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Functional foods in human nutrition
ZEVLOVÁ, Veronika
Bachelor thesis deals with functional food and their role in human nutrition. The history of functional food, their characteristics, components, evaluation of individual species and the impact on the health of the consumer is described here. A lot of researches are focused on the topic of functional food, but no legally definition have been established yet. Even in the Czech Republic or the EU. Only the certain designations are used, which have a small deviations in different countries. Functional foods can be formed in different ways. It´s the elimination of certain harmful substances, a modification, but the most commonly used method is to add some substance to food. These substances may have various origins. The most commonly used are probiotics and prebiotics, antioxidants, anticarcinogens, fiber and many more. As the types of functional food there are mentioned cereals and products made from them, as well as meat and meat products, fruit and vegetables, vegetable fats, foods from stevia and very important probiotic food. Then the study focuses on the behavior of these types of food in prevention of civilization diseases, namely diabetes, obesity, hypertension, non-alcoholic fatty liver disease and the Alzheimer´s disease. Subsequently, this section deals with the importance of functional food for particular population groups. Attention is given to children, the elderly, pregnant women and athletes.
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Sources and methods of saturation of the organism with antioxidants
NOVOTNÁ, Nikola
The aim of the thesis is to characterize sources of antioxidants and inquire the depth of knowledge about antioxidants among students of secondary school. The theoretical part of the thesis describes and divides important antioxidants for human health. The main sources of antioxidants in human diet are there divided, described and compared as well. The practical part of the thesis includes the inquiry which evaluates the theoretical interest in antioxidants and dietary intake of antioxidant supplements among 17-19 years-old secondary school students. The results are analyzed and graphically displayed. Research shows that more than a half of the respondents know the term antioxidants and consume these substances in the diet. However, it is important to increase knowledge of antioxidants already among young people and ensure the intake of these essential substances from a varied diet.
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Antioxidants in Food and Their Function in the Process of Defence Against the Free Radicals Effects
MOUDRÁ, Táňa
The thesis deals with antioxidants in food and their function in the process of defence against the effects of free radicals. At first, antioxidants are defined and their clasification is described in the theoretical part. Then this part deals with antioxidants in food, their effects on people´s health and antioxidants recommended daily doses. Possitive and negative effects of free radicals on people´s health and their relation to antioxidants are mentioned next. In the practical part, I concentrate on the survey focused on the investigation of the population awareness of antioxidants and their effects on health. One hundred and sixty respondents took part in the survey. They were devided into two groups; working people and pensioners. The questionnaire contained twelve questions which investigated the population awareness of the topic. The data collection took place in January 2013 and it was evaluated in February 2013. The collected data were evaluated according to basic statistical methods. The ascertained answers were put into unified tables and then they were compared. Especially, the general awareness was investigated and then the effect of education on the knoledge of the topic was considered.
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Fruit and products of its processing and its importance for nutrition
JIRCOVÁ, Petra
The thesis is focused on fruits and products of its processing and its importance in nutrition. The theoretical part deals with the chemical composition of fruits in general are described and fruit products and their importance for human health, the important matter we deal mainly vitamins, fiber and antioxidants. The practical part consists of questionnaires on the subject and their evaluation. The aim was to find out what kind of relationship and knowledge of students and pupils of the fruit and eat it as often.
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Antioxidants in food and possibilities of nutrition application
DUBNOVÁ, Martina
The bachelor thesis concerns with the occurrence of antioxidants in foods, the possibilities of their applications in nutrition and population awareness on the topic antioxidants. The theoretical part describes the types of antioxidants, effects on human health and occurrence in foods and their recommended daily dosage. Further characterize free radicals and their negative effects on the organism. The practical part contains the research of the knowledge about antioxidants in the population in the form of a questionnaire. The results are analyzed and charted. The antioxidants are known by 82% of respondents. For the question ?What the antioxidants are used for? answered 54% of respondents correctly. In which foods the antioxidants are is known by 58% of respondents. The greatest awareness of antioxidants is in the group of workers, as well as students and in the group of retired respondents is the awareness of antioxidants slightest. Research shows that awareness of antioxidants which play a major role today in the prevention and treatment of lifestyle diseases and shows that more than half of respondent?s answers were inadequate.
