{"id":660,"date":"2010-10-04T20:24:44","date_gmt":"2010-10-04T18:24:44","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/04\/136\/"},"modified":"2024-11-07T13:57:14","modified_gmt":"2024-11-07T12:57:14","slug":"136","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/136\/","title":{"rendered":"Tr\u00e1vic\u00ed soustava a jej\u00ed funkce"},"content":{"rendered":"<p><span style=\"color: #003399\">V tomto \u010dl\u00e1nku se dozv\u00edte o tom, pro\u010d je d\u016fle\u017eit\u00e1 tr\u00e1vic\u00ed soustava, jak\u00e9 jsou jej\u00ed hlavn\u00ed sou\u010d\u00e1sti a jejich funkce a jak prob\u00edh\u00e1 tr\u00e1ven\u00ed a vst\u0159eb\u00e1v\u00e1n\u00ed potravy.<\/span><\/p>\n<p>\u00a0<img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/ziviny_voda\/travici%20soustava.jpg\" alt=\"travici soustava\" width=\"65\" height=\"136\" \/><\/p>\n<p>Tr\u00e1vic\u00ed soustava je pot\u0159ebn\u00e1 proo p\u0159\u00edjem a zpracov\u00e1n\u00ed potravy, vst\u0159eb\u00e1v\u00e1n\u00ed \u017eivin a vylou\u010den\u00ed nestr\u00e1ven\u00fdch l\u00e1tek z t\u011bla ven. Tento proces se naz\u00fdv\u00e1 tr\u00e1ven\u00ed.<\/p>\n<p><strong>Hlavn\u00ed sou\u010d\u00e1sti tr\u00e1vic\u00ed soustavy<\/strong> jsou dutina \u00fastn\u00ed, hltan, j\u00edcen, \u017ealudek, tenk\u00e9 a tlust\u00e9 st\u0159evo, kone\u010dn\u00edk, j\u00e1tra a slinivka b\u0159i\u0161n\u00ed. Ka\u017ed\u00e1 z nich m\u00e1 svou nenahraditelnou funkci.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>Potrava, kterou na\u0161e t\u011blo p\u0159ijme, proch\u00e1z\u00ed tr\u00e1vic\u00ed soustavou. V\u00a0n\u00ed se potrava zm\u011bk\u010duje, rozm\u011bl\u0148uje a posunuje sm\u011brem ke kone\u010dn\u00edku. C\u00edlem tohoto procesu je roz\u0161t\u011bpit potravu na jednodu\u0161\u0161\u00ed slo\u017eky:<\/p>\n<ul>\n<li>tuky se \u0161t\u011bp\u00ed na mastn\u00e9 kyseliny a glycerol<\/li>\n<li><span class='tooltipsall tooltipsincontent classtoolTips235'>sacharidy<\/span> na monosacharidy (gluk\u00f3za, frukt\u00f3za, \u2026)<\/li>\n<li>b\u00edlkoviny na aminokyseliny\n<\/li>\n<\/ul>\n<p><strong>Dutina \u00fastn\u00ed<\/strong><\/p>\n<p>Dutina \u00fastn\u00ed je branou, kterou potrava vstupuje do na\u0161eho t\u011bla. Potrava je v\u00a0n\u00ed rozporcov\u00e1na na men\u0161\u00ed \u010d\u00e1sti a prom\u00edch\u00e1na se slinami. Sliny obsahuj\u00ed tr\u00e1vic\u00ed <span class='tooltipsall tooltipsincontent classtoolTips280'>enzymy<\/span>, l\u00e1tky, kter\u00e9 \u0161t\u011bp\u00ed \u017eiviny na jednodu\u0161\u0161\u00ed slo\u017eky, nap\u0159\u00edklad <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharidy<\/span> jsou v\u00a0\u00fastech \u0161t\u011bpeny na krat\u0161\u00ed \u0159et\u011bzce enzymem naz\u00fdvan\u00fdm ptyalin.