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undergraduate thesis
Bioaktivne komponente čaja
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:640712
Mađarić, Josipa
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

Mađarić, J. (2014). Bioaktivne komponente čaja : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:640712

Mađarić, Josipa. "Bioaktivne komponente čaja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:640712

Mađarić, Josipa. "Bioaktivne komponente čaja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:640712

Mađarić, J. (2014). 'Bioaktivne komponente čaja : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:640712

Mađarić J. Bioaktivne komponente čaja : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:640712

J. Mađarić, "Bioaktivne komponente čaja : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:640712

Metadata
TitleBioaktivne komponente čaja : završni rad
Title (english)Bioactive components of tea
AuthorJosipa Mađarić
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 country2014-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Čajevi se dobivaju iz različitih biljaka, a pravim čajem smatra se onaj koji se dobiva od biljke čajevac – Camelia Sinensis. Najpoznatija bioaktivna komponenta čaja koji se dobiva od čajevca je polifenol EGCG (epigalokatehin-3-galat). Uz pravi čaj, poznato je mnogo vrsta čajeva koji se dobivaju iz raznolikih biljaka pa se stoga i njihova svojstva kao i funkcionalno djelovanje na ljudsko zdravlje razlikuju. Zdravstvene dobrobiti čaja najčešće se vežu uz spriječavanje antioksidativnog stresa organizma, spriječavanje dijabetesa tipa 2, te poboljšanje kognitivnih sposobnosti.
Abstract (english)
Teas are produced from various plants, and the most important and the only recognised as the real tea is the one made from the plant Camellia Sinensis. The best known bioactive component of tea produced from Camellia Sinensis is a polyphenol EGCG (epigallocatechin- 3-gallate). Beside Camelia Sinensis tea there are many kinds of teas which are produced from a variety of plants and therefore their properties and effects on the human body are different. Health benefits of the tea are recognised in the respect of its antioxidant capacity, diabetes type 2 prevention and cognitive function enhancement.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:640712
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-23 14:32:52