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Influence of increased aplication of the file polyunsaturated fatty acids on alteration of level cholesterol of individuum.
FLANDERKOVÁ, Michaela
I have engaged in the influence of increased aplication of the file polyunsaturated fatty acids on alteration of level cholesterol of individuum in my bachelory work. At first I had studied theoretical knowledge focused the theme of polyunsatureted fatty acid and cholesterol. I had devoted to this knowledge in theoretical part of my bachelory work. After I had contacted some people. I had known that they have increased cholesterol level. This people I had acquainted with themes of my bachelory work and development of research. The acquainted people have accepted part of research. Initial measuring taked place after. The measuring determined the level of total cholesterol, LDL cholesterol, HDL cholesterol, triacylglycerol. The three month interventionist program taked place after, from march 2011 to december 2012. The Participant of research had consumed of food supplement, which contented fish oil. Fish oil is rich in content of polyunsaturated fatty acid omega 3 (EPA and DHA). Output measuring taked place after three month. On the basis of measuring got results. I worked with results in the practical part of my bachelory work. I have compared results of initial and output measuring.
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Occurrence of important bioactive compounds in cow´s milk
KALA, Robert
Milk as mammary gland secretions of mammals is an important food essential for proper development of the organism and development of the digestive tract. After birth, this is the first component of food, that people can or other newborn mammals receive as well. It is a rich source of nutrients and biologically active substances. Bachelor work is focused on the occurrence and importance of milk bioactive substances and is divided into five chapters - into proteins, lipids, carbohydrates, vitamins and minerals. In each chapter there is always described the group of substances and is listed the group characteristic as well - physical and chemical changes, effects on health or changes due to technological processing for example in production of fermented dairy products. In each major group there are brought near significant groups of substances in sub-sections. There is also described the nutritional role of individual milk substances.
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