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undergraduate thesis
Metabolički utjecaj ω-3 i ω-6 masnih kiselina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:256228
Rot, Tomislav
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

Rot, T. (2012). Metabolički utjecaj ω-3 i ω-6 masnih kiselina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:256228

Rot, Tomislav. "Metabolički utjecaj ω-3 i ω-6 masnih kiselina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:256228

Rot, Tomislav. "Metabolički utjecaj ω-3 i ω-6 masnih kiselina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:256228

Rot, T. (2012). 'Metabolički utjecaj ω-3 i ω-6 masnih kiselina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:256228

Rot T. Metabolički utjecaj ω-3 i ω-6 masnih kiselina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:256228

T. Rot, "Metabolički utjecaj ω-3 i ω-6 masnih kiselina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:256228

Metadata
TitleMetabolički utjecaj ω-3 i ω-6 masnih kiselina
Title (english)Metabolic effect of ω-3 and ω-6 fatty acids
AuthorTomislav Rot
MentorIvica Strelec (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 country2012-10-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Masti u prehrani predstavljaju bogat izvor energije bitne za održavanje fizioloških funkcija i tjelesne aktivnosti, a osiguravaju oko 40 % ukupne energije organizma. Prehranom u organizam unosimo masti koje su mješavina triju vrsta masnih kiselina: zasićenih, mononezasićenih i polinezasićenih. Osim njihove energetske vrijednosti, masne kiseline imaju značajan učinak po ljudsko zdravlje, i to prije svega polinezasićene ω-3 i ω-6 masne kiseline. Prehrana bogata ω-6 masnim kiselinama (linolna) pridonosi snižavanju ukupnog i LDL kolesterola u krvi. ω-3 masne kiseline imaju zaštitnu ulogu u prevenciji i liječenju bolesti srca i krvnih žila, povišenog krvnog tlaka, nekih upalnih i imunih poremećaja, poput reumatidnog artritisa i psorijaze, a pridonosi i smanjenju triglicerida u krvi. Kako su ti pozitivni učinci prije svega odraz metaboličkih promjena u organizmu, odnosno stanicama, cilj je ovog rada bio dati pregled metaboličkog utjecaja ω-3 i ω-6 masnih kiselina.
Abstract (english)
Dietary fats are a rich source of energy essential for maintaining physiological functions and physical activity, and provides about 40 % of the total energy in the diet. Dietary fats are mixture of three types of fatty acids: saturated, monounsaturated and polyunsaturated. Except their energy value, fatty acids, primarly polyunsaturated ω-3 and ω-6 fatty acids, have a significant impact on human health. A diet rich with ω-6 fatty acids (linoleic acid) contributes to lower total and LDL cholesterol in the blood. It is well known, that ω-3 fatty acids plays essential role in the prevention of cardiovascular diseases, high blood pressure, certain inflammatory and immune disorders such as rheumatoid arthritis and psoriasis, as well as reduction of triglyceride levels. As these positive effects primarly reflect metabolic changes in the body or cells, the aim of this work was to review the metabolic effects of ω-3 and ω-6 fatty acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:256228
ProjectNumber: 113-1130473-0334
Title: Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane
Title: Synergistic mixtures in antifungal and antimycotoxigenic food protection
Leader: Tomislav Klapec
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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
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Created on2015-12-01 10:12:04