undergraduate thesis
Significance of pumkin in human diet

Hana Marek (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleZnačaj buče u humanoj prehrani
AuthorHana Marek
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Zbog užurbanog života i velike količine stresa ljudi se bore s kroničnim oboljenjima poput kardiovaskularnih bolesti (hipertenzija, dijabetes, srčani i moždani udar), malignih bolesti poput raka dojke, te debljine i pretilosti koje same po sebi mogu biti uzrok dijabetesu i srčanim oboljenjima. U ovom radu donosi se značaj buče u prehrani čovjeka te se navode aktivni sastojci te biljke. Buča sadrži veliku količinu karotenoida koji su prepoznati kao antioksidativne tvari koje pomažu u prevenciji karcinoma, ateroskleroze te benigne hiperplazije prostate. Pored karotenoida, velika koncentracija tokoferola, vlakana i nezasićenih masnih kiselina u bučinom mesu i sjemenkama omogućuje olakšanje problema s probavom i smanjuje kolesterol u krvi. Ulje bučinih sjemenki također ima i hipoglikemijski učinak. Zbog obilja hranjivih sastojaka, esencijalnih aminokiselina, pektina i ostalih vlakana buča je pogodna za korištenje u pekarstvu i tjesteničaratvu te proizvodnji hrane za dojenčad. Mala kalorijska vrijednost omogućuje i pogodnost korištenja u svakodnevnoj prehrani radi regulacije tjelesne mase ili smanjenja tjelesne mase. Velika količina magnezija, selena, mangana, zinka, fosfora, kalija i kalcija pomaže u normalnom funkcioniranju enzima u metabolizmu.
Keywordspumpkin carotenoids fibers oil diabetes cardiovascular diseases carcinoma
Parallel title (English)Significance of pumkin in human diet
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 date2016-07-04
Parallel abstract (English)
Because of busy lifestyle and great amount of stress people are dealing with many chronical ailements such as cardiovascular diseases (hypertension, diabetes, heart attack and stroke), malignancies like breast cancer, overwight and obesity that can, per se, be the cause of diabetes and heart disesases. This thesis brings out the significance of pumpkin in human diet as well as its active compounds. Pumpkin contains large amount of carotenoids that are found to be antioxidants which can help in prevention of carcinoma, atherosclerosis and benign prostate hyperplasia. Besides carotenoids, high concentration of tocoferols, fibers and unsaturated fatty acids in pumpkin flesh and seeds eases digestion related problems and lowers blood cholesterol. Also, pumpkin seed oil has hypoglicaemic effect. Abundance of nutritive compounds, essential amino acids, pectines and other fibers makes pumpkin suitable for usage pumpkin in bakery and pastry as well as in production of infant formulas. Low caloric value implies that it is good to include pumpkin in everyday diet because it can help regulating or losing body weight. High amount of mangnesium, selenium, manganese, zinc, phosphorus, potassium and calcium enables enzimes to function normally in metabolic reactions.
Parallel keywords (Croatian)buča karotenoidi vlakna ulje dijabetes kardiovaskularne bolesti karcinom
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:993170
CommitterIvana Šuvak