spectra of ashwagandha claimed positive effects on human helath and functions goes from claims that it elevates levels of sex hormones in both sexes, over the claims that it has positive effect on sleep quality up to those that that it contributes to gaining power/strength as well as in recovery in athletes. Furthermore, it is characteristed as a stress relief dietary supplement and a supplement that contributes status improovement in depression. The aim of this paper is, based on the literature review, to reach the conclusion weather the ashwagandha supplementation truly helps in statuses as mentioned above. Also, it will deal with dosage and side effects of its misuse.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:507890
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 on2022-11-24 08:57:34