Utjecaj ω-3 masnih kiselina na sastav lipoproteina u BL6 miša

master's thesis

• Title (english): Effect of ω-3 fatty acid on lipoproteins composition in the BL6 mouse
• Author: Hrvoje Šarec
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2012, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Novije medicinske spoznaje pokazuju da u razvoju krvožilnih i drugih kroničnih bolesti kod ljudi značajnu ulogu imaju omega-3 kiseline, čiji je osnovni predstavnik alfa linolenske kiselina (ALA, C18:3 n-3). U organizmu, procesima elongacije i desaturacije iz ALA nastaju dugolančane n-3 kiseline, kao što su eikosapentaenoična (EPA, C20:5 n-3) i dokosaheksaenoična kiselina (DHA, C22:6 n-3). Smatra se da je razvoj ljudskog roda tekao uz odnos n-6/n-3 u prehrani oko 1 do 2 dok je u prehrani današnjih ljudi taj odnos značajno promijenjen i iznosi 10 do 20 i više. Gubitak ravnoteže n-6 i n-3 polinezasićnih masnih kiselina u prehrani povezuje se uz uzroke pojave i stalnog porasta bolesti moderne civilizacije. Istraživanja su pokazala da povećani unos n-3 masnih kiselina u hrani u odnosu na unos omega-6 masnih kiselina, može smanjiti rizik od razvoja krvožilnih, autoimunih i drugih kroničnih bolesti. Sukladno tome, zdravstvene organizacije savjetuju smanjenje omjera n-6/n-3 u svakodnevnoj prehrani. U ovom radu je usporeñen utjecaj prehrane sa povećanim udjelom ω-3 masnih kiselina (riblje i laneno ulje) na faktor rizika za razvoj kardiovaskularnih bolesti.

Abstract (english)

More recent medical findings show that in developing cardiovascular and other chronic diseases in humans omega-3 fatty acids has a significant role. Main representative of ω-3 fatty acids in food is alpha-linolenic acid (ALA, C18: 3 n-3). In the organism processes of elongation and desaturation of ALA result with long-chain n-3 fatty acids such as eicosapentaenoic (EPA, C20: 5 n-3) and docosahexaenoic acid (DHA, C22: 6 n-3). It is considered that during development of the human race n-6/n-3 ratio in the diet was about 1 to 2, while today, this ratio is significantly changed and is 10 to 20 or more. Loss of balance n-6 and n-3 polyunsaturated fatty acids in the diet is associated with the increased level of modern civilization diseases. Studies have shown that increased dietary n-3 fatty acids in relation to intake of omega-6 fatty acids may reduce the risk of developing cardiovascular, autoimmune and other chronic diseases. Accordingly, health organizations advise reducing the ratio of n- 6/n-3 in the daily diet. This study compared the impact of diet with increased ω-3 fatty acids (fish and flaxseed oil) on the risk factor for cardiovascular disease development.

• Keywords: riblje ulje; laneno ulje; lipoproteini; HDL-kolesterol; LDL-kolesterol
• Keywords (english): fish oil; flaxseed oil; lipoproteins; HDL-cholesterol; LDL-cholesterol
• Language: croatian
• URN:NBN: urn:nbn:hr:159:170354
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-18 07:54:11