prikaz prve stranice dokumenta Prehrana i Alzheimerova bolest
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undergraduate thesis
Prehrana i Alzheimerova bolest
2017. urn:nbn:hr:109:237962
Sudar, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Sudar, V. (2017). Prehrana i Alzheimerova bolest (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:237962

Sudar, Valentina. "Prehrana i Alzheimerova bolest." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:237962

Sudar, Valentina. "Prehrana i Alzheimerova bolest." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:237962

Sudar, V. (2017). 'Prehrana i Alzheimerova bolest', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:237962

Sudar V. Prehrana i Alzheimerova bolest [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:237962

V. Sudar, "Prehrana i Alzheimerova bolest", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:237962

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Metadata
TitlePrehrana i Alzheimerova bolest
Title (english)Nutrition and Alzheimer's disease
AuthorValentina Sudar
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 country2017-02-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Alzheimerova bolest je kronična neurodegenerativna bolest koja svojim napredovanjem dovodi do gubitka pamćenja, promjena ponašanja i osobnosti, poremećaja govornih i motoričkih vještina. Progresijom bolesti dolazi do odumiranja neurona na području hipokampusa, entorinalnog i temporalnog korteksa. Bolest se postupno razvija i u prosjeku prođe oko deset godina od dijagnoze do smrti. Postoji mnoštvo čimbenika koji mogu utjecati na razvoj AD (Alzheimerova bolest) a najvažniji su dob i spol. Obično se javlja u dobi preko 65 godina i dvostruko je češća u žena. Mogućnost oboljevanja značajno se povećava sa starošću jer sa starenjem dolazi do izlaganja neurona povećanom oksidativnom stresu. Stil života također igra ulogu u razvoju bolesti, osobe sa višim stupnjem obrazovanja, fizički aktivne osobe, osobe koje se vole socijalizirati imaju manji rizik od oboljenja i pojave bolesti u ranijoj dobi. Rana dijagnoza nije moguća, pacijenti se liječe prekasno tretmanima koji značajno ne doprinose usporavanju bolesti. Postoji sve više studija koje ukazuju na pozitivan utjecaj određenih komponenti hrane poput omega-3 masnih kiselina, mineralnih tvari poput željeza i selenija, određenih vitamina koji bi mogli utjecati na prevenciju opadanja kognitivnih sposobnosti. Nadalje, mediteranski tip prehrane dokazano smanjuje rizik od dijabetesa, kardiovaskularnih i neurodegenerativnih bolesti. Cilj ovoga rada je prikazati utjecaj pojedinih komponenata hrane kao potencijalne prevencije razvoja Alzheimerove bolesti.
Abstract (english)
Alzheimers disease is chronic neurodegenerative disease which progressively leads to memory loss, changes in behavior and personality, speech and motor skills disorders. Disease progression causes neurons in the areas of hippocampus, entorhinal and temporal cortex to wither. The disease gradually develops and it takes around ten years in average from diagnosing to death. There are a lot of factors that can influence AD but age and gender are primary. It usually occurs in the age over 65 and twice as much in women than in men. Incidence increases with age because with aging neurons are exposed to increased oxidative stress. Lifestyle also plays role in development of the disease. Ones with higher education, physically active, sociable persons have lower risk in developing the disease in earlier age. Early diagnosis is almost impossible; patients are treated too late with treatments that do not significantly contribute in slowing down the progression of the disease. There are more and more studies that suggest positive influence of the components of some foods like Omega-3 fatty acids, mineral substances like iron and selenium, specific vitamins which could prevent cognitive impairment. Furthermore, Mediterranean diet is proven in lowering risk from diabetes, cardiovascular and neurodegenerative diseases. The aim of this study is to elaborate the effect of individual components of food as potential preventive in development of Alzheimers disease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:237962
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 on2017-02-22 16:05:14