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undergraduate thesis
Antioksidansi u hrani
2010. urn:nbn:hr:109:797983
Jozić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Jozić, I. (2010). Antioksidansi u hrani (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:797983

Jozić, Ivana. "Antioksidansi u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:797983

Jozić, Ivana. "Antioksidansi u hrani." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:797983

Jozić, I. (2010). 'Antioksidansi u hrani', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:797983

Jozić I. Antioksidansi u hrani [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 April 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:797983

I. Jozić, "Antioksidansi u hrani", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:797983

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Metadata
TitleAntioksidansi u hrani
Title (english)Food antioxidants
AuthorIvana Jozić
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2010-11-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Antioksidansi su molekule sposobne spriječiti oksidaciju drugih molekula. Reakcija oksidacije može proizvesti slobodne radikale koji potom mogu započeti lančane reakcije koje oštećuju stanicu. Dakle, glavna karakteristika antioksidansa je njegova sposobnost da neutralizira slobodne radikale, koji su vrlo reaktivni i nalaze se prisutni u gotovo svim biološkim sustavima. Slobodni radikali mogu oksidirati nukleinske kiseline, proteine i lipide. Antioksidativni spojevi (fenolne kiseline,... More polifenoli, flavonoidi…) vežu slobodne radikale (peroksid, hidroperoksid, peroksilne lipide itd.) te tako inhibiraju oksidativni mehanizam koji dovodi do degenerativnih bolesti. Antioksidativni spojevi u hrani imaju važnu ulogu kao faktor zaštite zdravlja. Znanstveni dokazi upućuju na to da antioksidansi smanjuju rizik za kronične bolesti uključujući rak, srčane bolesti, itd. Primarni izvori prirodnih antioksidansa su različiti spojevi biljnog porijekla koji se razlikuju po svojim fizikalnim i kemijskim svojstvima. Neki spojevi, kao što su galati, imaju snažno antioksidativno djelovanje, dok drugi, kao što su mono-fenoli djeluju vrlo slabo. Budući da su brojne namirnice bogate antioksidansima (u prirodnom stanju, bez dodatne tehnološke obrade), lako je unijeti dovoljne količine potrebne za „borbu“ protiv potencijalno štetnih učinaka slobodnih radikala. Namirnice koje su najbogatije antioksidansima su: voće, kava, čaj, crno vino te tamna čokolada. Less
Abstract (english)
Antioxidants are molecules capable of preventing oxidation of other molecules. The reaction of oxidation can produce free radicals, which then can start chain reactions that damage cells. Therefore, the main antioxidant properties are its ability to neutralize free radicals, which are very reactive and are present in almost all biological systems. Free radicals can oxidize nucleic acids, proteins and lipids. Antioxidant compounds (phenolic acids, polyphenols, flavonoids...) bind... More free radicals (peroxide, hydroperoxide, lipid peroxyl, etc.) and thus inhibit the oxidative mechanism which leads to degenerative diseases. Antioxidant compounds in food have an important role as a factor in health care. Scientific evidence suggests that antioxidants reduce the risk of chronic diseases including cancer, heart disease, etc. The primary sources of natural antioxidants are different compounds of plant origin that vary in their physical and chemical properties. Some compounds, such as gallat, have strong antioxidant activity, while others, such as mono-phenols acting very poorly. Since many foods are high in antioxidants (in its natural state, without further technological processing), it is easy to bring a sufficient amount necessary to "fight" against the potentially harmful effects of free radicals. Foods that are richest in antioxidants are fruits, coffee, tea, red wine and dark chocolate. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:797983
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 on2015-10-23 08:05:21
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