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undergraduate thesis
Vitamin K - od dobrobiti do rizika za zdravlje čovjeka
2021. urn:nbn:hr:109:484461
Popović, Lucija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Popović, L. (2021). Vitamin K - od dobrobiti do rizika za zdravlje čovjeka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:484461

Popović, Lucija. "Vitamin K - od dobrobiti do rizika za zdravlje čovjeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:484461

Popović, Lucija. "Vitamin K - od dobrobiti do rizika za zdravlje čovjeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:484461

Popović, L. (2021). 'Vitamin K - od dobrobiti do rizika za zdravlje čovjeka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:484461

Popović L. Vitamin K - od dobrobiti do rizika za zdravlje čovjeka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:484461

L. Popović, "Vitamin K - od dobrobiti do rizika za zdravlje čovjeka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:484461

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Metadata
TitleVitamin K - od dobrobiti do rizika za zdravlje čovjeka
Title (english)Vitamin K - From Benefits to Risks for Health
AuthorLucija Popović
MentorInes Banjari (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 country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Public Health and Health Care
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Abstract
Vitamin K jedan je od vitamina topljivih u mastima, a prema svojstvima razlikujemo nekoliko oblika, vitamin K1 (filokinoni) i K2 (menakinoni) koji su prirodnog podrijetla i K3 (menadion) koji se dobiva sintetski. Hrana predstavlja glavni izvor vitamina K iako se on regerenrira u ciklusu vitamina K a zahtijeva normalno funckioniranje probavnog trakta, žučnog mjehura i jetre. Jetra je glavno mjesto skladištenja vitaina K no može se naći i u drugim tkivima i organima. Termička obrada hrane vrlo rijetko dovodi do gubitka vitamina K, često dolazi do povećanja njegovog sadržaja. Poznavanje sadržaja vitamina K u različitoj hrani, kako sirovoj tako i termički obrađenoj je posebice važno kod osoba na antikoagulacijskoj terapiji (varfarin). Uloga vitamina K za zdravlje ljudi je višestruka, mnoga se tek otkrivaju. Najpoznatija uloga vitamina K je na normalno zgrušavanje krvi, održavanje zdravlja kostiju, sprječavanje kalcifikacije tkiva, a novija istraživanja su pokazala kako ima ulogu i kod kronične bubrežne bolesti, periferne i dijabetičke neuropatije te u kontroli glikemije kod dijabetičara. Osim navedenih bolesti, istražuje se i njegov učinak kod Alzheimerove bolesti, multiple skleroze i respiratornih bolesti, a može imati antioksidacijski i antitumorski učinak.
Abstract (english)
Vitamin K is one of the fat-soluble vitamins. It is a group of compounds which can be found in several forms, vitamin K1 (phylloquinone) and K2 (menaquinone) of natural origin, and K3 (menadione) which is synthetic form. Food is the most important source of vitamin K although it is regenerated through vitamin K cycle which requires optimal functioning of gastrointestinal system, gallbladder and liver. Liver is the main storage for vitamin K, but it can be found in other organs and tissues. Cooking methods rarely lead to vitamin K loss, more often its content is increased. Knowing the exact content of vitamin K in foods, raw and cooked is especially important for people on anticoagulation therapy (warfarin). Vitamin K has multiple roles on human health, although many are only being discovered. The most recognized role is for normal blood clotting, then bone health, tissue calcification and new studies suggest its role on chronic kidney disease, peripheral and diabetic neuropathy and glycaemic control in diabetics. Additionally, the role of vitamin K is explored from the aspect of Alzheimer's disease, multiple sclerosis and respiratory diseases, and it possess antioxidant and anticancer effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:484461
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 on2021-10-04 10:16:07