Nutritivna i ljekovita svojstva kultiviranih gljiva

master's thesis

• Title (english): Nutritional and medicinal properties of cultivated mushrooms
• Author: Tea Vitina
• Mentor: Ivan Širić (mentor)
• Committee member: Ivan Širić (predsjednik povjerenstva)
• Committee member: Sanja Fabek Uher (član povjerenstva)
• Committee member: Božidar Benko (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2022-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Kultivirane gljive su nutritivna, ljekovita i ekološki vrijedna mikrobiološka skupina organizama. Plodna tijela gljiva cijenjena su zbog njihovih kemijskih i nutritivnih svojstava te teksture i okusa. Brojne vrste gljiva su dobar izvor minerala (kalij, željezo, cink, selen, bakar, kalcij) i vitamina B1, B2, B3, B5, C, D. Također, kultivirane gljive (Agricus bisporus, Pleurotus ostretus, Lentinus edodes i Flammulina velutipes) bogat su izvor proteina čiji je sastav sličan proteinima životinjskog podrijetla. Nadalje, gljive sadrže male količine masti, što ih čini idealnom dijetnom namirnicom. Dobar su izvor dijetalnih vlakana, posebice hitina, koji sprječava apsorpciju masti i pomaže kod mršavljenja. S obzirom da gljive imaju vrlo dobra nutritivna svojstva, ali i bioaktivne komponente, mogu biti potencijalni izvor funkcionalne hrane za smanjenje nutritivnih nedostataka kod ljudi. Također, brojne kultivirane gljive koriste se u terapeutske svrhe u cilju sprječavanja oboljenja.

Abstract (english)

Cultivated mushrooms are a nutritionally, medicinal, and ecological valuable microbiological group of organisms. Fruit bodies of mushrooms are appreciated for their chemical and nutritional properties, and for their texture and flavour. They are a good source of minerals (potassium, iron, zinc, selenium, copper, calcium) and vitamins B1, B2, B3, B5, C, D. Also, cultivated mushrooms (Agricus bisporus, Pleurotus ostretus, Lentinus edodes and Flammulina velutipes) are a rich source of proteins whose composition is like proteins of animal origin. Furthermore, mushrooms contain small amounts of fat, which makes them an ideal dietary food. They are a good source of dietary fiber, especially chitin, which inhibits fat absorption and helps with weight loss. Considering that mushrooms have a very good nutritional properties, but also bioactive components, they can be a potential source of functional foods to reduce nutritional deficiencies in people. Also, numerous cultivated mushrooms are used for therapeutic purposes in order to prevent diseases.

• Keywords: kultivirane gljive; nutritivni sastav; kvaliteta hrane; terapeutska svojstva
• Keywords (english): cultivated mushrooms; nutritional composition; food quality; terapeutical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:493446
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2022-09-30 11:57:21