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undergraduate thesis
Voće i vitamin C
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:294277
Jakšetić, Antonija
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

Jakšetić, A. (2011). Voće i vitamin C (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:294277

Jakšetić, Antonija. "Voće i vitamin C." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:294277

Jakšetić, Antonija. "Voće i vitamin C." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:294277

Jakšetić, A. (2011). 'Voće i vitamin C', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:294277

Jakšetić A. Voće i vitamin C [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:294277

A. Jakšetić, "Voće i vitamin C", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:294277

Metadata
TitleVoće i vitamin C
Title (english)Fruits and vitamin C
AuthorAntonija Jakšetić
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 country2011-10-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Prema teoriji oksidacije stanica uzrokovanoj česticama s nesparenim elektronima nazvanima slobodnim radikalima, antioksidansi su, kako im samo ime kaže, tvari koje sprječavaju oksidaciju. U antioksidanse se ubrajaju različiti spojevi, a jedan od najznačajnijih među njima je vitamin C. Vitamin C je najproučavaniji vitamin, a velik broj studija je potvrdio da može spriječiti nastanak štete uzrokovane slobodnim radikalima ili smanjiti već nastale štete, te je potreban u jačanju imuniteta. Zalihe vitamina C se skupljaju u tkivima, te tako pomažu da preko zime, kada je prehrambeni unos svježeg voća i povrća smanjen, ne budemo bolesni. Višak C vitamina se, u normalnim okolnostima, izlučuje urinom. Voće je odličan izvor vitamina C. Vitamin C je jako osjetljiv na promjene pH, svjetlost, toplinu i kisik čime dolazi do njegove razgradnje te je potrebno pripaziti na oblik hrane koji se konzumira. Skladištenjem, kao i tehnološkom obradom, se smanjuje udio vitamina C u namirnicama. Iako povrće ima više vitamina C od voća, voće je značajniji prehrambeni izvor zbog toga što se najčešće konzumira svježe.
Abstract (english)
According to the theory of cells oxidation caused by particles with unpaired electrons called free radicals, antioxidants are, as their name states, the substances that prevent oxidation. They encompas wide group of compounds, and one of the most important among them is vitamin C. Vitamin C is the most extensively studied vitamin, and many studies have shown that it can prevent the damage caused by free radicals and reduce damage already incurred, and is needed to strengthen the immune system. Small amounts of this vitamin C are stored in all body tissues, helping to keep our health during the winter when its intake from fresh fruits and vegetables is rather low. Excess of vitamin C is, under normal conditions, excreted in urine. Vitamin C is very sensitive to pH, light, heat and oxygen which lead to its degradation, and therefore type of food consumed plays an important role in its intake. Storage, as well as processing, reduces the vitamin C content in foods. Although its content is higher, in general, higher in vegetables, fruit is better dietary source because they are mostly consumed as fresh.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:294277
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 on2015-10-06 15:42:56