Gljive-izvor bioaktivnih tvari

undergraduate thesis

• Title (english): Mushrooms - source of bioactive compounds
• Author: Dunja Molnar
• 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: 2011-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Gljive kao funkcionalna hrana pozitivno djeluju na ljudsko zdravlje te imaju važnu ulogu u liječenju i prevenciji nekih bolesti. Bogati su izvori različitih bioaktivnih spojeva odgovornih za njihova antioksidacijska, antitumorska i antimikrobna svojstva. U vrstama Lentinula edodes i Pleurotus ostreatus pronađene su i bioaktivne tvari, (lentinan, eritadenin), koje pomažu u snižavanju kolesterola. Antioksidansi pronađeni u gljiva većinom su fenolni spojevi (fenolna kiselina i flavonoidi), tokoferoli, askorbinska kiselina i karotenoidi. Unatoč farmakološkim osobinama gljive postaju sve važnije u ljudskoj prehrani zbog nutritivne vrijednosti koja se odnosi na nizak udio masti, odsutnost kolesterola, visok udio potpunih proteina i nisku energetsku vrijednost.

Abstract (english)

Mushrooms as a functional food may have important salutary effects on health or even in preventing and treating disease. Mushrooms are rich sources of nutraceuticals responsible for their antioxidant, antitumor and antimicrobial properties. Cholesterol-lowering compounds (lentinan and eritadenin) have been reported in Lentinula edodes and Pleurotus ostreatus. The antioxidants found in mushrooms are mainly phenolic compounds, (phenolic acids and flavonoids), followed by tocopherols, ascorbic acid and carotenoids. Besides their pharmacological features wild mushrooms are becoming more important in our diet due to their nutritional value, related to the high protein and low fat/energy contents.

• Keywords: gljive; funkcionalna hrana; bioaktivni spojevi; antioksidansi
• Keywords (english): mushrooms; functional food; nutraceuticals; antioxidants
• Language: croatian
• URN:NBN: urn:nbn:hr:159:373692
• 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: 2017-05-19 10:18:08