{"id":624,"date":"2011-12-06T21:26:28","date_gmt":"2011-12-06T20:26:28","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2011\/12\/06\/168\/"},"modified":"2025-03-14T14:21:09","modified_gmt":"2025-03-14T13:21:09","slug":"168","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/168\/","title":{"rendered":"M\u00e1te mlsn\u00fd jaz\u00fd\u010dek?"},"content":{"rendered":"<p><span style=\"color: #003399\">O tom, jak a kde vznik\u00e1 v na\u0161em t\u011ble chu\u0165.<\/span><\/p>\n<p>\u00a0<strong><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/hrozby\/Oblicej%20s%20vyplazenym%20jazykem.jpg\" alt=\"Oblicej s vyplazenym jazykem\" width=\"55\" height=\"87\" \/><\/strong><\/p>\n<p>Chu\u0165 je jedn\u00edm z na\u0161ich z\u00e1kladn\u00edch smysl\u016f a zejm\u00e9na pro mal\u00e9 d\u011bti je vlastn\u011b smyslem nejd\u016fle\u017eit\u011bj\u0161\u00edm, proto\u017ee skrze ochutn\u00e1v\u00e1n\u00ed v\u0161eho dosa\u017eiteln\u00e9ho, v\u010detn\u011b toho, co do pusy nepat\u0159\u00ed jako p\u00edsek a hl\u00edna, pozn\u00e1vaj\u00ed okoln\u00ed sv\u011bt.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak vn\u00edm\u00e1me chu\u0165?<\/strong><\/p>\n<p>Chu\u0165 potravin a n\u00e1poj\u016f v u\u017e\u0161\u00edm slova smyslu dok\u00e1\u017eeme vn\u00edmat pomoc\u00ed n\u011bkolika tis\u00edc citliv\u00fdch chu\u0165ov\u00fdch poh\u00e1rk\u016f v \u00fastech. Nejv\u00edce chu\u0165ov\u00fdch poh\u00e1rk\u016f se nal\u00e9z\u00e1 na jazyku, konkr\u00e9tn\u011b na jazykov\u00fdch papil\u00e1ch (mal\u00e9 hrbolky r\u016fzn\u00fdch tvar\u016f a velikost\u00ed), \u010d\u00e1st je rozm\u00edst\u011bna na pat\u0159e.\u00a0P\u0159i j\u00eddle a pit\u00ed doch\u00e1z\u00ed k podr\u00e1\u017ed\u011bn\u00ed chu\u0165ov\u00fdch poh\u00e1rk\u016f, z nich\u017e je vysl\u00e1n nervov\u00fd sign\u00e1l do mozku, kde je sign\u00e1l zpracov\u00e1n. \u017de je n\u011bco kysel\u00e9 nebo ho\u0159k\u00e9 tedy nepozn\u00e1me v \u00fastech, ale a\u017e d\u00edky vyhodnocen\u00ed v mozku.<\/p>\n<p>V \u0161ir\u0161\u00edm slova smyslu se pro vn\u00edm\u00e1n\u00ed chuti uplat\u0148uje i \u010dich, kter\u00fd jde s chut\u00ed ruku v ruce. Dokladem toho je fakt, \u017ee p\u0159i oslaben\u00ed \u010dichu, nap\u0159\u00edklad p\u0159i r\u00fdm\u011b, dojde n\u00e1sledn\u011b i ke zm\u011bn\u00e1m a\u017e ztr\u00e1t\u011b chuti. P\u0159i spole\u010dn\u00e9m vn\u00edm\u00e1n\u00ed chuti a v\u016fn\u011b hovo\u0159\u00edme o tzv. aroma potraviny (n\u00e1poje). Sousto se v dutin\u011b \u00fastn\u00ed prom\u00eds\u00ed se slinami a n\u00e1sledn\u011b se ze sousta uvol\u0148uj\u00ed p\u00e1ry vonn\u00fdch l\u00e1tek, kter\u00e9 vystupuj\u00ed do dutiny nosn\u00ed, a tam je vn\u00edm\u00e1me jako aroma, i kdy\u017e k potravin\u011b \u010di n\u00e1poji p\u0159\u00edmo ne\u010dich\u00e1me. Ve skute\u010dnosti neexistuje \u017e\u00e1dn\u00e1 jahodov\u00e1 \u010di pist\u00e1ciov\u00e1 chu\u0165, to pouze vn\u00edm\u00e1me danou potravinu chut\u00ed i \u010dichem.