Antioksidansi iz samoniklih gljiva

undergraduate thesis

• Title (english): Antioxidants in wild mushrooms
• Author: Petra Baković
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2013-06-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Održavanje ravnoteže između nastajanja slobodnih radikala i antioksidacijske obrane, nužan je preduvjet za normalno funkcioniranje organizma. Za organizam kažemo da je pod oksidativnim stresom kada ta ravnoteža ima tendenciju nastajanja slobodnih radikala. Slobodni radikali i antioksidansi su često raspravljani u kliničkoj i znanstvenoj literaturi. Antioksidansi su potrebni za prevenciju nastajanja i zaustavljanje djelovanja nastalih reaktivnih kisikovih i dušikovih vrsta (spojeva), koji nastaju in vivo i izazivaju oštećenja na DNA, lipidima, proteinima i drugim biomolekulama. Obrana endogenim antioksidansima je nedovoljna za potpunu prevenciju oštećenja, tako da su antioksidansi iz hrane važni za očuvanje zdravlja. Antioksidacijska svojstva samoniklih gljiva intenzivno su proučavana i mnoge antioksidacijske supstancije ekstrahirane iz njih su određene, kao što su fenolni sastojci, tokoferoli, askorbinska kiselina i karotenoidi. Samonikle gljive mogu se izravno konzumirati, čime poboljšavaju zdravlje bez dodataka aditiva i uz sinergijsko djelovanje svih, u njima prisutnih biološki aktivnih supstancija.

Abstract (english)

Maintenance of equilibrium between free radical production and antioxidant defences is an essential condition for normal organism functioning. When the equilibrium has a tendency for the production of free radicals we say that organism is in oxidative stress. Free radicals and antioxidants are widely discussed in the clinical and nutritional literature. Antioxidants are needed to prevent the formation and oppose the actions of reactive oxygen and nitrogen species, which are generated in vivo and cause damage to DNA, lipids, proteins, and other biomolecules. Endogenous antioxidant defenses are inadequate to prevent damage completely, so diet derived antioxidants are important in maintaining health. The antioxidant properties of wild mushrooms have been extensively studied and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids. Wild mushrooms might be used directly in diet and promote health, taking advantage of the additive and synergystic effects of all the mushrooms bioactive compounds.

• Keywords: antioksidansi; oksidacijski stres; samonikle gljive; slobodni radikali
• Keywords (english): Antioxidants; Free radicals; Oxidative stress; Wild mushrooms
• Language: croatian
• URN:NBN: urn:nbn:hr:159:750683
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-03 11:28:10