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Hltan a j\u00edcen<\/strong><\/p>\n<p>Hltan spojuje dutinu \u00fastn\u00ed a nosn\u00ed s\u00a0j\u00edcnem, kter\u00fd \u00fast\u00ed do \u017ealudku. Potrava se v\u00a0nich ne\u0161t\u011bp\u00ed, pouze posunuje do ni\u017e\u0161\u00edch \u010d\u00e1st\u00ed tr\u00e1vic\u00ed soustavy. Hltan zaji\u0161\u0165uje mimo jin\u00e9 bezpe\u010dn\u00e9 polknut\u00ed sousta tak, aby se nedostalo do d\u00fdchac\u00ed trubice. J\u00edcen je u novorozence dlouh\u00fd 10-15 cm a u dosp\u011bl\u00e9ho \u010dlov\u011bka dlouh\u00fd asi 25 cm.<\/p>\n<p>\u00a0<\/p>\n<p><strong>\u017daludek<\/strong><\/p>\n<p>V\u00a0\u017ealudku se potrava d\u00e1le rozm\u011bl\u0148uje a prom\u00edch\u00e1v\u00e1 se \u017ealude\u010dn\u00edmi \u0161\u0165\u00e1vami. \u017dalude\u010dn\u00ed \u0161\u0165\u00e1vy obsahuj\u00ed tr\u00e1vic\u00ed <span class='tooltipsall tooltipsincontent classtoolTips280'>enzymy<\/span>, kter\u00e9 \u0161t\u011bp\u00ed potravu na jednodu\u0161\u0161\u00ed slo\u017eky, zejm\u00e9na b\u00edlkoviny jsou zde rozkl\u00e1d\u00e1ny na krat\u0161\u00ed \u0159et\u011bzce. Krom\u011b tr\u00e1vic\u00edch <span class='tooltipsall tooltipsincontent classtoolTips280'>enzym\u016f<\/span> obsahuje \u017ealude\u010dn\u00ed \u0161\u0165\u00e1va tak\u00e9 kyselinu chlorovod\u00edkovou, kter\u00e1 vytv\u00e1\u0159\u00ed v\u00a0\u017ealudku kysel\u00e9 prost\u0159ed\u00ed a usmrcuje p\u0159\u00edpadn\u00e9 choroboplodn\u00e9 z\u00e1rodky (p\u016fvodce nemoci, nap\u0159. bakterie).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Tenk\u00e9 st\u0159evo<\/strong><\/p>\n<p>Tenk\u00e9 st\u0159evo je 3 &#8211; 5 metr\u016f dlouh\u00e1 trubice, ve kter\u00e9 je dokon\u010deno \u0161t\u011bpen\u00ed \u017eivin &#8211; tuk\u016f, <span class='tooltipsall tooltipsincontent classtoolTips235'>sacharid\u016f<\/span> a b\u00edlkovin, pomoc\u00ed st\u0159evn\u00edch \u0161\u0165\u00e1v, kter\u00e9 obsahuj\u00ed velk\u00e9 mno\u017estv\u00ed tr\u00e1vic\u00edch <span class='tooltipsall tooltipsincontent classtoolTips280'>enzym\u016f<\/span>. V\u011bt\u0161ina <span class='tooltipsall tooltipsincontent classtoolTips280'>enzym\u016f<\/span> se do tenk\u00e9ho st\u0159eva dost\u00e1v\u00e1 ze slinivky b\u0159i\u0161n\u00ed, \u010d\u00e1st je tvo\u0159ena p\u0159\u00edmo ve st\u0159ev\u011b. Do tenk\u00e9ho st\u0159eva se vyl\u00e9v\u00e1 tak\u00e9 \u017elu\u010d ze \u017elu\u010dn\u00edku, kter\u00e1 je d\u016fle\u017eit\u00e1 pro tr\u00e1ven\u00ed tuk\u016f.Tr\u00e1ven\u00ed \u017eivin je zcela dokon\u010deno na povrchu bun\u011bk tenk\u00e9ho st\u0159eva, ze kter\u00e9ho vystupuje nekone\u010dn\u011b mnoho prstovit\u00fdch v\u00fdb\u011b\u017ek\u016f naz\u00fdvan\u00fdch kart\u00e1\u010dov\u00fd lem.