Prednosti i nedostaci crvenog vina

undergraduate thesis

• Title (english): Advantages and disadvantages of red wine
• Author: Marinela Mamić
• Mentor: Veronika Kovač (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2013-09-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Ovaj rad se bavi povoljnim i štetnim učincima crvenog vina na zdravlje čovjeka. Poseban naglasak je stavljen na povoljne učinke crvenog vina u zaštiti od kardiovaskularnih bolesti te nekih vrsta raka. Također je opisano antioksidativno, antikancerogeno i antimikrobno djelovanje određenih fenolnih spojeva iz crvenog vina kao što su resveratrol, kvercetin i katehin.

Abstract (english)

This study deals with beneficial and adverse effects of red wine on human health. Special emphasis is placed on the beneficial effects of red wine in protecting against cardiovascular diseases and some cancers. Antioxidant, anticancer and antimicrobial activity of certain phenolic compounds from red wine, such as resveratrol, quercetin and catechin has also been described.

• Keywords: crveno vino; polifenoli; bioraspoloživost; kardiovaskularne bolesti
• Keywords (english): red wine; polyphenols; bioavailability; cardiovascular diseases
• Language: croatian
• URN:NBN: urn:nbn:hr:159:826525
• 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: 2017-05-04 08:37:14