Title Sol kao funkcionalna hrana
Title (english) SALT AS A FUNCTIONAL FOOD
Author Ante Zurak
Mentor Nikolina Gaćina (mentor)
Committee member Ivana Kardum Goleš (predsjednik povjerenstva)
Committee member Anita Grubišić (član povjerenstva)
Committee member Nikolina Gaćina (član povjerenstva)
Granter Polytechnic of Sibenik Šibenik
Defense date and country 2019-07-18, Croatia
Scientific / art field, discipline and subdiscipline BIOTECHNICAL SCIENCES Nutrition
Abstract U modernom načinu života, kronične nezarazne bolesti postale su prvi uzrok umiranja ljudi. Povećan unos kuhinjske soli jedan je od najučestalijih razloga pojave upravo tih bolesti, zbog fizioloških procesa na koje utječe natrijev klorid. Budući da je soljenje tradicionalan način konzerviranja hrane, prema dostupnim podacima se kroz meso i mesne proizvode unosi 28% dnevnog unosa soli. Način pripreme tradicionalnih suhomesnatih proizvoda kao i sireva, uvjetuje upotrebu kuhinjske soli kao konzervansa, ali i začina koji im daje prepoznatljiv okus i strukturu. Sol pri tim procesima i ima važnu antimikrobnu ulogu, zbog svog baktericidnog i bakteriostatskog djelovanja. Danas na hrvatskom tržištu postoje brojne vrste soli: crna sol, gruba kristalična sol, keltska sol, francuska morska sol, prirodna siva morska sol, dimljena morska sol, havajska morska sol, gruba mljevena sol, košer sol, himalajska sol itd. Povećana konzumacija soli utječe na povećanje brojnih bolesti današnjice te su provedena znanstvena istraživanja, ali i edukacije stanovništva kako smanjiti unos soli u prehrani. Međutim, neovisno o vrsti i porijeklu, sol je prirodna funkcionalna hrana zbog sadržaja mineralnih tvari nužnih za optimalno funkcioniranje organizma.
Abstract (english) In modern life, chronical noninfectious disease are most common cause of increased rate of death. Increased intake of kitchen salt, and disrupted physiological mechanism is one of first reasons why these diseases occur. Salting is one of traditional methods for food preserving, and according to available data meat and meat products account for 28% of the daily intake of salt. The method of preparing traditional cured meat products as well as cheeses makes condensation of salt as a preservative, but also a spice that gives it a recognizable taste and structure. Salt in these processes has an important antimicrobial role due to their bactericidal and bacteriostatic activity. Today on the Croatian market, there are many sorts of salt: black solt, rough crystalline salt, French sea salt, natur grey sea salt, smoked sea salt, Hawaiian sea salt, rough ground salt, kosher salt, Himalayan salt etc. Increased concentration of salt affects on increasing of many illnesses nowadays. Also, there are conducted scientifically explorations and population's educations how to reduce salt in diet. However, independently of sort and origin, salt is natur functional food because of mineral substances content which are necessary for optimal organism functioning
Keywords
kuhinjska sol
vrste soli
funkcionalna hrana
utjecaj na zdravlje
Keywords (english)
kitchen salt
slat types
functional food
health benefit
Language croatian
URN:NBN urn:nbn:hr:143:406507
Study programme Title: Management Study programme type: professional Study level: specialist graduate Academic / professional title: stručni/a specijalist/specijalistica menadžmenta (stručni/a specijalist/specijalistica menadžmenta)
Type of resource Text
File origin Born digital
Access conditions Open access
Terms of use
Created on 2019-08-22 11:36:53