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Bioflavonoids in human nutrition and their meaning in prevention of civilization diseases
SKOČNÁ, Zuzana
Bachelor thesis is considerd with bioflavonoids and their contribution to the human body. It is described the history, characteristics of bioflavonoids, chemical composition and their sources in food, here. The next part is focused on effects of bioflavonoids against some civilization diseases such as cardiovascular disease or cancer, and emphasizes their importance in human nutrition. The discovery of bioflavonoids is dated to the first half of the 19th century when the tanstuffs were detached. Bioflavonoids rank among the group of substances called polyphenols and it´s known more than 20 000 of them. There are ubiqity substances in the vegetal kingdom furnishing the characteristic colouring or taste of fruit and vegetable. Flavonoids are not even in fruit and vegetable but also in pulses, hops, buckwheat, tea, grapevine, chocolate and further spices. The contain of polyphenols in the plant diet can be affected by the variety, conditions of growing, picking maturity, processing, stocking or culinary treatment. The optimal is the flameproof finish in steam when the polyphenols fade away at least. The main place of polyphenol resorption in the human digestive system is the small intestine and colon. Bioflavonoids are thought of the protectors of the vitamin C and these two substances assist to each other in their effects. Bioflavonoids as so-called fytochemical substances make possible to plants to resist a infections and other demage resultings commited by microorganisms, insects or other enemy. The most considerable flavonoids, the part of this bachelory was devoted, fall into quercetin which is often situated in apples, onion, rutin in buckwheat, resveratrol in red wine and catechin in tea. The purpose of this working was to draw up the problems of bioflavonoids and find out which status these substances have, in a human nutrition. The positive effects to a human health agree from their antioxidative treatment at all. The epidemiological studies from the various parts of the world prove that some components of fruit and vegetable have considerable influence to certain types of cancer. In fruit are mentioned the positive effects against the oral cavity cancer, gullet and larynx cancer, in vegetable against stomach illness, colon, rektum and urocyst cancer. Many studies mention the influence of bioflavonoids in a prevention cardio-vascular illness and in a present day also in a ageing process prevention. At the end of the bachelory there are mentioned other positive effects of these substances in assorted illnesses prevention. These effects are due to their ability to inactivate free radicals and reduce risik hydroperoxides. Bioflavonoids assert theirself for example in a varicose veins treatment, piles, paradentos, variety tumours and inflammation. Many people use up ironically rather vitamins as food supplements in place of fresh fruit and vegetable. Because of it that´s necessary to learn that bioflavonoids in fruit, vegetable and other sources are irreplaceable for our health and many times more wholesome than the syntetic preparations.
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Influence of genotype on rutin content in plants from genus \kur{(Fagopyrum)}
KRÁLOVÁ, Martina
The bachelor work is focused on evaluation of the influence of buckwheat species and variety on rutin containt in particular plant parts, on the total rutin yield per hectare production and on comparison varietal differences between both species, common buckwheat \kur{(Fagopyrum)}esculentum)} Moench) and tartary buckwheat \kur{(Fagopyrum tataricum)}. Rutin is a flavonol (quercetin-3-O- rutinosid) which is also called P vitamin. As well as it is known as the permeability factor or factor allowing permeability of the blood vessel. Rutin stimulates the C vitamin effect. Rutin has as well a high influence on hypertension, hypercholesterolemia and other cardiovascular diseases due to antioxidant properties. Buckwheat is the most important source of rutin. It is annual plant which belongs to Polygonaceae family and has a beneficial effect on human body. The common grown type is common buckwheat \kur{(Fagopyrum)}esculentum)} Moench) and less used type is buckwheat tartary \kur{(Fagopyrum tataricum)}. Tartary buckwheat \kur{(Fagopyrum tataricum)} contains several times higher amount of rutin than common buckwheat \kur{(Fagopyrum)}esculentum)} Moench). The highest amount of rutin is presented in the leaves and blossoms and the lowest one in seeds. Tartary buckwheat \kur{(Fagopyrum tataricum)} has much higher amount of rutin in seeds than common buckwheat \kur{(Fagopyrum)}esculentum)} Moench). The varietal differences in rutin content are considerable.
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