Alge u prehrani

undergraduate thesis

• Title (english): Algae in diet
• Author: Helena Štulec
• Mentor: Anđelka Plenković-Moraj (mentor)
• Granter: University of Zagreb; Faculty of Science; (Department of Biology); Zagreb
• Defense date and country: 2012, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Biology

Abstract

U ovom je seminaru istaknuta samo nekolicina algi, one koje su najrasprostranjenije, te koje bi mogle postati bitne u budućnosti zbog nekih svojih značajki ili sastojaka. Diljem svijeta za prehranu ljudi koristi se mnogo više vrsta nego što je ovdje spomenuto. Prednosti algi u prehrani su, osim toga što obiluju hranjivim sastojcima, vitaminima i mineralima, brz ciklus razmnožavanja i neiscrpljivanje okoliša. Usprkos tome kultivacija mnogih vrsta i dalje nije usavršena, te se potrebe najvećim dijelom namiruju iz prirodnih izvora. Usavršavanjem kultivacije i povećanjem globalizacije za očekivati je da će se alge konzumirati u većem broju zemalja i u većim količinama. Također usavršavanjem tehnika obrade i kombiniranjem s većim brojem namirnica alge bi mogle postati hrana za sve slojeve društva, a ne samo primjerice za one koji žele zdravo živjeti ili za astronaute. Iako se danas puno toga zna o hranjivosti i dobrobitima algi još uvijek postoje određene nepoznanice o tome kako pojedini sastojci djeluju na ljudski organizam. Vjerojatno budućnost nosi daljnja istraživanja i spoznaje o navedenim nedoumicama. Za sada se zna da su alge bogate jodom i mogu pomoći u liječenju problema sa štitnom žlijezdom, no i odmoći pa osobe koje imaju upravo tih problema trebaju s oprezom pristupiti konzumiranju algi. Također postoje i druge bolesti koje mogu u kombinaciji sa sastojcima kojima alge obiluju donijeti nepovoljne posljedice. Kao i kod svega i u konzumiranju algi treba biti umjeren. Ni sa čime ne valja pretjerivati pa tako ni sa upotrebom algi u prehrani.

Abstract (english)

In this essay I decided to talk only about those algae that are the most spread around the world or ones that could become useful in the future for their various characteristics. Of course, these are not all the species of algae that people could and do use in their nutrition. The advantage of algae in nutrition are, besides the fact that it contains a lot of nutritious ingredients, vitamins and minerals, their fast reproduction and preservation of nature around it. In spite all of that, the cultivation of many sorts of algae is not perfected yet, and most of human demand for algae is fulfilled direct from nature. By improving the process of cultivation and considering the ever ongoing process of globalization it is normal to expect that algae could become more popular in human diet in years to come. Also, improved processing and combining with other ingreedients algae could become food for all layers of society, not only for those who insist in eating healthy or for astronauts for example. Although today we know a lot about nutrition worth and benefits of algae there still are some undiscovered things about some ingredients and their affects on people. Probably the future will bring more and more experiments and knowledge about algae. So far we know that some algae could be used in medicine but it could also be harmful as useful. When using algae in nutrition, as much as everything, we need to be careful. Nothing is good for you if you overdo it, the same goes for algae.

• Keywords: alge; prehrana
• Keywords (english): algae; nutrition
• Language: croatian
• URN:NBN: urn:nbn:hr:217:851767
• Study programme: Title: Environmental Sciences; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) struke znanosti o okolišu (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) struke znanosti o okolišu)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-04-16 11:35:08