Antioxidační účinky novinek v sortimentu zeleného koření – Barbora Ducháčková
Barbora Ducháčková
Bachelor's thesis
Antioxidační účinky novinek v sortimentu zeleného koření
Antioxidant effects of novelties in a range of green spices
Abstract:
Tato bakalářská práce je zaměřena na zelené koření a antioxidační látky, které obsahuje. Uvádí přehled sortimentu jak běžně dostupného, tak i novinek v tomto odvětví. U všech zkoumaných rostlin je uvedena jejich stručná botanická charakteristika, obsahové látky a účinky těchto látek na lidský organismus. Mezi běžně dostupným sortimentem je uvedena např. Lavandula angustifolia nebo Rosmarinus officinalis …moreAbstract:
This Bachelor thesis is focused on green spice and contained antioxidants. It provides an overview of a range commercially available and novelties in this sector. For all studied plants is provided a botanical characteristic, the content of the substance and their effect on human body. Among the commercially available product range is for example Lavandula angustifolia or Rosmarinus officinalis. Novelties …more
Language used: Czech
Date on which the thesis was submitted / produced: 5. 5. 2015
Thesis defence
- Supervisor: Ing. Jarmila Neugebauerová, Ph.D.
- Reader: Jindřiška Vábková, externi
Citation record
Full text of thesis
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Published in Theses:- světu
Other ways of accessing the text
Institution archiving the thesis and making it accessible: Mendelova univerzita v Brně, Zahradnická fakultaMendel University in Brno
Faculty of HorticultureBachelor programme / field:
Horticultural Technologies / Horticulture
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