<\/p>\n<p>V \u00fastech se mimo chu\u0165ov\u00fdch poh\u00e1rk\u016f nach\u00e1z\u00ed i jin\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips271'>receptory<\/span>, nap\u0159\u00edklad hmatov\u00e9 a dal\u0161\u00ed. D\u00edky\u00a0\u00a0 jim m\u016f\u017eeme v \u00fastech vn\u00edmat velikost, tvar, povrch, tvrdost, k\u0159ehkost, vl\u00e1\u010dnost, teplo, chlad a dal\u0161\u00ed vlastnosti toho, co j\u00edme a pijeme. Ka\u017ed\u00e9 sousto tedy vn\u00edm\u00e1me hned n\u011bkolika smysly spole\u010dn\u011b a na celkov\u00e9m po\u017eitku z j\u00eddla m\u00e1 vedle chuti a v\u016fn\u011b d\u016fle\u017eit\u00fd pod\u00edl tak\u00e9 konzistence a v neposledn\u00ed \u0159ad\u011b i vzhled.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak\u00e9 chut\u011b rozezn\u00e1v\u00e1me?<\/strong><\/p>\n<p>V\u0161ichni zn\u00e1me \u010dty\u0159i z\u00e1kladn\u00ed chut\u011b: sladkou, slanou, kyselou a ho\u0159kou. Mo\u017en\u00e1 by n\u011bkoho napadly i p\u0159\u00edpadn\u00e9 kombinace t\u011bchto \u010dty\u0159, nap\u0159. sladkokysel\u00e1 chu\u0165. Z\u00e1kladn\u00edch chut\u00ed je dnes u\u017e zn\u00e1m\u00fdch v\u00edce ne\u017e pouh\u00e9 \u010dty\u0159i a jist\u011b se \u010dasem najdou i dal\u0161\u00ed. Nap\u0159\u00edklad <strong>p\u00e1t\u00e1 chu\u0165 umami<\/strong>. N\u00e1zev je odvozen\u00fd z\u00a0japon\u0161tiny (umai, \u010desky chutn\u00fd, delik\u00e1tn\u00ed). Tato chu\u0165 je popisov\u00e1na tak\u00e9 jako masov\u00e1 nebo chu\u0165 s\u00f3jov\u00e9 om\u00e1\u010dky a na jej\u00edm vzniku se pod\u00edl\u00ed zejm\u00e9na kyselina glutamov\u00e1. Jej\u00ed s\u016fl, glutam\u00e1t sodn\u00fd, se v \u00a0asijsk\u00e9 kuchyni hojn\u011b pou\u017e\u00edv\u00e1 jako ochucovadlo a v \u00a0potravin\u00e1\u0159stv\u00ed jako p\u0159\u00eddatn\u00e1 l\u00e1tka ke zv\u00fd\u0161en\u00ed intenzity chuti pokrmu. V\u00a0EU je povinn\u011b uv\u00e1d\u011bna na v\u00fdrobc\u00edch pod k\u00f3dem E 621. Zesiluje a zv\u00fdraz\u0148uje chu\u0165 zeleninov\u00fdch a masov\u00fdch v\u00fdrobk\u016f, jako jsou pol\u00e9vky a om\u00e1\u010dky, masov\u00e9 a zeleninov\u00e9 konzervy, \u0161\u0165\u00e1va z\u00a0raj\u010dat, ke\u010dupy, majon\u00e9za, dressingy apod.