Antioksidacijska svojstva flavonoida

undergraduate thesis

• Title (english): Antioxidant properties flavonoids
• Author: Željko Jakopović
• 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: 2012-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Flavonoidi su fitokemikalije koje imaju široki raspon bioloških učinaka, između ostalih antioksidacijsku aktivnost, sposobnost mijenjanja aktivnosti pojedinih enzima ili staničnih receptora i mogućnost utjecaja na osnovne biokemijske putove. Flavonoidi (bioflavonoidi) obuhvaćaju veliku grupu sekundarnih metabolita koji su prisutni u svim biljkama. To su pigmenti odgovorni za obojenost cvjetova i listova. Važni su za normalan rast, razvoj i obranu biljaka. Osim toga, vrlo su važni dio ljudske prehrane jer se nalaze u voću, povrću, orašastim plodovima, vinu i čaju. Prosječni dnevni unos flavonoida u hrani iznosi 1 do 2 grama. Današnji nutricionisti sve više koriste flavonoide u liječenju mnogih bolesti, zbog dokazane sposobnosti flavonoida da inhibiraju specifične enzime, stimuliraju hormone i neurotransmitere. Flavonoidi u posljednje vrijeme privlače puno pozornosti zbog svoje antioksidacijske aktivnosti. Istraživanja su pokazala da su flavonoidi dobri “hvatači” slobodnih radikala, a time imaju važnu ulogu u farmaceutskoj i prehrambenoj industriji kao lijekovi i antioksidansi. Pokazalo se da flavonoidi imaju antibakterijsko, sedativno, antialergijsko, antimutageno, antiviralno i druga djelovanja. Međutim, neki flavonoidi posjeduju i prooksidacijska svojstva, što ponekad ovisi o vrsti flavonoida, ali i o upotrijebljenoj dozi. Čini se da je osjetljivost na oksidacijski stres većim dijelom rezultat međudjelovanja različitih antioksidacijskih enzima, a manjim razine pojedinog antioksidacijskog enzima.

Abstract (english)

Flavonoids are phytochemicals exhibiting a wide range of biological activities, among which are antioxidant activity, the ability to modulate activity of several enzymes or cell receptors and possibility to interfere with essential biochemical pathways. Flavonoids (bioflavonoids) comprise a large group of secondary metabolites are present in all plants. These are the pigments responsible for the coloration of flowers and leaves. Flavonoids are important for normal growth, development and defense plants. In addition, a very important part of human nutrition as found in fruits, vegetables, nuts, wine and tea, and is often due high pharmacological efficiency called "color-health". Average daily intake of flavonoids in foods is 1 to 2 grams. Today nutritionists all more use of flavonoids in the treatment of many diseases, because of the proven ability of flavonoids that inhibit specific enzymes, hormones and neurotransmitters. Studies have shown that flavonoids are good "scavengers" of free radicals, and thus play an important role in the pharmaceutical and food industries as pharmaceuticals and antioxidants. It has been shown that flavonoids have antibacterial, sedative, antiallergic, antimutagenic, antiviral and other effects. Some flavonoids possess prooxidant properties, which sometimes depends on the type of flavonoids, but also on the dose used amount. The sensitivity of a cell to free radical attack apparently depends on the relationship among antioxidant enzymes rather than on absolute activities of individual antioxidant enzymes.

• Keywords: flavonoidi; antioksidansi; slobodni radikali; oksidacijski stres
• Keywords (english): flavonoids; antioxidants; free radicals; oxidative stress
• Language: croatian
• URN:NBN: urn:nbn:hr:159:116399
• 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: 2017-05-12 11:44:58