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undergraduate thesis
Karakteristike i primjena propolisa
2017. urn:nbn:hr:109:989441
Jažić, Eleonora
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Jažić, E. (2017). Karakteristike i primjena propolisa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:989441

Jažić, Eleonora. "Karakteristike i primjena propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:989441

Jažić, Eleonora. "Karakteristike i primjena propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:989441

Jažić, E. (2017). 'Karakteristike i primjena propolisa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:989441

Jažić E. Karakteristike i primjena propolisa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:989441

E. Jažić, "Karakteristike i primjena propolisa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:989441

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Metadata
TitleKarakteristike i primjena propolisa
Title (english)Propolis characteristics and its usage
AuthorEleonora Jažić
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 country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Propolis je prirodna smolasta tvar, žute do tamnosmeđe boje, koju medonosne pčele (Apis mellifera) skupljaju iz različitih biljnih izvora. Koristio se kao prirodni lijek još u antičko doba. Njegov kemijski sastav se razlikuje u uzorcima propolisa različitog geografskog i botaničkog podrijetla. U propolisu je do sada identificirano više od 180 različitih spojeva. Sadrži fenolne spojeve, estere, flavonoide, terpene, beta-steroide, aromatske aldehide, alkohole i dr. Sadrži i visoki udio vitamina te minerale. Najzastupljeniji spojevi, polifenoli, u velikoj su mjeri odgovorni za biološku aktivnost propolisa. Velik broj istraživanja potvrđuje njegova antibakterijska, antifungalna, antivirusna, antiprotozojna, antiupalna, antitumorska i antioksidacijska svojstva. Upravo zbog tih svojih ljekovitih svojstava koristi se u alternativnoj medicini, a sve više i kao dodatak prehrani. Propolis je relativno netoksičan, no moguće su određene nuspojave prilikom njegove primjene, uglavnom alergijske reakcije.
Abstract (english)
Propolis is natural resinous substance, from yellow to dark brown colour, that honeybees (Apis mellifera) collect from various plant sources. It has been used as a natural remedy since ancient times. Its chemical composition differs in propolis samples of different geographic and botanical origin. So far more than 180 different compounds have been identified in propolis. It contains phenolic compounds, esters, flavonoids, terpenes, beta steroids, aromatic aldehydes, alcohols etc. It also contains a high amount of vitamins and minerals. The most common compounds found in propolis, polyphenols, are largely responsible for its biological activity. A large number of studies confirm its antibacterial, antifungal, antiviral, antiprotozoal, anti-inflammatory, anti-tumor and antioxidant properties. Because of these therapeutic properties, it is used in alternative medicine and also increasingly as dietary supplement. Propolis is relatively non-toxic, but certain side effects are possible when used, mainly allergic reactions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:989441
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
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Created on2018-01-12 14:54:03