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undergraduate thesis
Kreatin: uporaba, prednosti i nedostaci
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:202410
Matijević, Leonard
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

Matijević, L. (2009). Kreatin: uporaba, prednosti i nedostaci (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:202410

Matijević, Leonard. "Kreatin: uporaba, prednosti i nedostaci." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:202410

Matijević, Leonard. "Kreatin: uporaba, prednosti i nedostaci." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:202410

Matijević, L. (2009). 'Kreatin: uporaba, prednosti i nedostaci', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:202410

Matijević L. Kreatin: uporaba, prednosti i nedostaci [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 December 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:202410

L. Matijević, "Kreatin: uporaba, prednosti i nedostaci", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:202410

Metadata
TitleKreatin: uporaba, prednosti i nedostaci
AuthorLeonard Matijević
MentorMilena Mandić (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 country2009-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Suplementacija kreatinom je u današnje vrijeme široko raširena zbog mnogih korisnih djelovanja na ljudski organizam. Kreatin najčešće koriste sportaši radi postizanja što boljih rezultata, uspješno je testiran u liječenju ateroskleroze, neuroloških, živćano–mišičnih te mnogih drugih bolesti. Iako ga ima u većini ljudskih stanica u različitim količinama, najveće rezerve su u potpornim mišićima (oko 95 %), srcu i mozgu (oko 5 %), dakle organima i tkivima koja troše izuzetno velike količine energije. ATP (adenozin trifosfat) se pri tome razgrađuje na ADP (adenozin difosfat). Upravo ovdje leži glavna uloga kreatina – on donira fosfatnu grupu ADP-u te tako ponovno nastaje ATP kojeg stanice koriste za skladištenje energije. Prirodni izvori kreatina su meso i riba, a kao suplement je dostupan u mnogim oblicima (najčešće u prašku). Pošto je kreatin jedan od najpopularnijih dodataka prehrani, o njemu su napisane i objavljene mnoge studije, ali se još nije dokazalo da ima dugoročno negativne učinke na ljudski organizam. Cilj ovog završnog rada je objasniti što je to kreatin, principe njegovog djelovanja te sve efekte koje suplementacija kreatinom ima na ljudsko tijelo.
Abstract (english)
Creatine supplementation is widely used because of many positive effects on human organism. Creatine is mostly used by athletes for performance enhancement; it has been successfully tested for the atherosclerosis treatment, neurological, neuromuscular, and many other diseases. Various quantities are abundant in main number of human cells, largest reserves are in the skeletal muscles (about 95 %), heart and brain (approximately 5 %), or in organs and tissues that require large quantities of energy. ATP (adenosine trifosfat) is reduced to ADP (adenosine difosfat). Here is the main role of - it donates phosphate group to ADP and regenerates ATP, used as cell energy storage. Natural sources of creatine are meat and fish, and as supplement it is available in various forms (mainly as powder). Since creatine is one of the most popular supplements, many studies have been published, but it is not yet proven to have long term negative effects on human organism. The aim of this final work is to explain what the creatine is, principles of its action, and all the effects creatine supplementation has on human body.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:202410
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
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Created on2015-12-02 09:55:31