undergraduate thesis
Functional properties of Olive oil

Martina Cik (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleFunkcionalna svojstva maslinovog ulja
AuthorMartina Cik
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Plodovi zimzelenog stabla pitome masline poznati su još od biblijskih vremena kao eliksir mladosti i ljepote. Ekstra djevičansko maslinovo ulje danas je među najcjenjenijim biljnim uljima zbog brojnih blagotvornih učinaka na zdravlje. Ono je bogato prirodnim spojevima, polifenolima i flavonoidima, te vitaminom E i mononezasićenim masnim kiselinama za koje je dokazano da imaju protuupalna i antioksidacijska svojstva. Maslinovo ulje pomaže u sprječavanju nastanka kroničnih degenerativnih, srčanih i upalnih bolesti, te pozitivno utječe na dugovječnost. Svjetska zdravstvena organizacija preporuča mediteransku prehranu s neizostavnim maslinovim uljem kao temelj pravilne prehrane. Brojna istraživanja potvrđuju značajna funkcionalna svojstva masline i maslinovog ulja u svim životnim stadijima. Pravilno utječe na rast i razvoj djeteta, te se preporuča konzumacija od najranije dobi kako bi se od malih nogu stvorila jedna dobra navika za cijeli život.
Keywordsoil olive oil polyphenols flavanoids fatty acids antiinflammatory properties antioxidants pervention of diseases nutrition
Parallel title (English)Functional properties of Olive oil
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2012-10-05
Parallel abstract (English)
The fruits of evergreen tame olive tree are known from the biblical times as an elixir of youth and beauty. Extra virgin olive oil is the most appreciated among vegetable oils because of its numerous therapeutic impacts on health. It is enriched by natural compounds, polyphenol and flavonoids, vitamin E and monosaturated fats for which have been proven to have antiinflammatory and antioxidant properties. Olive oil helps in pervention of chronic, degenerative heart and inflammatory diseases and has a positive influence on longevity. World Health Organization recommends mediterranean nourishment enriched with indispensable olive oil as a foundation of healthy eating. Numerous studies proved significant functional properties of olive and olive oil in all life stages. It has huge impact on child's growth and development and it is recommended to use it from the early age to create one healthy habit for whole life.
Parallel keywords (Croatian)ulje maslinovo ulje polifenoli masne kiseline protuupalna svojstva antioksidansi prevencija bolesti prehrana
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:662286
CommitterIvana Šuvak