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Rowanberry - nutritional characteristic and utilization in grocery
Andrlová, Kateřina ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
Bachelor elaborate is focused on one the less used species of small fruits - rowanberries. It gives an overview of the particular biologically active substances in this fruit and the use of the fruits in the human diet. Introduction is focused on the botanical description of rowan - Sorbus. There are presented the best known species of genus rowan. The greatest attention is paid to the type of Sorbus aucuparia which provide sweet variety and nutritional value of the fresh fruits. The second part is devoted to the description of biologically active substances contained in food rowanberries. The most valuable of them are vitamin C, flavonoid compounds (quercetin, campferol), phenolic compounds (chlorogenic acid) and pectins. Possibility of processing rowanberries in a variety of products are presented in next part. They are made of these compotes, jams, candied fruits, jellies and juice. Can be used for production of wine, cider and liqueur. In conclusion, there are described methods for determination the content of selected substances rowanberries (vitamin C, pectins). There are mentioned here primarily manual methods.
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Copper chelating activity of flavonols
Jeřábková, Markéta ; Karlíčková, Jana (advisor) ; Filipský, Tomáš (referee)
Charles University in Prague Faculty of Pharmacy in Hradci Králové Department of Pharmaceutical botanic and ecology Candidate: Markéta Jeřábková Supervisor: PharmDr. Jana Karlíčková, Ph.D. Title of Thesis: Copper chelating activity of flavonols Copper belongs to essential trace elements. It is involved in different biological processses essential for life therefore metabolism disorders of copper can give rise to patological displays. A raised level of loose copper in serum at some diseases arouses a great interest in the "chelating" therapy and the study of new potential chelators. The importance of chelation is based on the maintenance of copper homeostasis and the elimination of its abundance. It serves the intoxication therapy of copper and other heavy metals and the treatment of Wilson's disease. Flavonoids are polyphenolic compounds with antioxidant effects. Flavonoids able to chelate some metal ions through which they reduce the possibility of the production of a hydroxyl radical which decrease the effect of oxidative stress on organism. The possible use of the "chelating" therapy with flavonoids is investigated also at cardiovascular and neurodegenerative diseases, the occurrence of cancer and the inflammation. This diploma thesis was focused on discovering chelating activity of flavonols:...
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Copper chelating activity of flavonols
Jeřábková, Markéta ; Karlíčková, Jana (advisor) ; Filipský, Tomáš (referee)
Charles University in Prague Faculty of Pharmacy in Hradci Králové Department of Pharmaceutical botanic and ecology Candidate: Markéta Jeřábková Supervisor: PharmDr. Jana Karlíčková, Ph.D. Title of Thesis: Copper chelating activity of flavonols Copper belongs to essential trace elements. It is involved in different biological processses essential for life therefore metabolism disorders of copper can give rise to patological displays. A raised level of loose copper in serum at some diseases arouses a great interest in the "chelating" therapy and the study of new potential chelators. The importance of chelation is based on the maintenance of copper homeostasis and the elimination of its abundance. It serves the intoxication therapy of copper and other heavy metals and the treatment of Wilson's disease. Flavonoids are polyphenolic compounds with antioxidant effects. Flavonoids able to chelate some metal ions through which they reduce the possibility of the production of a hydroxyl radical which decrease the effect of oxidative stress on organism. The possible use of the "chelating" therapy with flavonoids is investigated also at cardiovascular and neurodegenerative diseases, the occurrence of cancer and the inflammation. This diploma thesis was focused on discovering chelating activity of flavonols:...
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Rowanberry - nutritional characteristic and utilization in grocery
Andrlová, Kateřina ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
Bachelor elaborate is focused on one the less used species of small fruits - rowanberries. It gives an overview of the particular biologically active substances in this fruit and the use of the fruits in the human diet. Introduction is focused on the botanical description of rowan - Sorbus. There are presented the best known species of genus rowan. The greatest attention is paid to the type of Sorbus aucuparia which provide sweet variety and nutritional value of the fresh fruits. The second part is devoted to the description of biologically active substances contained in food rowanberries. The most valuable of them are vitamin C, flavonoid compounds (quercetin, campferol), phenolic compounds (chlorogenic acid) and pectins. Possibility of processing rowanberries in a variety of products are presented in next part. They are made of these compotes, jams, candied fruits, jellies and juice. Can be used for production of wine, cider and liqueur. In conclusion, there are described methods for determination the content of selected substances rowanberries (vitamin C, pectins). There are mentioned here primarily manual methods.
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