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undergraduate thesis
Kopriva kao sirovina u pripremi sirupa
Knin: University of Applied Sciences Marko Marulic of Knin, 2024. urn:nbn:hr:121:657067
Marović, Lucija
University of Applied Sciences Marko Marulic of Knin
Food Technology

Institutional repository: Polytechnic ”Marko Marulic” in Knin

Cite this document

Marović, L. (2024). Kopriva kao sirovina u pripremi sirupa (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:657067

Marović, Lucija. "Kopriva kao sirovina u pripremi sirupa." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:657067

Marović, Lucija. "Kopriva kao sirovina u pripremi sirupa." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:657067

Marović, L. (2024). 'Kopriva kao sirovina u pripremi sirupa', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:121:657067

Marović L. Kopriva kao sirovina u pripremi sirupa [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2024 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:121:657067

L. Marović, "Kopriva kao sirovina u pripremi sirupa", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:121:657067

Metadata
TitleKopriva kao sirovina u pripremi sirupa
Title (english)Nettle as a raw material in the preparation of syrup student
AuthorLucija Marović
MentorLjiljana Nanjara (mentor)
Committee memberAndrijana Kegalj (predsjednik povjerenstva)
Committee memberLjiljana Nanjara (član povjerenstva)
Committee memberIva Ljubičić (član povjerenstva)
GranterUniversity of Applied Sciences Marko Marulic of Knin
(Food Technology)
Knin
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kopriva (Urtica dioica) je biljka poznata po svojim ljekovitim svojstvima. Bogata je vitaminima (A, C, K, B), mineralima (željezo, kalcij, magnezij) i antioksidansima. Njene ljekovite primjene uključuju poticanje cirkulacije, smanjenje upalnih procesa, ublažavanje simptoma artritisa i alergija te poboljšanje zdravlja mokraćnog sustava. Čaj od koprive može pomoći u detoksikaciji organizma i jačanju imunološkog sustava. Također, kopriva se koristi za poticanje rasta kose i zdravlje kože. Ipak, važno je koristiti je umjereno i konzultirati se s liječnikom, posebno ako se uzimaju lijekovi ili postoje zdravstveni problemi. Sirup od koprive proizvodi se od mladih listova koprive koji su bogati vitaminima, mineralima i antioksidansima. Tradicionalno se koristi za jačanje imuniteta, čišćenje krvi i detoksikaciju organizma, a priprema se kuhanjem listova i dodavanjem šećera ili meda. Također se koristi i kao prirodni zaslađivač te dodatak jelima.
Abstract (english)
Nettle (Urtica dioica) is a plant known for its medicinal properties. It is rich in vitamins (A, C, K, B), minerals (iron, calcium, magnesium), and antioxidants. Its medicinal uses include promoting circulation, reducing inflammation, alleviating symptoms of arthritis and allergies, and improving urinary system health. Nettle tea can aid in detoxifying the body and strengthening the immune system. Additionally, nettle is used to promote hair growth and improve skin health. However, it is important to use it in moderation and consult a healthcare provider, especially if taking medications or if there are existing health issues. Nettle syrup is made from young nettle leaves, which are rich in vitamins, minerals, and antioxidants. Traditionally, it is used to boost the immune system, purify the blood, and detoxify the body, and it is prepared by boiling the leaves and adding sugar or honey. It is also used as a natural sweetener and a food additive.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:121:657067
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) inženjerka prehrambene tehnologije (prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) 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 on2024-10-30 09:07:57