prikaz prve stranice dokumenta Kakaovac - Theobroma cacao L.
  Download
PDF 929.99 KB
undergraduate thesis
Kakaovac - Theobroma cacao L.
2024. urn:nbn:hr:166:420227
Tudor, Tonka
University of Split
Faculty of Science
Department of Biology

Cite this document

Tudor, T. (2024). Kakaovac - Theobroma cacao L. (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:420227

Tudor, Tonka. "Kakaovac - Theobroma cacao L.." Undergraduate thesis, University of Split, Faculty of Science, 2024. https://urn.nsk.hr/urn:nbn:hr:166:420227

Tudor, Tonka. "Kakaovac - Theobroma cacao L.." Undergraduate thesis, University of Split, Faculty of Science, 2024. https://urn.nsk.hr/urn:nbn:hr:166:420227

Tudor, T. (2024). 'Kakaovac - Theobroma cacao L.', Undergraduate thesis, University of Split, Faculty of Science, accessed 25 October 2024, https://urn.nsk.hr/urn:nbn:hr:166:420227

Tudor T. Kakaovac - Theobroma cacao L. [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2024 [cited 2024 October 25] Available at: https://urn.nsk.hr/urn:nbn:hr:166:420227

T. Tudor, "Kakaovac - Theobroma cacao L.", Undergraduate thesis, University of Split, Faculty of Science, Split, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:166:420227

Please login to the repository to save this object to your list.
Metadata
TitleKakaovac - Theobroma cacao L.
Title (english)Cacao - Theobroma cacao L.
AuthorTonka Tudor
MentorValerija Dunkić (mentor)
MentorMarija Nazlić (pomoć pri izradi, neposredni voditelj)
Committee memberValerija Dunkić (predsjednik povjerenstva)
Committee memberMarija Nazlić (član povjerenstva)
Committee memberIvana Vrca (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Biology)
Split
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Vrsta Theobroma cacao L. pripada tropskim biljkama koje žive u uvjetima visoke temperature i vlage. Sadrži veliki broj spojeva, od kojih su najznačajniji polifenoli, alkaloidi i flavonoidi, koji pokazuju jaki antioksidativni učinak. Danas nalazi sve veću primjenu u medicini, zahvaljujući svom pozitivnom djelovanju na krvni tlak, vaskularne bolesti i normalnu funkciju trombocita. Koristi se još od davnih vremena u raznim obredima i kao lijek, a danas je najčešće nalazimo u obliku čokolade. Prilikom obrade i proizvodnje čokolade gubi se dio spojeva iz kakaovca, pa time i zdravstvenih prednosti koje on nudi.
Abstract (english)
The species Theobroma cacao L. belongs to tropical plants that live in conditions of high temperature and humidity. It contains many compounds, the most important of which are polyphenols, alkaloids and flavonoids, which show a strong antioxidant effect. Nowadays has been used, more often, in medicine, thanks to its positive effect on blood pressure, vascular diseases and the normal function of platelets. It has been used since ancient times in various ceremonies and as medicine, and today it is most often found in the form of chocolate. During the processing and the production of chocolate, part of the compounds from the cocoa tree is lost, and thus the health benefits it offers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:420227
Study programmeTitle: Biology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-09-23 10:50:13