{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-8UCH17FZ/8d2de559-93fd-4219-b8d2-6814efc80847/HTML","dcterms:extent":"32 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-8UCH17FZ/05714178-cb80-4f21-ae6e-56e224cb50fd/PDF","dcterms:extent":"318 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-8UCH17FZ/b8b57bf3-a77d-4229-87cd-cbb699c9f04d/TEXT","dcterms:extent":"31 KB"}],"edm:TimeSpan":{"@rdf:about":"2002-2026","edm:begin":{"@xml:lang":"en","#text":"2002"},"edm:end":{"@xml:lang":"en","#text":"2026"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:doc-8UCH17FZ","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/urn:nbn:si:spr-py0w57lr"},{"@xml:lang":"sl","#text":"Zdravstveno varstvo"}],"dcterms:issued":"2006","dc:creator":"Mičović, Elizabeta","dc:format":[{"@xml:lang":"sl","#text":"številka:4"},{"@xml:lang":"sl","#text":"letnik:45"},{"@xml:lang":"sl","#text":"8 strani"},{"@xml:lang":"sl","#text":"str. 196-203"}],"dc:identifier":["ISSN:0351-0026","COBISSID:1716709","URN:URN:NBN:SI:doc-8UCH17FZ"],"dc:language":"sl","dc:publisher":{"@xml:lang":"sl","#text":"Inštitut za varovanje zdravja Republike Slovenije"},"dc:subject":[{"@xml:lang":"en","#text":"food"},{"@xml:lang":"sl","#text":"funkcionalna živila"},{"@xml:lang":"sl","#text":"inulin"},{"@xml:lang":"sl","#text":"prebiotiki"},{"@xml:lang":"sl","#text":"prehrana"},{"@xml:lang":"sl","#text":"vlaknine"}],"dcterms:temporal":{"@rdf:resource":"2002-2026"},"dc:title":{"@xml:lang":"sl","#text":"Prebiotik inulin| Prebiotic inulin|"},"dc:description":[{"@xml:lang":"sl","#text":"Functional foods and food products maintain and improve health and prevent many illnesses. Functional foods have been recently defined as foods providing physiological health benefits based on scientific evidence. Dietary fibre exerts beneficial effects on digestion and absorption, as well as on bowel mucosa and metabolism, and is therefore regarded as one of basic food constituents. Beneficial physiological effect on health are also provided bysoluble dietary fibre and prebiotic inulin. Incorporating inulin into diet is the perfect way to increase the faecal bulk and stool frequency, as well asto lower the intestinal pH, shorten the faecal transit time and improve the absorption of minerals. The paper presents the results of studies dealingwith the effects of inulin on symptoms of different diseases, such as constipation, diabetes type II, colorectal disease, osteoporosis and obesity. Properties of inulin, use of inulin in food industry and possible future usesof this prebiotic are discussed"},{"@xml:lang":"sl","#text":"Funkcionalna živila vključujejo živila in živilske izdelke, ki imajo lastnost,da ohranjajo in izboljšujejo zdravje ter preprečujejo nastajanje številnih bolezni. Najnovejše opredelitve funkcionalnih živil poudarjajo predvsem znanstveno dokazane fiziološke učinke, ki pozitivno vplivajo na zdravje. Prehranska vlaknina ugodno vpliva na potek prebave in absorpcije, pozitivno učinkuje na črevesno steno in vpliva na presnovne procese, zato jo prištevamo med osnovne sestavine hrane. Pozitivni fiziološki učinek na zdravjeima tudi topna prehranska vlaknina in prebiotik inulin. Vključevanje inulina v prehrano ima prednosti, kot so povečanje volumna blata, nižanje vrednosti pH v debelem črevesu, krajšanje časa potovanja hrane skozi prebavno cev in povečanje absorpcije mineralov. V članku so predstavljeni povzetki objavljenih raziskav o vplivu uživanja inulina pri različnih simptomih bolezni(zaprtje, sladkorna bolezen tipa II, kolorektalne bolezni, osteoporoza,debelost) kakor tudi kemijske in tehnološke lastnosti inulina in njegova uporaba v živilski industriji ter možnosti uporabe inulina v prihodnosti"}],"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:doc-8UCH17FZ","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:doc-8UCH17FZ"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:doc-8UCH17FZ/05714178-cb80-4f21-ae6e-56e224cb50fd/PDF"},"edm:rights":{"@rdf:resource":"http://rightsstatements.org/vocab/InC/1.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Inštitut za varovanje zdravja RS"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:doc-8UCH17FZ/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:doc-8UCH17FZ"}}}}