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Nutriční a zdravotní aspekty konzumace tuků včetně cholesterolu
 Kaňoková, Linda
In this bachelor thesis I mainly focused on the role of fats and oils along with cholesterol in human nutrition. At first I described nutrient composition of food, thus macronutrients and micronutrients and after describing those major food components I followed by describing lipids, where I predominantly focused on their most abundant part in food which consists of fats and oils. In this part I specified fatty acids and divided them according to the degree of their saturation. Next I described phospholipids and one of the accompanying substance of lipids, thus cholesterol, where I specified its natural occurence in food, metabolism, transport by lipoproteins and its importance in human body and nutrition. I also mentioned serious degenerative disease which can be caused by excess consumption of the wrong type of fatty acids. Last but not least I applied acquired knowledge to discuss the possibilities of influencing the level of total serum cholesterol and its HDL and LDL fraction by the type of consumed fatty acids and the amount of consumed cholesterol.
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Vliv přídavku oleje do krmiva modelového organismu na zastoupení mastných kyselin ve vybraných tkáních
 Kaňoková, Linda
The Master's thesis deals with the effect of feed enrichment with various types of oils on the deposition of fatty acids in selected tissues. Forty male Wistar Albino rats were divided into four groups and fed for 10 weeks daily ad libitum with a basic feed mixture enriched with 8 % palm, 8 % safflower, 8 % fish oil or 8 % microalgae Schizochytrium sp. oil. Rats had also free access to the drinking water. Fat from the tissue samples (liver, muscle, visceral fat) was extracted, converted to methyl esters and analyzed with usage of gas chromatography. The results of the experiment show that the addition of various types of oils to the feed of model organism can influence the deposition of fatty acids in its tissues. The addition of fish oil and microalgae Schizochytrium sp. oil caused statistically significant decrease (p < 0,05) in the ratio of PUFA n-6/n-3 in all observed tissues to a value of 1 or less compared to the addition of palm and safflower oil. Low ratio of n-6/n-3 polyunsaturated fatty acids is considered to be more desirable in reducing the risk of cardiovascular diseases.
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