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Spectrophotometric determination of hesperidin in supplements and orange juices / Spektrofotometrijsko određivanje hesperidina u suplementima i sokovima od pomorandže
(Društvo za ishranu Srbije, Beograd, 2019)
Hesperidin is the flavonoid heteroside most found in citrus species, such
as grapefruit, lemon and orange. It is applied in the treatment of numerous
cardiovascular diseases, with many products containing hesperidin ...
Nutraceuticals in prevention and management of COVID-19 / Nutraceutici u prevenciji i tretmanu COVID-19
(Društvo za ishranu Srbije, Beograd, 2021)
The immune system defends the host from many pathogen-
ic microorganisms such as viruses, bacteria, parasites and
fungi, including a large number of specific cell types, inter-
related molecules, and biological responses. ...
Malnutrition induced by cancer and oncology treatment / Malnutricija uzrokovana karcinomom i onkološkom terapijom
(Društvo za ishranu Srbije, Beograd, 2022)
Malnutrition as a consequence of the disease occurs most
often in cancer patients, not only because of the cancer
itself, but also because of the oncological treatment. The
most important cause is chemotherapy, followed ...
Relevance of some nutrients in the prevention and treatment of hypertension / Značaj pojedinih nutrijenata u prevenciji i tretmanu hipertenzije
(Društvo za ishranu Srbije, Beograd, 2011)
Oxidative stress, which develops due to imbalance of free radicals and antioxidant factors, has an important role in oxidative stress. The combination of different antioxidants can act sinergistically in the neutralization ...
Concept of sustainable diet / Koncept održive ishrane
(Društvo za ishranu Srbije, Beograd, 2019)
Sustainable nutrition can be characterized as a diet with low environmental
impact that is in accordance with good health, which emphasizes at
the same time the nutritional adequacy of such a diet to achieve the ...
Antioksidativna aktivnost odabranih začina sa tržišta Srbije / Antioxidant activity of selected spices from Serbian market
(Društvo za ishranu Srbije, Beograd, 2018)
Začini su aromatični delovi začinskih biljaka, karakterističnog mirisa i uku-
sa, koji se dodaju tokom pripreme hrane radi postizanja odgovarajućih
organoleptičkih osobina, kao i zbog produženja roka trajanja namirnica.
S ...
Quality of honey in Braničevo and Podunavlje districts / Kvalitet meda u Braničevskom i Podunavskom okrugu
(Društvo za ishranu Srbije, Beograd, 2013)
The present study was undertaken to determine the physicochemical parameters of honey samples produced in Branicevo and Podunavlje Districts of Republic Serbia. During period 2010- 2012 the total 226 samples were analysed ...
Medical nutrition therapy of gluten sensitive enteropathy / Medicinska nutritivna terapija gluten senzitivne enteropatije
(Društvo za ishranu Srbije, Beograd, 2011)
Gluten sensitive enteropathy or celiac disease is clearly more prevalent than was previously thought. Gluten-sensitive enteropathy is the inherited autoimmune condition characterized by inflammation of the small intestine ...
Trichinellosis: Characteristics of the cause, mode of transmission and the possibility of prevention / Trihineloza - karakteristike uzročnika, način prenošenja i mogućnost prevencije
(Društvo za ishranu Srbije, Beograd, 2015)
Zoonosis is any disease or infection that is naturally transmissible from animals to human and vice-versa. Zoonoses are an important issue of many countries in the world, and more than 200 has been recognized by now. ...
A comparison of different methods for preparing meat samples for determination of mineral content by atomic spectroscopy / Primena različitih metoda mineralizacije uzoraka za određivanje makro i mikroelemenata u mesu atomskom spektrofotometrijom
(Društvo za ishranu Srbije, Beograd, 2011)
Investigation of the content of elements in food samples requires the destruction of the organic substance by dry, or one of several wet digestion procedures: ashing in open or closed vessels and use of heater or microwave ...