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undergraduate thesis
Terapijska svojstva propolisa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:546818
Plazibat, Vanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Plazibat, V. (2010). Terapijska svojstva propolisa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:546818

Plazibat, Vanja. "Terapijska svojstva propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:546818

Plazibat, Vanja. "Terapijska svojstva propolisa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:546818

Plazibat, V. (2010). 'Terapijska svojstva propolisa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:546818

Plazibat V. Terapijska svojstva propolisa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:546818

V. Plazibat, "Terapijska svojstva propolisa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:546818

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Metadata
TitleTerapijska svojstva propolisa
Title (english)Therapeutic properties of propolis
AuthorVanja Plazibat
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Propolis je ljekoviti proizvod, smolaste konzistencije, žute do tamnosmeđe boje, slabog mirisa koji pčele medarice (Apis melifera L.) skupljaju s pupoljaka i kore drveća. Od davnih vremena propolis se koristi kao narodni lijek u različitim dijelovima svijeta zbog svojih potencijalnih pozitivnih učinaka na zdravlje, a danas se koristi u medicini i u kozmetici. Kemijski sastav i svojstva propolisa se razlikuju ovisno o geografskom podrijetlu. Propolis sadrži: biljne smole, vosak, esencijalna ulja, pelud i vitamine. Propolis se koristi u apiterapiji-terapiji pčelinjim proizvodima. Propolis pokazuje antibakterijsko, antivirusno, antimikrobno, i antiupalno djelovanje, te pomaže u borbi protiv tumora i poboljšava imunološki sustav. Za razliku od kemijskih antibiotika koji uništavaju sve bakterije u tijelu: lošu ali i pozitivnu crijevnu floru, propolis- prirodni antibiotik djeluje protiv štetnih bakterija bez uništavanja pozitivnih bakterija koje su tijelu potrebne. Propolis djeluje pozitivno na sluznicu, kožu i mnoge druge organe kao što su: mozak, oči, dišni sustav, probavni sustav, bubrezi, jetra i reproduktivni organi. Proizvodi na bazi propolisa dolaze u različitim oblicima. Iako je propolis prilično stabilan, preporučuje se njegovo pravilno čuvanje. Nuspojave kod uzimanja propolisa su rijetke, ali prije uzimanja propolisa trebalo bi se posavjetovati sa liječnikom.
Abstract (english)
Propolis is a healthy prooduct, resinous, yellow or dark brown, with a weak smell that honey bees ( Apis melifera L. ) collect from buds and tree barks. Since ancient times propolis has been used as a folk remedy in different areas of the world because of its potential health benefits, and today it is used in medicine and cosmetics. The chemical composition and properties of propolis vary with geographical origin. Propolis consists herbal resin, wax, ethereal oils, pollen and vitamins. Propolis is used in apitherapy- therapy with bee products. Propolis shows antibacterial, antivirus, antimicrobial and anti-inflammatory effect. It also helps in preventing of carcinogenic diseases and stimulates immune system. Chemical antibiotics destroy all bacteria in the body, both the bad and friendly the intestinal flora, but propolis, the natural antibiotic, works against harmful bacteria without destroying the friendly bacteria that body needs. Propolis has a positive effect on the mucous membranes, skin and many other organs: brain, eyes, respiratory system, digestive system, kidneys, liver and reproductive organs. Products based on propolis come in a wide variety of forms. Although the propolis is quite stable, it is recommended to care properly. Side effects after taking propolis are rare, but it is good to consult with doctor before usage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:546818
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-20 11:15:14

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