Zaštitni učinak polifenola iz propolisa na oksidacijski stres i lipoproteine

undergraduate thesis

• Title (english): The protective effect of polyphenols from propolis on oxidative stress and lipoproteins
• Author: Pina Šurić
• 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: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Propolis je smolasta tvar koju skupljaju pčele. Propolis je lipofilan materijal koji je čvrst i lomljiv kada je hladan, a savitljiv i ljepljiv kada je topao. Propolis sadrži 50% balzama i smola, 30% pčelinjeg voska, 5% polena, 10% eteričnih ulja i 5% ostalih organskih komponenata. Fenoli koje sadrži su male molekularne mase i imaju biološki aktivna svojstva. To su: flavonoidi, fenolne kiseline, esteri, aromatski aldehidi i terpenoidi. Kvercetin u propolisu je preteča bioflavonoida zato što je njegova kemijska struktura osnovni "kostur" većine drugih bioflavonoida. Pokazao je najviši antioksidacijski potencijal svih flavanoida kao i najveći radioprotektivni učinak. Najviše djelovanja propolisa svodi se na flavanoide. Oni se pojavljuju u namirnicama biljnog porijekla i pozitivno djeluju na ljudski organizam u određenim količinama. Propolis je najjači prirodni antibiotik. Oksidacijski stres je stanje promijenjene ravnoteže prooksidativno-antioksidacijskom sustavu organizma u korist oksidacijskog stanja što dovodi do potencijalnog oštećenja tkiva i organa.

Abstract (english)

Propolis is a resinous substance collected by bees. Propolis is a lipophilic material that is sturdy and brittle when cold and sticky and pliable when warm. 50% propolis containing resins and balsams, 30% wax pčeljinjeg, 5% pollen, 10% of essential oils and 5% other organic components. Phenols containing the low molecular weight and a biologically active properties. These are: flavonoids, phenolic acids, esters, aromatic aldehydes and terpenoids. Quercetin in propolis is a precursor Bioflavanoids because its chemical structure is the basic "skeleton" of most other bioflavonoids. He showed the highest antioxidant potential of flavonoids as well as the largest radioprotective effect. Most effects of propolis come down to flavonoids. They occur in foods of plant origin and have a positive effect on the human body in certain amounts. Propolis is the most powerful natural antibiotic. Oxidative stress is a state of altered balance of prooxidant-antioxidant system of the organism in favor of the oxidation state leading to potential damage to tissues and organs.

• Keywords: propolis; oksidacijski stres; lipoproteini; polifenoli
• Keywords (english): propolis; oxidative stress; lipoproteins; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:059369
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 08:51:00