{"id":648,"date":"2010-10-06T21:24:55","date_gmt":"2010-10-06T19:24:55","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/06\/153\/"},"modified":"2024-11-07T13:57:14","modified_gmt":"2024-11-07T12:57:14","slug":"153","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/153\/","title":{"rendered":"Rostlinn\u00e9 tuky a oleje"},"content":{"rendered":"<p><span style=\"color: #003399\">Jak\u00fd v\u00fdznam maj\u00ed oleje a rostlinn\u00e9 tuky pro lidsk\u00e9 zdrav\u00ed, jak je spr\u00e1vn\u011b vyb\u00edrat, pou\u017e\u00edvat a uchov\u00e1vat. <\/span><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/rostlinne%20tuky%20a%20oleje.jpg\" alt=\"rostlinne tuky a oleje\" width=\"107\" height=\"58\" \/><\/strong>Rostlinn\u00e9 oleje jsou slou\u010deniny glycerolu a t\u0159\u00ed \u0159et\u011bzc\u016f mastn\u00fdch kyselin (MK). \u010c\u00edm v\u011bt\u0161\u00ed po\u010det <span class='tooltipsall tooltipsincontent classtoolTips97'>nenasycen\u00fdch vazeb<\/span> tyto mastn\u00e9 kyseliny maj\u00ed, t\u00edm je olej tekut\u011bj\u0161\u00ed.<\/p>\n<p>Oleje jsou z\u00e1sobn\u00ed l\u00e1tky rostlin, ukl\u00e1daj\u00ed se hlavn\u011b v plodech a semenech, ale i v jin\u00fdch \u010d\u00e1stech rostlin. Oproti \u017eivo\u010di\u0161n\u00fdm tuk\u016fm maj\u00ed rostlinn\u00e9 mnohem v\u011bt\u0161\u00ed pod\u00edl <span class='tooltipsall tooltipsincontent classtoolTips19'>nenasycen\u00fdch mastn\u00fdch kyselin<\/span>, v\u00fdjimkou jsou palmov\u00fd, palmoj\u00e1drov\u00fd a kokosov\u00fd olej, u kter\u00fdch p\u0159eva\u017euj\u00ed nasycen\u00e9 mastn\u00e9 kyseliny.<\/p>\n<p>\u00a0<\/p>\n<p><strong>\u010c\u00edm jsou n\u00e1m rostlinn\u00e9 oleje prosp\u011b\u0161n\u00e9?<\/strong><\/p>\n<p><span class='tooltipsall tooltipsincontent classtoolTips24'>nenasycen\u00e9 mastn\u00e9 kyseliny<\/span> jsou nezbytnou sou\u010d\u00e1st\u00ed lidsk\u00e9ho j\u00eddeln\u00ed\u010dku, maj\u00ed na na\u0161e zdrav\u00ed mnohem p\u0159\u00edzniv\u011bj\u0161\u00ed vliv ne\u017e tuky \u017eivo\u010di\u0161n\u00e9. Mezi polynenasycen\u00e9 MK pat\u0159\u00ed i tzv. <span class='tooltipsall tooltipsincontent classtoolTips22'>esenci\u00e1ln\u00ed mastn\u00e9 kyseliny<\/span> \u2013 ty mus\u00edme p\u0159ij\u00edmat stravou, proto\u017ee si je lidsk\u00e9 t\u011blo nedok\u00e1\u017ee vyrobit. Mononenasycen\u00e9 MK by m\u011bly tvo\u0159it\u00a0n\u011bco p\u0159es\u00a010 % na\u0161eho denn\u00edho energetick\u00e9ho p\u0159\u00edjmu, polynenasycen\u00e9 do 10 %. D\u016fle\u017eit\u00e9 nen\u00ed jen mno\u017estv\u00ed, ale i slo\u017een\u00ed p\u0159ij\u00edman\u00fdch mastn\u00fdch kyselin \u2013 aby prosp\u00edvaly na\u0161emu zdrav\u00ed, m\u011bli bychom j\u00edst nejv\u00fd\u0161e 5x v\u00edce <span class='tooltipsall tooltipsincontent classtoolTips48'>omega-6<\/span> MK ne\u017e omega-3 MK. Ide\u00e1ln\u00edm zdrojem omega-3 MK jsou mo\u0159sk\u00e9 ryby (hlavn\u011b tu\u010dn\u011bj\u0161\u00ed ryby jako losos, makrela, sle\u010f nebo pstruh a n\u011bkter\u00e1 semena).