Biodostupnost cinka

undergraduate thesis

• Title (english): Zinc bioavailability
• Author: Laura Gežin
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2014-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cink je esencijalni element u ljudskoj prehrani. Hrana životinjskog podrijetla, posebno meso (govedina, svinjetina, teletina, janjetina) i neki morski plodovi dobar su izvor cinka, a hrana biljnog podrijetla (voće, povrće) ima niži sadržaj cinka. Ipak, u cijelom svijetu, mahunarke i žitarice predstavljaju najvažniji izvor cinka za većinu ljudi. Biodostupnost cinka iz većine namirnica je uglavnom od 10-30 %. Na apsorpcijsku učinkovitost utječe topivost prisutnih spojeva sa cinkom. Neki neprobavljivi biljni sastojci kao što su fitati, prehrambena vlakna, lignin, zatim kalcij, željezo te farmakološki unos folne kiseline mogu inhibirati apsorpciju cinka. Priprema, konzerviranje i obrada hrane mogu uklanjanjem ili redukcijom inhibitora cinka povećati njegovu apsorpciju. Dodatak povrća bogatog β-karotenom i spojevima sa sumporom povećavaju biodostupnost cinka.

Abstract (english)

Zinc is a essential trace element in human nutrition. Foods of animal origin, especially meat (beef, pork, veal, lamb) and some seafood are good sources of dietary zinc while foods of plant origin (vegetables, fruits) have a lower zinc content. Nevertheless, worldwide, pulses and cereals are the major sources of zinc for most people. The bioavailability of zinc in most common foods typically is in the range of 10-30%. Absorptive efficiency is influenced by the solubility of present zinc compounds. Some non-digestible plant constituents such as phytates, dietary fibres and lignin as well as calcium, ferrous iron and pharmacological intakes of folic acid can inhibit its absorption. The removal or reduction of these inhibitors by food preparation, preservation and processing technologiese could improve zinc absorption. Addition of β-carotene-rich and sulfur compound-rich vegetables promote zinc bioavailability.

• Keywords: biodostupnost; procesi pripreme hrane; inhibitori; promotori
• Keywords (english): bioavailability; food preparation; inhibitors; promoters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:075209
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 10:27:54