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undergraduate thesis
Toksičnost zbog prekomjernog opterećenja bakrom
2022. urn:nbn:hr:109:838515
Ravančić, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Ravančić, J. (2022). Toksičnost zbog prekomjernog opterećenja bakrom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:838515

Ravančić, Josipa. "Toksičnost zbog prekomjernog opterećenja bakrom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:838515

Ravančić, Josipa. "Toksičnost zbog prekomjernog opterećenja bakrom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:838515

Ravančić, J. (2022). 'Toksičnost zbog prekomjernog opterećenja bakrom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:838515

Ravančić J. Toksičnost zbog prekomjernog opterećenja bakrom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:838515

J. Ravančić, "Toksičnost zbog prekomjernog opterećenja bakrom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:838515

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Metadata
TitleToksičnost zbog prekomjernog opterećenja bakrom
Title (english)Toxicity Due to Copper Overload
AuthorJosipa Ravančić
MentorTomislav Klapec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2022-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bakar je esencijalni element koji je kofaktor važnih enzima, ali pretjerana izloženost može imati štetno djelovanje na zdravlje. Akutni ili kronični unos putom kontaminirane hrane i vode primarno oštećuje probavni trakt, jetru i bubrege. Stanična oštećenja su izazvana prooksidativnim djelovanjem slobodnih iona bakra uz nastanak reaktivnih vrsta kisika. Rad je usredotočen na mehanizme toksičnog djelovanja, posljedice te načine ublažavanja toksičnosti (uz cink, vitamine E i C, polifenole, β-karoten, α-lipoičnu kiselinu itd.).
Abstract (english)
Copper is an essential element, a cofactor of important enzymes, but excessive exposure can have detrimental effects on health. Acute or chronic intake through contaminated food and water primarily damages the digestive tract, liver and kidneys. Cell damage is caused by the prooxidative action of free copper ions resulting in formation of reactive oxygen species. The work focuses on the mechanisms of toxic action, consequences and ways of mitigating toxicity (with zinc, vitamins E and C, polyphenols, β-carotene, α-lipoic acid, etc.).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:838515
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
Created on2022-12-20 10:04:54