<\/p>\n<p>Zaj\u00edmav\u00e9 je, \u017ee jednotliv\u00e9 chut\u011b dob\u0159e vn\u00edm\u00e1me jen ur\u010ditou oblast\u00ed jazyka:<\/p>\n<ul>\n<li>sladce chutnaj\u00ed cukry a n\u011bkter\u00e9 aminokyseliny, ty nejl\u00e9pe vn\u00edm\u00e1me na \u0161pi\u010dce jazyka;<\/li>\n<li>sladkou chu\u0165 ale mohou m\u00edt i n\u011bkter\u00e9 jin\u00e9 l\u00e1tky, nap\u0159. miner\u00e1ln\u00ed l\u00e1tky, jako je olov\u011bn\u00fd cukr, tuto sladkou chu\u0165 c\u00edt\u00edme nejl\u00e9pe u ko\u0159ene jazyka;<\/li>\n<li>kysele chutnaj\u00ed kyseliny, kyselou chu\u0165 vn\u00edm\u00e1me nejl\u00e9pe po stran\u00e1ch jazyka vzadu;<\/li>\n<li>slan\u011b chutn\u00e1 kuchy\u0148sk\u00e1 s\u016fl (chlorid sodn\u00fd), slanou chu\u0165 vn\u00edm\u00e1me po stran\u00e1ch jazyka;<\/li>\n<li>ho\u0159kou chu\u0165 zp\u016fsobuj\u00ed nap\u0159. chinin, <span class='tooltipsall tooltipsincontent classtoolTips296'>kofein<\/span> a jin\u00e9 <span class='tooltipsall tooltipsincontent classtoolTips252'>alkaloidy<\/span> a n\u011bkter\u00e9 peptidy, vn\u00edm\u00e1me ji u ko\u0159ene jazyka;<\/li>\n<li>ho\u0159ce mohou chutnat i jin\u00e9 l\u00e1tky, nap\u0159. kyselina pikrov\u00e1, nejcitliv\u011bj\u0161\u00ed je \u0161pi\u010dka jazyka;<\/li>\n<li>m\u00e9n\u011b zn\u00e1mou chut\u00ed je tzv. chu\u0165 umami, co\u017e je chu\u0165 s\u00f3jov\u00e9 om\u00e1\u010dky;<\/li>\n<li>dal\u0161\u00ed m\u016f\u017ee b\u00fdt chu\u0165 sv\u00edrav\u00e1 a trpk\u00e1, trpce chutnaj\u00ed t\u0159eba\u00a0 katechiny obsa\u017een\u00e9 v \u010daji.<\/li>\n<\/ul>\n<p>Mo\u017en\u00e1 jste nev\u011bd\u011bli, \u017ee p\u00e1liv\u00e1 chu\u0165 papri\u010dek nen\u00ed chut\u00ed v prav\u00e9m slova smyslu. Nen\u00ed toti\u017e zp\u016fsobena podr\u00e1\u017ed\u011bn\u00edm chu\u0165ov\u00fdch poh\u00e1rk\u016f, n\u00fdbr\u017e \u010didel bolesti.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Chu\u0165ov\u00fd pr\u00e1h<\/strong><\/p>\n<p>Pro jednotliv\u00e9 l\u00e1tky dr\u00e1\u017ed\u00edc\u00ed chu\u0165ov\u00e9 poh\u00e1rky existuj\u00ed r\u016fzn\u00e9 prahy citlivosti, \u010dili li\u0161\u00ed se minim\u00e1ln\u00ed koncentrace l\u00e1tek, kter\u00e9 u\u017e jsme schopni rozpoznat jako sladk\u00e9, slan\u00e9, ho\u0159k\u00e9 apod. Nap\u0159\u00edklad \u0161petku cukru rozm\u00edchanou v p\u016fllitru vody bychom poznali asi st\u011b\u017e\u00ed, ale l\u017ei\u010dku \u010di l\u017e\u00edci bychom u\u017e nejsp\u00ed\u0161 poznali a dok\u00e1zali bychom i \u0159\u00edci, kter\u00fd z n\u00e1poj\u016f je slad\u0161\u00ed. P\u0159i men\u0161\u00edch koncentrac\u00edch, ne\u017e je chu\u0165ov\u00fd pr\u00e1h pro danou l\u00e1tku, bychom p\u0159\u00edtomnost t\u00e9to l\u00e1tky v potravin\u011b \u010di n\u00e1poji nerozpoznali.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak\u00e9 chuti up\u0159ednost\u0148ujeme?