Vino - važan čimbenik mediteranskog modela prehrane

undergraduate thesis

• Title (english): Wine - an important factor of the Mediterranean diet model
• Author: Matija Preis
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2022-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Vino je tradicionalno alkoholno piće mediteranskog podneblja sa složenim sastavom te
blagotvornim učinkom (snižavanje krvnog tlaka, smanjeni rizik o pojave dijabetesa, antioksidativno
djelovanje...). Glavni biološki spojevi u vinu su polifenoli koji uključuju tri klase spojeva: flavonoide,
stilbene i proantocijanidine. Svaki od tih spojeva doprinosi zdravstvenim beneficijama vina, poput
protuupalnog učinka, utjecaja na homeostazu glukoze; mogu služiti u neuroprotekciji i ponuditi
kemopreventivni potencijal, smanjuju oksidativni stres i agregaciju trombocita. Stoga, cilj ovog rada je
bio istražiti preferencije potrošača o konzumaciji vina i informiranost o utjecaju vina na zdravlje.
Provedeno je on-line istraživanje, korištenjem google forms-a (n=35). Rezultati pokazuju kako većina
ispitanika rijetko konzumira vino (njih 54,29 %) te kada ga konzumiraju nije prvotno radi zdravstvenih
beneficija (8,57 % ispitanika), nego „radi dobrog osjećaja“ (54,29 % ispitanika); što se i poklapa sa
cijenom kao glavnom karakteristikom tokom kupnje vina (77,14 %); međutim, slažu se da vino u
umjerenoj konzumaciji donosi zdravstvene beneficije (82,35 % ispitanika). Navedeno ukazuje kako su
ispitanici upoznati sa dobrobiti umjerene konzumacije vina na zdravlje kroz mediteranski obrazac
prehrane, ali ih ne primjenjuju u svakodnevnom životu.

Abstract (english)

Wine is a traditional alcoholic drink of the Mediterranean climate with a complex composition and a beneficial effect (lowering blood pressure, reducing the risk of diabetes, antioxidant effect...). The main biological compounds in wine are polyphenols, which include three classes of compounds: flavonoid, stilbene and proanthocyanidin. Each of these compounds contributes to the health benefits of wine, such as anti-inflammatory effect, influence on glucose homeostasis; may serve in neuroprotection and offer chemopreventive potential, reduce oxidative stress and thrombocytes aggregation. Therefore, the aim of this work was to investigate consumer preferences about wine consumption and information about the impact of wine on health. An on-line survey was conducted, using google forms (n=35). The results show that the majority of respondents rarely consume wine (54.29 %) and when they do, it is not primarily for health benefits (8.57 % of respondents), but "for the sake of feeling good" (54.29 % of respondents); which coincides with price as the main characteristic when buying wine (77.14 %); however, they agree that moderate consumption of wine brings health benefits (82.35 % of respondents). The above indicates that the respondents are aware of the health benefits of moderate wine consumption through the Mediterranean diet, but they do not apply them in everyday life.

• Keywords: vino; mediteranska prehrana; polifenoli; zdravlje
• Keywords (english): wine; Mediterranean diet; polyphenols; health
• Language: croatian
• URN:NBN: urn:nbn:hr:159:798116
• 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: Open access
• Created on: 2023-06-19 07:32:03