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undergraduate thesis
Maslina u prehrani
2017. urn:nbn:hr:166:845642
Jurić, Vesna
University of Split
Faculty of Science
Department of Biology

Cite this document

Jurić, V. (2017). Maslina u prehrani (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:845642

Jurić, Vesna. "Maslina u prehrani." Undergraduate thesis, University of Split, Faculty of Science, 2017. https://urn.nsk.hr/urn:nbn:hr:166:845642

Jurić, Vesna. "Maslina u prehrani." Undergraduate thesis, University of Split, Faculty of Science, 2017. https://urn.nsk.hr/urn:nbn:hr:166:845642

Jurić, V. (2017). 'Maslina u prehrani', Undergraduate thesis, University of Split, Faculty of Science, accessed 23 October 2024, https://urn.nsk.hr/urn:nbn:hr:166:845642

Jurić V. Maslina u prehrani [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2017 [cited 2024 October 23] Available at: https://urn.nsk.hr/urn:nbn:hr:166:845642

V. Jurić, "Maslina u prehrani", Undergraduate thesis, University of Split, Faculty of Science, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:166:845642

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Metadata
TitleMaslina u prehrani
Title (english)The olives in nutrition
AuthorVesna Jurić
MentorValerija Dunkić (mentor)
Committee memberValerija Dunkić (predsjednik povjerenstva)
Committee memberNada Bezić (član povjerenstva)
Committee memberMirko Ruščić (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Biology)
Split
Defense date and country2017-09-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Rezultati brojnih istraživanja pokazali su da je mediteranska prehrana najzdraviji i čovjeku najprimjereniji prehrambeni obrazac, a jedna od glavnih komponenti takve dijete je maslina odnosno maslinovo ulje. Maslina nije samo prehrambeni proizvod, ona predstavlja životnu filozofiju ljudi mediteranskog podneblja, duboko poštovanje, trud i posvećenu pažnju koju maslina vraća nutritivno bogatim i kvalitetnim plodovima. Maslinovo ulje ima idealan omjer masnih kiselina te sadrži biološki aktivne komponente poput fenolnih spojeva koji pokazuju antimikrobno, antioksidacijsko i protuupalno djelovanje. Cilj ovog rada je detaljnije opisati maslinu te njena fiziološka i morfološka svojstva, način prerade maslina te mogućnost iskorištavanja lišća, dosadašnjeg nusproizvoda. Prikazani su pozitivni učinci na ljudsko zdravlje odnosno pretilost, metabolički sindrom i dijabetes te djelovanje na kardiovaskularni sustav, očuvanje kognitivnih funkcija i pojavu raka.
Abstract (english)
The results of numerous researches show that Mediterranean diet is the healthiest and the most appropriate dietary form, and one of the main components of such diet is olive or olive oil. Olive is not only a food product, it represents the life philosophy of Mediterranean climate, deep respect, effort and dedicated attention that olive returns with nutritionally rich and high quality fruits. Olive oil has an ideal fatty acid ratio and contains biologically active components such as phenolic compounds that exhibit antimicrobial, antioxidant and antiinflammatory activity. The aim of this paper is to describe the olive and its physiological and morphological characteristics, the method of olive processing and the possibility of using the leaves, former by-products. There are positive effects on human health, obesity, metabolic syndrome and diabetes, as well as cardiovascular function, cognitive function and cancer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:845642
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-29 15:27:54