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Tlust\u00e9 st\u0159evo<\/strong><\/p>\n<p>Tlust\u00e9 st\u0159evo navazuje na tenk\u00e9 a zaji\u0161\u0165uje zp\u011btn\u00e9 vst\u0159eb\u00e1v\u00e1n\u00ed vody, sod\u00edku a dal\u0161\u00edch miner\u00e1ln\u00edch l\u00e1tek. Stolice obsahuje hlavn\u011b vodu, anorganick\u00e9 l\u00e1tky (v\u00e1pn\u00edk a fosf\u00e1ty), bakterie a vl\u00e1kninu, nebo\u0165 se do n\u011bj dost\u00e1vaj\u00ed pouze nevst\u0159ebateln\u00e9 zbytky potravy, kter\u00e9 jsou z\u010d\u00e1sti rozlo\u017eeny st\u0159evn\u00edmi bakteriemi.<\/p>\n<p><strong>St\u0159evn\u00ed bakterie<\/strong> jsou p\u0159irozenou sou\u010d\u00e1st\u00ed st\u0159evn\u00ed trubice a v\u00a0tlust\u00e9m st\u0159ev\u011b se vyskytuj\u00ed ve velk\u00e9m mno\u017estv\u00ed (viz n\u00ed\u017ee). Tlust\u00e9 st\u0159evo m\u00e1 tak\u00e9 obrannou funkci, proto\u017ee sliznice st\u0159eva chr\u00e1n\u00ed t\u011blo p\u0159ed vstupem cizorod\u00fdch l\u00e1tek a bakteri\u00ed.<\/p>\n<p><strong>Barva stolice<\/strong> je dan\u00e1 barvivy, kter\u00e1 vznikaj\u00ed p\u0159em\u011bnou \u017elu\u010de p\u016fsoben\u00edm st\u0159evn\u00edch bakteri\u00ed. Konzumace n\u011bkter\u00fdch potravin barvu stolice p\u0159echodn\u011b zm\u011bn\u00ed, nap\u0159. bor\u016fvky \u010di \u0161pen\u00e1t zp\u016fsob\u00ed, \u017ee barva stolice je t\u00e9m\u011b\u0159 do\u010derna. Zm\u011bna barvy stolice m\u016f\u017ee b\u00fdt ale i p\u0159\u00edznakem z\u00e1va\u017en\u011bj\u0161\u00edho onemocn\u011bn\u00ed. Zdrav\u00fd dosp\u011bl\u00fd \u010dlov\u011bk denn\u011b vyprodukuje necel\u00fd 1 kilogram stolice.<\/p>\n<p>\u00a0<\/p>\n<p><strong>St\u0159evn\u00ed bakterie<\/strong><br \/>P\u0159irozenou sou\u010d\u00e1st\u00ed st\u0159eva jsou st\u0159evn\u00ed bakterie \u2013 <strong>st\u0159evn\u00ed<\/strong> <strong>mikrofl\u00f3ra<\/strong>. Nejv\u00edce jich \u017eije v tlust\u00e9m st\u0159ev\u011b, v\u011bt\u0161ina z nich n\u00e1m prosp\u00edv\u00e1. N\u011bkter\u00e9 druhy bakteri\u00ed b\u011b\u017en\u011b p\u0159\u00edtomn\u00e9 v na\u0161em st\u0159ev\u011b n\u00e1m v\u0161ak mohou zp\u016fsobit zdravotn\u00ed pot\u00ed\u017ee, pokud se ve st\u0159ev\u011b p\u0159emno\u017e\u00ed. Do st\u0159eva se mohou dostat tak\u00e9 bakteri\u00e1ln\u00ed kmeny, kter\u00e9 se v n\u011bm b\u011b\u017en\u011b nevyskytuj\u00ed a vyvol\u00e1vaj\u00ed onemocn\u011bn\u00ed, nap\u0159\u00edklad salmonely.