<\/p>\n<p>Spolu s p\u0159\u00edzniv\u011bj\u0161\u00edm slo\u017een\u00edm MK jsou rostlinn\u00e9 oleje, p\u0159edev\u0161\u00edm ty lisovan\u00e9 za studena, prosp\u011b\u0161n\u00e9 tak\u00e9 obsahem dal\u0161\u00edch l\u00e1tek, kter\u00e9 v \u017eivo\u010di\u0161n\u00fdch tuc\u00edch nenajdeme \u2013 nap\u0159. <span class='tooltipsall tooltipsincontent classtoolTips175'>antioxidanty<\/span>, n\u011bkter\u00e9 vitaminy a miner\u00e1ln\u00ed l\u00e1tky.<\/p>\n<p>Krom\u011b v\u00fd\u017eivy jsou rostlinn\u00e9 oleje pou\u017e\u00edv\u00e1ny tak\u00e9 v kosmetice (jako sou\u010d\u00e1st kosmetick\u00fdch p\u0159\u00edpravk\u016f, ale i samostatn\u011b t\u0159eba k mas\u00e1\u017e\u00edm), v medic\u00edn\u011b, aromaterapii, tak\u00e9 ale t\u0159eba jako sou\u010d\u00e1st mal\u00ed\u0159sk\u00fdch barev apod.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Jak spr\u00e1vn\u011b uchov\u00e1vat a pou\u017e\u00edvat rostlinn\u00e9 oleje?<\/strong><\/p>\n<p>Rostlinn\u00e9 oleje ztr\u00e1cej\u00ed svou kvalitu vlivem \u010dasu, sv\u011btla a teploty. P\u0159i n\u00e1kupu bychom m\u011bli v\u017edy zkontrolovat neporu\u0161enost obalu a datum minim\u00e1ln\u00ed trvanlivosti. Aby si olej uchoval co nejd\u00e9le sv\u00e9 vlastnosti, chra\u0148te ho p\u0159ed p\u0159\u00edm\u00fdm sv\u011btlem \u2013 ide\u00e1ln\u00ed je, kdy\u017e m\u00e1 i obal tmavou barvu. Pokojov\u00e1 teplota je pro uchov\u00e1n\u00ed <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span> dostate\u010dn\u00e1, nen\u00ed pot\u0159eba je skladovat v lednici.<\/p>\n<p>P\u0159i tepeln\u00e9m zpracov\u00e1n\u00ed j\u00eddla tak\u00e9 doch\u00e1z\u00ed ke zm\u011bn\u00e1m stavby mastn\u00fdch kyselin. \u010c\u00edm v\u00edce <span class='tooltipsall tooltipsincontent classtoolTips97'>nenasycen\u00fdch vazeb<\/span> olej m\u00e1, t\u00edm v\u00edce v n\u011bm m\u016f\u017ee p\u0159i p\u0159\u00edli\u0161 vysok\u00e9 teplot\u011b vzniknout zdrav\u00ed \u0161kodliv\u00fdch voln\u00fdch radik\u00e1l\u016f a <span class='tooltipsall tooltipsincontent classtoolTips66'>trans mastn\u00fdch kyselin<\/span>. Proto je d\u016fle\u017eit\u00e9 p\u0159e\u010d\u00edst si v\u017edy na obalu, k \u010demu je olej ur\u010den\u00fd. Sn\u00ed\u017een\u00edm teploty a prodlou\u017een\u00edm doby va\u0159en\u00ed tak\u00e9 ochr\u00e1n\u00edme olej p\u0159ed zm\u011bnami. Ide\u00e1ln\u00ed je pou\u017e\u00edt co nejm\u00e9n\u011b oleje p\u0159i tepeln\u00e9 \u00faprav\u011b a jeho p\u0159id\u00e1n\u00ed a\u017e do hotov\u00e9ho j\u00eddla. Oleje s vysok\u00fdm pod\u00edlem polynenasycen\u00fdch MK nejsou vhodn\u00e9 pro tepelnou \u00fapravu.