<\/strong><\/p>\n<p>V\u011bt\u0161ina lid\u00ed m\u00e1 nejrad\u011bji sladk\u00e1 nebo tu\u010dn\u00e1 j\u00eddla. P\u0159i pocitu hladu pak v\u00fdrazn\u011b stoup\u00e1 preference sladk\u00e9 chuti nad v\u0161emi ostatn\u00edmi. Sladk\u00e9 potraviny jsou v\u011bt\u0161inou rychl\u00fdm a bohat\u00fdm zdrojem energie. Zaj\u00edmav\u00fd je i fakt, \u017ee v\u011bt\u0161ina sladk\u00fdch plod\u016f v p\u0159\u00edrod\u011b je nejedovat\u00e1 a tud\u00ed\u017e bezpe\u010dn\u00e1 pro konzumaci, mo\u017en\u00e1 i proto d\u00e1v\u00e1me sladk\u00fdm potravin\u00e1m p\u0159ednost. Nadm\u011brn\u00e1 konzumace sladk\u00e9ho ale vede \u010dasto ke vzniku nadv\u00e1hy a obezity, proto se v r\u00e1mci l\u00e9\u010debn\u00fdch opat\u0159en\u00ed vyu\u017e\u00edvaj\u00ed l\u00e1tky schopn\u00e9 tlumit chu\u0165 na sladk\u00e9, a\u0165 u\u017e jako sou\u010d\u00e1st l\u00e9k\u016f (sibutramin), nebo jako sou\u010d\u00e1st dopl\u0148k\u016f stravy ur\u010den\u00fdch pro reduk\u010dn\u00ed diety (nap\u0159. <span class='tooltipsall tooltipsincontent classtoolTips300'>peptid<\/span> gurmarin).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak si pamatujeme chu\u0165?<\/strong><\/p>\n<p>Chu\u0165ov\u00e9 poh\u00e1rky jsou pomoc\u00ed nervov\u00fdch drah propojeny s na\u0161\u00ed pam\u011bt\u00ed v mozku, d\u00edky tomu m\u016f\u017eeme srovn\u00e1vat pr\u00e1v\u011b ochutn\u00e1vanou potravinu s t\u00edm, co jsme ji\u017e jednou ochutnali n\u011bkdy v minulosti. M\u016f\u017eeme si tak uv\u011bdomit, zda je pro n\u00e1s chu\u0165 zn\u00e1m\u00e1 \u010di nov\u00e1, zvykl\u00e1 \u010di nezvykl\u00e1, dovol\u00ed n\u00e1m to zkusit odhadnout slo\u017een\u00ed \u010di posoudit kvalitu toho, co ochutn\u00e1v\u00e1me.<\/p>\n<p>\u00a0<\/p>\n<p><strong>V\u00fdvoj, zm\u011bny a poruchy vn\u00edm\u00e1n\u00ed chut\u00ed<\/strong><\/p>\n<p>D\u00edt\u011b m\u00e1 obecn\u011b daleko citliv\u011bj\u0161\u00ed chu\u0165ov\u00e9 poh\u00e1rky ne\u017e dosp\u011bl\u00fd, i proto nen\u00ed t\u0159eba d\u011btem nijak zvl\u00e1\u0161\u0165 dochucovat stravu pomoc\u00ed soli, cukru a ko\u0159en\u00ed. Chu\u0165ov\u00e9 poh\u00e1rky b\u011bhem \u017eivota zanikaj\u00ed a vznikaj\u00ed nov\u00e9. Postupem v\u011bku, zejm\u00e9na po 60. roce, chu\u0165 sl\u00e1bne. Negativn\u011b se uplat\u0148uje tak\u00e9 kou\u0159en\u00ed a n\u011bkter\u00e9 l\u00e9ky. Existuj\u00ed i p\u0159\u00edpady, jako je vrozen\u00e1 chu\u0165ov\u00e1 slepota, kdy nejsou vn\u00edm\u00e1ny ur\u010dit\u00e9 chut\u011b, nebo stavy, p\u0159i nich\u017e dojde k ne\u00fapln\u00e9mu a\u017e \u00fapln\u00e9mu z\u00e1niku chuti.