prikaz prve stranice dokumenta ULOGA RIBE U PREHRANI ČOVJEKA
Access restricted to students and staff of home institution
undergraduate thesis
ULOGA RIBE U PREHRANI ČOVJEKA
2018. urn:nbn:hr:143:099326
Jergović, Josipa
Šibenik University of Applied Sciences
Management

Cite this document

Jergović, J. (2018). ULOGA RIBE U PREHRANI ČOVJEKA (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:099326

Jergović, Josipa. "ULOGA RIBE U PREHRANI ČOVJEKA." Undergraduate thesis, Šibenik University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:143:099326

Jergović, Josipa. "ULOGA RIBE U PREHRANI ČOVJEKA." Undergraduate thesis, Šibenik University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:143:099326

Jergović, J. (2018). 'ULOGA RIBE U PREHRANI ČOVJEKA', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:143:099326

Jergović J. ULOGA RIBE U PREHRANI ČOVJEKA [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2018 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:143:099326

J. Jergović, "ULOGA RIBE U PREHRANI ČOVJEKA", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:143:099326

Please login to the repository to save this object to your list.
Metadata
TitleULOGA RIBE U PREHRANI ČOVJEKA
Title (english)IMPORTANCE OF WHITE FISH IN HUMAN DIET
AuthorJosipa Jergović
MentorNikolina Gaćina (mentor)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2018-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Nutricionisti nas svakodnevno savjetuju kako je ribu potrebno jesti nekoliko puta tjedno, no rezultati recentnih istraživanja ukazuju da je ribu dobro jesti svakodnevno. Japanski su znanstvenici utvrdili da svakodnevno konzumiranje omega 3 nezasićenih masnih kiselina značajno smanjuje rizik od koronarnih bolesti. Omega 3 nezasićene masne kiseline u organizmu sprečavaju nakupljanje plaka i na taj način smanjuju proizvodnju leukoterina koji potiču razvoj upalnih procesa. Smanjenjem leukoterina sprečavaju se oštećenja endotela što je presudno u prevenciji arteroskleroze. Omega 3 masne kiseline smanjuju razinu triglicerida u krvi i potiču povećanje razine zaštitnog HDL kolesterola koji učinkovito balansira razine poželjnih masnoća. Istraživanja potvrđuju da redovito konzumiranje ribe pomaže u obrani od nekih tumora i jača obrambeni sustav organizma, snižava krvni tlak i na taj način štiti organizam od bolesti krvožilnog sustava, posebice pojave moždanog udara. Ima protuupalni učinak i sprječava stvaranje ugrušaka krvi.
Abstract (english)
Mediterraneandiet
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:099326
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-19 06:54:29