<\/p>\n<p>\u00a0<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p><span><em>Calder, Philip C.: n\u22123 polyunsaturated fatty acids, inflammation, and inflammatory diseases, In Am. Jour. of Clin. Nutr.,\u00a0 83, 2006 (No. 6 supplement), p. 1505-1519. PMID 16841861<\/em><\/span><br \/><span><em>Iburg, A.: Lexikon oct\u016f a <span class='tooltipsall tooltipsincontent classtoolTips297'>olej\u016f<\/span>, 2004, 1. vyd\u00e1n\u00ed, REBO, 300s.<\/em><\/span><br \/><span><em>Lands, William E. M.: Dietary fat and health: the evidence and the politics of prevention: careful use of dietary fats can improve life and prevent disease.,\u00a0 Annals of the NY Acad. of Sciences No: 1055, p.179\u2013192<\/em><\/span><br \/><span><em>Mourek, J. a kol.: Mastn\u00e9 kyseliny omega-3 zdrav\u00ed a v\u00fdvoj, 2007, 2. vyd\u00e1n\u00ed, Triton Praha\/Krom\u011b\u0159\u00ed\u017e, 192s.<\/em><\/span><br \/><span><em>Vodr\u00e1\u017eka, Z.: Biochemie, 2007, 2. vyd\u00e1n\u00ed, Academia, 508s.<\/em><\/span><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips4','Doch\u00e1z\u00ed k chemick\u00fdm zm\u011bn\u00e1m, kter\u00e9 ni\u010d\u00ed nap\u0159\u00edklad antioxidanty, vitam\u00edny, ale tak\u00e9 m\u011bn\u00ed chem.stavbu mastn\u00fdch kyselin. Doch\u00e1z\u00ed ke zm\u011bn\u00e1m v chuti a v\u016fni, i ke zm\u011bn\u00e1m struktury samotn\u00fdch mastn\u00fdch kyselin. Vznikaj\u00ed nap\u0159\u00edklad voln\u00e9 radik\u00e1ly a trans-nenasycen\u00e9 MK.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips19','Nenasycen\u00e9 mastn\u00e9 kyseliny se d\u011bl\u00ed na tzv. mononenasycen\u00e9 (s jednou n\u00e1sobnou vazbou) a polynenasycen\u00e9 (se dv\u011bma a v\u00edce n\u00e1sobn\u00fdmi vazbami). Mononenasycen\u00e9 MK se tak\u00e9 ozna\u010duj\u00ed jako MUFA (z angl. mono-unsaturated fatty acids), polynenasycen\u00e9 jako PUFA (angl. poly-unsaturated fatty acids).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips22','Podle polohy posledn\u00ed nenasycen\u00e9 vazby rozli\u0161ujeme tzv. omega-3 a omega-6 esenci\u00e1ln\u00ed MK. Mezi omega-3 MK pat\u0159\u00ed nap\u0159. kyselina alfa-linolenov\u00e1 (ALA), eikosapentaenov\u00e1 (EPA), dokosahexaenov\u00e1 (DHA). Zdroje omega-3 MK jsou mo\u0159sk\u00e9 ryby a jin\u00ed mo\u0159\u0161t\u00ed \u017eivo\u010dichov\u00e9, vla\u0161sk\u00e9 o\u0159echy, \u0159epka, soja (a oleje z nich). Mezi omega-6 MK pat\u0159\u00ed kyselina gama-linolenov\u00e1 (GLA), linolov\u00e1 (LA), arachidonov\u00e1 (AA).