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Degustace a degust\u00e1to\u0159i<\/strong><\/p>\n<p>Degustace se vyu\u017e\u00edv\u00e1 k senzorick\u00e9mu hodnocen\u00ed (hodnocen\u00ed pomoc\u00ed chuti, \u010dichu a ostatn\u00edch smysl\u016f) kvality pokrm\u016f a n\u00e1poj\u016f. Jedn\u00e1 se o metodu, kterou nelze nahradit \u017e\u00e1dnou jinou modern\u00ed metodou. Zn\u00e1m\u00e9 jsou nap\u0159\u00edklad degustace v\u00edn. Degust\u00e1to\u0159i mus\u00ed m\u00edt velmi citliv\u00e9 a vycvi\u010den\u00e9 smysly, degustace vy\u017eaduje velk\u00e9 soust\u0159ed\u011bn\u00ed a hodn\u011b zku\u0161enost\u00ed, rozhodn\u011b se nejedn\u00e1 o snadn\u00e9 povol\u00e1n\u00ed, jak by se mohlo na prvn\u00ed pohled zd\u00e1t.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><em><span><strong>Pou\u017eit\u00e1 literatura<\/strong><\/span><\/em><\/p>\n<p><em><span>Pokorn\u00fd, J. Jak m\u00e1me ochutn\u00e1vat. V\u00fd\u017eiva a potraviny, 2003\/6 (58), s. 82-83.<\/span><\/em><br \/><em><span>Br\u00e1zdov\u00e1, Z. V\u00fd\u017eiva \u010dlov\u011bka. Vysok\u00e1 vojensk\u00e1 \u0161kola pozemn\u00edho vojska, Vy\u0161kov, 1995, s. 7-8.<\/span><\/em><br \/><em><span>Trojan, S. L\u00e9ka\u0159sk\u00e1 fyziologie. Grada Publishing, 1999, s. 473-476.<\/span><\/em><br \/><em><span>Sva\u010dina, \u0160. <a href=\"http:\/\/www.tribune.cz\/clanek\/8680\" target=\"_blank\" rel=\"noopener noreferrer\">Jak l\u00e9\u010dit nespolupracuj\u00edc\u00ed nemocn\u00e9 s obezitou.<\/a> Medical Tribune, 2<\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>.<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><span>\u00a0<\/span><\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips169','Aminokyseliny jsou organick\u00e9 kyseliny, kter\u00e9 obsahuj\u00ed aminoskupinu -NH2. Aminokyseliny jsou z\u00e1kladem b\u00edlkovin a \u201estavebn\u00edm kamenem\u201c v\u0161ech \u017eiv\u00fdch organism\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips252','Alkaloidy jsou l\u00e1tky schopn\u00e9 vyvolat r\u016fzn\u00e9 reakce v organizmu, nap\u0159\u00edklad zv\u00fd\u0161en\u00ed krevn\u00edho tlaku, odd\u00e1len\u00ed \u00fanavy a pod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips271','Receptor = \u010didlo. Dok\u00e1\u017ee zachytit sign\u00e1l (t\u0159eba zvuk, sv\u011btlo, teplo,\u2026) z vn\u011bj\u0161\u00edho prost\u0159ed\u00ed, zpracovat ho na nervov\u00fd sign\u00e1l a ten poslat k dal\u0161\u00edmu vyhodnocen\u00ed do mozku.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips271','Receptor = \u010didlo. Dok\u00e1\u017ee zachytit sign\u00e1l (t\u0159eba zvuk, sv\u011btlo, teplo,\u2026) z vn\u011bj\u0161\u00edho prost\u0159ed\u00ed, zpracovat ho na nervov\u00fd sign\u00e1l a ten poslat k dal\u0161\u00edmu vyhodnocen\u00ed do mozku.