undergraduate thesis
Fruits and vitamin C

Antonija Jakšetić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleVoće i vitamin C
AuthorAntonija Jakšetić
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Prema teoriji oksidacije stanica uzrokovanoj česticama s nesparenim elektronima nazvanima slobodnim radikalima, antioksidansi su, kako im samo ime kaže, tvari koje sprječavaju oksidaciju. U antioksidanse se ubrajaju različiti spojevi, a jedan od najznačajnijih među njima je vitamin C. Vitamin C je najproučavaniji vitamin, a velik broj studija je potvrdio da može spriječiti nastanak štete uzrokovane slobodnim radikalima ili smanjiti već nastale štete, te je potreban u jačanju imuniteta. Zalihe vitamina C se skupljaju u tkivima, te tako pomažu da preko zime, kada je prehrambeni unos svježeg voća i povrća smanjen, ne budemo bolesni. Višak C vitamina se, u normalnim okolnostima, izlučuje urinom. Voće je odličan izvor vitamina C. Vitamin C je jako osjetljiv na promjene pH, svjetlost, toplinu i kisik čime dolazi do njegove razgradnje te je potrebno pripaziti na oblik hrane koji se konzumira. Skladištenjem, kao i tehnološkom obradom, se smanjuje udio vitamina C u namirnicama. Iako povrće ima više vitamina C od voća, voće je značajniji prehrambeni izvor zbog toga što se najčešće konzumira svježe.
Keywordsvitamin C fruit antioxidants
Parallel title (English)Fruits and vitamin C
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 date2011-10-11
Parallel abstract (English)
According to the theory of cells oxidation caused by particles with unpaired electrons called free radicals, antioxidants are, as their name states, the substances that prevent oxidation. They encompas wide group of compounds, and one of the most important among them is vitamin C. Vitamin C is the most extensively studied vitamin, and many studies have shown that it can prevent the damage caused by free radicals and reduce damage already incurred, and is needed to strengthen the immune system. Small amounts of this vitamin C are stored in all body tissues, helping to keep our health during the winter when its intake from fresh fruits and vegetables is rather low. Excess of vitamin C is, under normal conditions, excreted in urine. Vitamin C is very sensitive to pH, light, heat and oxygen which lead to its degradation, and therefore type of food consumed plays an important role in its intake. Storage, as well as processing, reduces the vitamin C content in foods. Although its content is higher, in general, higher in vegetables, fruit is better dietary source because they are mostly consumed as fresh.
Parallel keywords (Croatian)vitamin C voće antioksidansi
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:109:294277
CommitterSanda Hasenay