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undergraduate thesis
Hrana i acidobazni status organizma
2017. urn:nbn:hr:109:127363
Čanji, Tatjana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Čanji, T. (2017). Hrana i acidobazni status organizma (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:127363

Čanji, Tatjana. "Hrana i acidobazni status organizma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:127363

Čanji, Tatjana. "Hrana i acidobazni status organizma." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:127363

Čanji, T. (2017). 'Hrana i acidobazni status organizma', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:127363

Čanji T. Hrana i acidobazni status organizma [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:127363

T. Čanji, "Hrana i acidobazni status organizma", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:127363

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Metadata
TitleHrana i acidobazni status organizma
Title (english)Food and acid-base of an organism
AuthorTatjana Čanji
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 country2017-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Nutritional Science
Abstract
Acidobazni status posljednjih godina postaje sve češća tema u nutricionizmu. Predstavlja stanje organizma koje je definirano pH vrijednošću. S obzirom da je organizam složen sustav na koji utječe mnogo čimbenika, može doći do varijacija u usko određenim granicama pH vrijednosti. Poremećaji acidobaznog statusa nazivaju se alkaloza i acidoza. Alkalozu karakterizira snižena koncentracija vodikovih iona, odnosno povišen pH. Suprotno alkalozi, kod acidoze je koncentracija vodikovih iona povećana. Jedan od ključnih faktora koji mogu uzrokovati poremećaje je prehrana. Utjecaj namirnice na acidobaznu ravnotežu zavisi od reakcije njezina pepela. Namirnice biljnog porijekla daju pepeo alkalne reakcije, dok su meso, jaja i iznutrice izrazito acidirajuće. Poremećaji acidobazne ravnoteže mogu dovesti do različitih vrsta bolesti. Najčešće su bolesti srca i krvožilnog sustava, dijabetes, karcinom te problemi sa koštanim tkivom. Preventiva i liječenje zahtijevaju raznovrsnu, umjerenu prehranu. Voće i povrće igra značajnu ulogu zbog svoje alkalnosti, ali i obilja antioksidanasa, vitamina i vlakana koji djeluju povoljno na imunitet.
Abstract (english)
Acid-base status is increasingly becoming important subject in nutrition. It is condition of organism which is defined by pH value. Considering that the organism is complex system influenced by many factors, there could be some variations in pH values. Disorders of acidbase status are alkalosis and acidosis. Alkalosis is characterized by reduced concentration of protons, i.e. increased pH. In acidosis concentration of protons is increased. Some of the key factors which can cause disorders is nutrition. Impact of food on the acid-base balance is determined by reaction of it's ash. Foodstuffs of plant origin leave an alkaline ash, while meat, eggs and offals leave acid ash. Disorders of acid-base balance can cause many diseases. Most common are disorders of cardiovascular system, diabetes, cancer and osteoporosis. Prevention and treatment require varied and moderate diet. Fruits and vegetables have significant role because of their alkalinity and also abundance of antioxidants, vitamines and fibres which have positive impact on immune system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:127363
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
Terms of useLicence In copyright icon
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Created on2018-01-12 14:20:18