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undergraduate thesis
Bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi
2024. urn:nbn:hr:182:789245
Ćićerić, Ana
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

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Ćićerić, A. (2024). Bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:789245

Ćićerić, Ana. "Bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2024. https://urn.nsk.hr/urn:nbn:hr:182:789245

Ćićerić, Ana. "Bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2024. https://urn.nsk.hr/urn:nbn:hr:182:789245

Ćićerić, A. (2024). 'Bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:182:789245

Ćićerić A. Bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2024 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:182:789245

A. Ćićerić, "Bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:182:789245

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Metadata
TitleBioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi
Title (english)Bioactivity, pharmacology and toxicology of selected compounds in coffee
AuthorAna Ćićerić
MentorAna Amić (mentor)
Committee memberAnamarija Stanković (predsjednik povjerenstva)
Committee memberAna Amić (član povjerenstva)
Committee memberOlivera Galović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2024-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Applied Chemistry
Abstract
Kava je jedno od najpopularnijih pi a u svijetu. Sastoji se od oko 700 spojeva koji joj daju karakteristi an okus i miris. Biljka kava lan je obitelji Rubiaceae. Najva~nije vrste kave su Coffea arabica L. i C. canephora Pierre ex Froehner, koje ine 40 – 60 % svjetske proizvodnje. Sastojci kave, uklju uju i kofein, klorogenu kiselinu, trigonelin, diterpene (kafestol i kahweol), melanoidine i druge spojeve doprinose njenom jedinstvenom okusu i mirisu. Brojna istra~ivanja utvrdila su da kava sadr~i bioaktivne spojeve s potencijalnim zdravstvenim koristima. U ovom zavrbnom radu detaljno su istra~eni bioaktivnost, farmakologija i toksikologija odabranih spojeva u kavi, s posebnim naglaskom na kofein, klorogenu kiselinu, trigonelin, melanoidine i diterpene. Kofein je poznat po svojim stimulativnim u incima na sredibnji ~iv ani sustav, dok klorogena kiselina posjeduje antioksidacijska svojstva koja mogu pomo i u prevenciji kroni nih bolesti poput kardiovaskularnih bolesti i dijabetesa. Melanoidini, nastali tijekom pr~enja, također pokazuju antioksidacijske i antiglikacijske aktivnosti. Međutim, istra~ivanja također ukazuju na potencijalne toksi ne u inke, osobito u visokim dozama, uklju uju i rizik od razvoja gastrointestinalnih smetnji i poreme aja spavanja.
Abstract (english)
Coffee is one of the most popular beverages in the world. It consists of about 700 compounds that give it its characteristic flavor and aroma. The coffee plant belongs to the Rubiaceae family. The most important coffee species are Coffea arabica L. and C. canephora Pierre ex Froehner, which make up 40 – 60 % of global production. The components of coffee, including caffeine, chlorogenic acid, trigonelline, diterpenes (cafestol and kahweol), melanoidins, and other compounds, contribute to its unique flavor and aroma. Numerous studies have found that coffee contains bioactive compounds with potential health benefits. This final thesis thoroughly investigates the bioactivity, pharmacology, and toxicology of selected compounds in coffee, with special emphasis on caffeine, chlorogenic acid, trigonelline, melanoidins, and diterpenes. Caffeine is known for its stimulating effects on the central nervous system, while chlorogenic acid possesses antioxidant properties that may help prevent chronic diseases such as cardiovascular disease and diabetes. Melanoidins, formed during roasting, also exhibit antioxidant and anti-glycation activities. However, research also points to potential toxic effects, especially in high doses, including the risk of developing gastrointestinal issues and sleep disorders.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:789245
Study programmeTitle: University Undergraduate Study program Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2024-10-04 10:10:58