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips296','Kofein je povzbuzuj\u00edc\u00ed l\u00e1tka, kter\u00e1 pat\u0159\u00ed mezi alkaloidy. Citlivost na kofein nen\u00ed rozd\u00edln\u00e1 podle v\u011bku. Mezi jeho \u017e\u00e1douc\u00ed \u00fa\u010dinky pat\u0159\u00ed povzbuzen\u00ed centr\u00e1ln\u00edho nervov\u00e9ho syst\u00e9mu, odd\u00e1len\u00ed \u00fanavy, zbyst\u0159en\u00ed my\u0161len\u00ed a zlep\u0161en\u00ed koncentrace. P\u0159i dlouhodob\u00e9m p\u0159\u00edjmu kofeinu se ale jeho \u00fa\u010dinky sni\u017euj\u00ed, ke stejn\u00e9mu \u00fa\u010dinku je pot\u0159eba vy\u0161\u0161\u00ed d\u00e1vka. \u00da\u010dinek kofeinu z \u010daje m\u00e1 pomalej\u0161\u00ed n\u00e1stup ne\u017e z k\u00e1vy, trv\u00e1 ale d\u00e9le. Mezi ne\u017e\u00e1douc?? \u00fa\u010dinky pt\u0159\u00ed hlavn\u011b bolesti \u017ealudku, p\u00e1len\u00ed \u017e\u00e1hy a\u017e \u017ealude\u010dn\u00ed v\u0159edy, bu\u0161en\u00ed srdce a p\u0159\u00edli\u0161 velk\u00e9 zrychlen\u00ed srde\u010dn\u00ed \u010dinnosti, infarkt. Proto\u017ee p\u016fsob\u00ed mo\u010dopudn\u011b, m\u016f\u017ee podporovat rozvoj ledvinov\u00fdch poruch, proto se p\u0159i p\u0159\u00edjmu kofeinu doporu\u010duje p\u00edt v\u00edce tekutin. Ve velk\u00fdch d\u00e1vk\u00e1ch vede k pocitu podr\u00e1\u017ed\u011bn\u00ed, neklidu, nespavosti, velmi velmi vysok\u00e1 d\u00e1vka kofeinu m\u016f\u017ee b\u00fdt smrteln\u00e1 sama o sob\u011b. Kofein zvy\u0161uje odbour\u00e1v\u00e1n\u00ed v\u00e1pn\u00edku z kost\u00ed, p\u0159i jeho p\u0159\u00edjmu proto zvy\u0161te p\u0159\u00edjem ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips300','Peptidy vznikaj\u00ed \u0161t\u011bpen\u00edm b\u00edlkovin.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips326','DHA = dokosahexaenov\u00e1 kyselina'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>O tom, jak a kde vznik\u00e1 v na\u0161em t\u011ble chu\u0165.<br \/>\n\u00a0<br \/>\nChu\u0165 je jedn\u00edm z na\u0161ich z\u00e1kladn\u00edch smysl\u016f a zejm\u00e9na pro mal\u00e9 d\u011bti je vlastn\u011b smyslem nejd\u016fle\u017eit\u011bj\u0161\u00edm, proto\u017ee skrze ochutn\u00e1v\u00e1n\u00ed v\u0161eho dosa\u017eiteln\u00e9ho, v\u010detn\u011b toho, co do pusy nepat\u0159\u00ed jako p\u00edsek a hl\u00edna, pozn\u00e1vaj\u00ed okoln\u00ed sv\u011bt.<br \/>\n\u00a0<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-624","post","type-post","status-publish","format-standard","hentry","category-travici-soustava-a-jeji-funkce"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=624"}],"version-history":[{"count":2,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/624\/revisions"}],"predecessor-version":[{"id":1658,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/624\/revisions\/1658"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}