Maslinovo ulje i krvožilne bolesti

undergraduate thesis

• Title (english): Olive oil and cardiovascular disease
• Author: Tihana Kunić
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2012-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Bolesti srca i krvožilnog sustava su danas jedan od najvećih uzroka smrti u svijetu. Pokazano je da se mediteranskim načinom prehrane može prevenirati oboljenje od navedenih bolesti. Glavni izvor masti u mediteranskoj prehrani je maslinovo ulje. Dominantna komponenta gliceridnog dijela maslinovog ulja je jednostruko nezasićena oleinska masna kiselina koja ima visoku biološku vrijednost i lako je probavljiva. Uz oleinsku masnu kiselinu važno je spomenuti i linolnu masnu kiselinu koja je esencijalna za naš organizam. Također, na zaštitu zdravlja djeluju negliceridne komponente maslinovog ulja kao što su fenolni spojevi. Oni su najodgovorniji za antioksidacijsko djelovanje maslinovog ulja i sprječavaju oksidaciju LDL-a, a samim time i rizik od pojave bolesti srca i krvožilnog sustava. Stoga cilj ovog rada je istražiti i objediniti rezultate brojnih kliničkih studija koje su se bavile ispitivanjem učinka djevičanskog maslinovog ulja na zdravlje srca i krvožilnog sustava.

Abstract (english)

Heart diseases and diseases of circulatory systems are now one of the biggest causes of death in the world. It has been shown that the Mediterranean diet can help prevent these diseases. The main source of fat in the Mediterranean diet is olive oil. The predominant component of glycerol part of olive oil is the monounsaturated oleic fatty acid that has a high biological value and is easily digestible. With oleic fatty acid, it is important to mention the linoleic fatty acid that is essential for our body. Also, on health protection affects non-glycerol part of olive oil components such as phenolic compounds. They are most responsible for the antioxidant activity of olive oil, they prevent oxidation of LDL, and so the risk of heart disease and circulatory system. The aim of this work is to explore and consolidate the results of numerous clinical studies that have investigated the effect of virgin olive oil on the heart and circulatory system.

• Keywords: mediteranska prehrana; maslinovo ulje; srce i krvožilne bolesti
• Keywords (english): Mediterranean diet; olive oil; heart and cardiovascular disease
• Language: croatian
• URN:NBN: urn:nbn:hr:159:985928
• 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: 2017-05-16 07:45:51