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips24','Nenasycen\u00e9 mastn\u00e9 kyseliny maj\u00ed ve sv\u00e9m uhl\u00edkov\u00e9m \u0159et\u011bzci jednu nebo v\u00edce dvojn\u00fdch vazeb. Dle toho se d\u00e1le d\u011bl\u00ed na mononenasycen\u00e9 a polynenasycen\u00e9, je\u017e maj\u00ed v t\u011ble odli\u0161n\u00e9 funkce.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips48','Omega-6 MK ovliv\u0148uj\u00ed krevn\u00ed tlak, teplotu, hojen\u00ed ran, z\u00e1n\u011btliv\u00e9 procesy. P\u016fsob\u00ed ale proti vlivu omega-3 MK, proto m\u00e1 jejich vysok\u00fd p\u0159\u00edjem nep\u0159\u00edzniv\u00fd vliv nap\u0159. na srdce a c\u00e9vy, kosti, z\u00e1n\u011bty, psychickou vyrovnanost, zvy\u0161uje riziko n\u00e1dorov\u00fdch onemocn\u011bn\u00ed. Mezi omega-6 MK pat\u0159\u00ed kyselina gama-linolenov\u00e1 (GLA), linolov\u00e1 (LA), arachidonov\u00e1 (AA).'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips97','Nenasycen\u00e1 vazba = n\u00e1sobn\u00e1 (dvojn\u00e1 nebo trojn\u00e1) vazba mezi 2 sousedn\u00edmi uhl\u00edky organick\u00e9 slou\u010deniny'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips175','Antioxidanty jsou l\u00e1tky, kter\u00e9 pom\u00e1haj\u00ed chr\u00e1nit na\u0161e t\u011blo p\u0159ed r\u016fzn\u00fdmi nemocemi. Pat\u0159\u00ed mezi n\u011b i n\u011bkter\u00e9 vitaminy a miner\u00e1ln\u00ed l\u00e1tky.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips297','Oleje jsou z\u00e1sobn\u00ed l\u00e1tky rostlin, ukl\u00e1daj\u00ed se hlavn\u011b v\u00a0plodech a semenech, ale i v\u00a0jin\u00fdch \u010d\u00e1stech rostlin. Oproti \u017eivo\u010di\u0161n\u00fdm tuk\u016fm maj\u00ed rostlinn\u00e9 mnohem v\u011bt\u0161\u00ed pod\u00edl nenasycen\u00fdch mastn\u00fdch kyselin, tedy mastn\u00fdch kyselin s n\u00e1sobnou vazbou mezi dv\u011bma sousedn\u00edmi uhl\u00edky.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Jak\u00fd v\u00fdznam maj\u00ed oleje a rostlinn\u00e9 tuky pro lidsk\u00e9 zdrav\u00ed, jak je spr\u00e1vn\u011b vyb\u00edrat, pou\u017e\u00edvat a uchov\u00e1vat.<br \/>\nRostlinn\u00e9 oleje jsou slou\u010deniny glycerolu a t\u0159\u00ed \u0159et\u011bzc\u016f mastn\u00fdch kyselin (MK). \u010c\u00edm v\u011bt\u0161\u00ed po\u010det nenasycen\u00fdch vazeb tyto mastn\u00e9 kyseliny maj\u00ed, t\u00edm je olej tekut\u011bj\u0161\u00ed.<\/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":[109],"tags":[],"class_list":["post-648","post","type-post","status-publish","format-standard","hentry","category-rostlinne-tuky-a-oleje"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/648","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=648"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/648\/revisions"}],"predecessor-version":[{"id":939,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/648\/revisions\/939"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}