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Flavonoidy jako nutriceutika
Janková, Iva
The bachelor thesis focuses on flavonoids in terms of active food ingredients. In the first chapter are information about functional foods, such as history, characteristics, some examples etc. Furthermore, this work deals with active food ingredients, a nutraceticals. There isn´t only clarification of this term, but also others such as probiotics, prebiotics and fiber. Last is the main theme of this work, flavonoids and their chemical structure, subclasses and significant representatives, health effects and possible future aplication.
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Funkční potraviny a jejich uplatnění na regionálním trhu potravin
ARDOLFOVÁ, Helena
The main objective of this work was to characterize the benefits of functional foods on human health and formulate effective procedure for the implementation of the regional market for food use marketing mix. The thesis was carried out a survey, whose task was to analyze consumers' awareness of functional foods and their preferences in terms of individual marketing mix. Based on this information, was subsequently formulated recommendations to manufacturers that these foods are introduced to the market as new products.
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Složky funkčních potravin v chemoprevenci nádorových onemocnění
Baráková, Nikola
This bachelor's theses occupies with the compounds of functional foods -- nutriceuticals -- which may play protective role against cancer. The first chapter deals with functional foods in general and the role of nutrition in one's health. A great part of the thesis is dedicated to the process of carcinogenesis, which is essential to understanding the mechanism of action of nutriceuticals. The greates part of the thesis deals with specific effects of the compouds of functional foods and with the way of affecting the processes in organism against carcinogenesis. Some other nutriceuticals are mentioned in the next part. The end of the thesis is dedicated to methods, which may help to prevent prostate cancer, breast cancer and colorectal cancer. The thesis aims to introduce an integrated view on the topic and to point out some suitable foods, that everyone can include in their diet.
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Modulace imunitního systému člověka výživou
Urbišová, Amálie
This bachelor's thesis focuses on nutraceuticals, compounds of functional food, that can be used for treatment or as a prevention of deseases. Structure and important functions of immune system are described in the introduction of the thesis. Following sententious classification diseases, which is connected with immunity of organism. In this chapter it is described food allergy in detail, because its demonstrations are closely connected with nutrition. Thesis demonstrates influence colon intestine microflora on immune system. Next chapter describes problems of functional food, their characteristics and utilization. The important part of the thesis attends to several compounds of functional food, that makes a better immune system. This chapter includes sententious characteristic of nutraceuticals, their functioning on immunity, listing of food sources and recommended daily intake.
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Small-scale production of mead and their fortifications on functional foods
MRÁZ, Petr
This work deals about Mead, its rich history, distribution, classification and tasting. Next deal with legislation and legislative standards relating to the manufacture and sale of this sweet drinks, composition and production of Mead. The experimental part is then dedicated to the different ways these fortifications (enrichment) by plant antioxidants and other biologically active substances. This could include Mead in functional foods, which would help expand the assortment and perhaps increase its popularity. The purpose of these fortifications is the addition of a beneficial effect of the foodstuff. In the discussion of these fortifications are designed in various ways, such as adding fruit juices, different kinds of herbs, propolis tinctures or pollen or the isolated compounds. For the purpose of this work was made Mead according to the instructions Research Institute beekeeping Dol and fortified by own proposal adding currant juice, mixtures of spices and propolis tinctures. This gets the product's proposed and antimicrobial properties, which are very beneficial in the period of flu and colds. Mead was still subjected to sensory analysis, which was attended by 16 tasters. The result ended very satisfactorily. Thus, there remains only to test how it will be received by the public and fortified Mead whether it will be of interest. The next chapters deals with the functional food, nutraceutiks (the active component of functional foods) and their positive effects on humans. Work is set in the rather small-scale support regionality and agro-tourism.
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