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Přirozené antioxidanty v potravinách jako prevence oxidativního stresu v organismu
Kaserová, Natálie
The bachelor thesis is focused on natural antioxidants and their fight against oxidative stress in the organism. The first part is about the oxidative stress, what causes it, and its negative or positive effects on the human body. The connection between free radicals and the development of oxidative stress is outlined. The second part of the literature review is devoted to the antioxidants themselves, both natural and natively occurring in the human organism. The low-molecular organic molecules of plants are described in more detail, which exhibit significant antioxidant activity and constitute a substantial part of our diet. The foods or beverages with high content of antioxidant substances are mentioned in the last part of bachelor thesis. This chapter deals with the foods such as vegetables, fruits, nuts and even cereals. Furthermore, from the beverages are presented the tea, coffee, beer, and wine.
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