prikaz prve stranice dokumenta Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša
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undergraduate thesis
Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša
2015. urn:nbn:hr:128:031268
Bertek, Nikolina
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Bertek, N. (2015). Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:031268

Bertek, Nikolina. "Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:031268

Bertek, Nikolina. "Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:031268

Bertek, N. (2015). 'Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 30 November 2021, https://urn.nsk.hr/urn:nbn:hr:128:031268

Bertek N. Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2015 [cited 2021 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:128:031268

N. Bertek, "Hipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:128:031268

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Metadata
TitleHipolipidemijski učinak arganovog ulja (Argania spinosa L.) u BL6 miša
Title (english)Hypolipidemic effect of argan oil (Argania spinosa L.) in BL6 mouse
AuthorNikolina Bertek
MentorNina Popović (mentor)
MentorIrena Landeka Jurčević (mentor)
MBZ: 187713
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2015-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U sklopu strategije primarne i sekundarne prevencije koronarne bolesti srca od ključne je važnosti promjena načina života. Osobito je važno djelovati na hiperkolesterolemiju koja je jedan od najvažnijih čimbenika rizika za koronarnu bolest. Na koronarnu bolest može se utjecati promjenom načina prehrane, poticanjem tjelesne aktivnosti i smanjenjem prekomjerne tjelesne težine. Promjena načina prehrane treba se temeljiti na smanjenju unosa masti, posebno zasićenih masnih kiselina i kolesterola, uz relativno povećanje unosa nezasićenih masnih kiselina. Ulja, ovisno o podrijetlu i načinu priprave, imaju različite učinke na serumske lipoproteine. Ispitivanja su pokazala da utjecaj pojedinog ulja na koncentraciju LDL i HDL-kolesterola ovisi o postotku sadržaja pojedinih masnih kiselina. Sastav masnih kiselina u arganovom ulju i brojnost antioksidansa, sugerira korištenje ovog ulja u preventivne svrhe protiv nekih patoloških stanja kao što su kardiovaskularne bolesti. U ovom radu je uspoređen utjecaj prehrane sa povećanim udjelom mononezasićenih masnih kiselina (arganovo ulje) na faktor rizika za razvoj kardiovaskularnih bolesti. Prehrana sa povećanim udjelom mononezasićenih masnih kiselina snizila je aterogeni indeks za 57%, u odnosu na kontrolnu grupu. Na osnovu rezultata prikazanih u ovom radu može se zaključiti da je dodatak ispitivanog ulja u prehrani bolji nego prehrana bazirana na niskom sadržaju masnoća u prehrani zbog povoljnijeg utjecaja na profil lipida u krvi i faktore rizika za razvoj kardiovaskularnih bolesti.
Abstract (english)
Abstract: Intervention strategies for coronary heart disease (CHD) must include attention to life-style factors and changing people's habits. Since hypercholesterolemia is one of the most important risk factors for CHD, the modification of this risk factor including dietary factors, improving exercise, attainment of ideal body weight. The dietary changes should include reduction in intake of total fat, saturated fat and cholesterol, relative increase in intake of unsaturated fats. Oil, depending on the origin and method of preparation, have different effects on serum lipoproteins. Trials have shown that the effects of a particular oil LDL and HDL-cholesterol depends on the percentage content of individual fatty acids. Virgin argan oil is of interest in cardiovascular risk prevention due to its fat composition and antioxidant compounds. The present study compared the CVD risk profile of a high-MUFA diets (argan oil). The most significant difference between the two groups was that the atherogenic index in groups given argan oil was significantly lower (for approximately 57%) than atherogenic index recorded in control group. Collectively, these findings point to the fact that a high MUFA diet may be preferable to a low-fat diet because of more favorable effects on the CVD risk profile.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:031268
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2016-09-21 12:46:22