<\/p>\n<p>St\u0159evn\u00ed mikrofl\u00f3ra je pro n\u00e1s velmi d\u016fle\u017eit\u00e1, vytv\u00e1\u0159\u00ed vitaminy (nap\u0159\u00edklad vitamin K a n\u011bkter\u00e9 vitaminy skupiny B), zaji\u0161\u0165uje spr\u00e1vnou funkci tr\u00e1vic\u00edho syst\u00e9mu a poru\u0161en\u00ed rovnov\u00e1hy mezi jednotliv\u00fdmi bakteri\u00e1ln\u00edmi druhy se m\u016f\u017ee projevit r\u016fzn\u00fdmi zdravotn\u00edmi probl\u00e9my. K poru\u0161e rovnov\u00e1hy m\u016f\u017ee doj\u00edt nevhodn\u00fdm slo\u017een\u00edm stravy, \u010dast\u00fdm u\u017e\u00edv\u00e1n\u00edm <span class='tooltipsall tooltipsincontent classtoolTips210'>antibiotik<\/span>, stresem apod. My sami m\u016f\u017eeme slo\u017een\u00ed st\u0159evn\u00ed mikrofl\u00f3ry do jist\u00e9 m\u00edry ovlivnit, nap\u0159\u00edklad stravou obohacenou o probiotika \u010di prebiotika.<\/p>\n<p><strong>Probiotika<\/strong> jsou \u017eiv\u00e9 p\u0159\u00e1telsk\u00e9 mikroorganizmy, kter\u00e9 p\u0159\u00edzniv\u011b p\u016fsob\u00ed na na\u0161e zdrav\u00ed. Mezi nejzn\u00e1m\u011bj\u0161\u00ed pat\u0159\u00ed rod Lactobacillus a Bifidobacterium. P\u0159id\u00e1vaj\u00ed se do n\u011bkter\u00fdch potravin, nap\u0159\u00edklad kysan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f (jogurty, kysan\u00e9 ml\u00e9\u010dn\u00e9 n\u00e1poje), obsahuje je tak\u00e9 ml\u00e9\u010dn\u011b kva\u0161en\u00e1 zelenina.<br \/><strong>Prebiotika<\/strong> jsou slo\u017eky potravy, kter\u00e9 podporuj\u00ed r\u016fst p\u0159\u00e1telsk\u00fdch mikroorganizm\u016f ve st\u0159ev\u011b, Vyskytuj\u00ed se p\u0159irozen\u011b v cibuli, \u010desneku a p\u00f3rku. Do n\u011bkter\u00fdch potravin\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f se p\u0159id\u00e1vaj\u00ed z\u00e1m\u011brn\u011b.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Slinivka b\u0159i\u0161n\u00ed (pankreas)<\/strong><\/p>\n<p>Slinivka b\u0159i\u0161n\u00ed je v\u00fdznamn\u00e1 \u017el\u00e1za s vnit\u0159n\u00ed a vn\u011bj\u0161\u00ed sekrec\u00ed. Pro tr\u00e1ven\u00ed je d\u016fle\u017eit\u00e1 jej\u00ed sekrece tr\u00e1vic\u00edch <span class='tooltipsall tooltipsincontent classtoolTips280'>enzym\u016f<\/span> do tenk\u00e9ho st\u0159eva, kter\u00e9 napom\u00e1haj\u00ed \u0161t\u011bpen\u00ed \u017eivin, naz\u00fdv\u00e1me ji pankreatick\u00e1 \u0161\u0165\u00e1va.<\/p>\n<p>Jako \u017el\u00e1za s vnit\u0159n\u00ed sekrec\u00ed tvo\u0159\u00ed <span class='tooltipsall tooltipsincontent classtoolTips265'>hormony<\/span> \u2013 inzulin a glukagon, s jejich\u017e pomoc\u00ed udr\u017euje st\u00e1lou hladinu gluk\u00f3zy (cukru) v krvi. Po\u0161kozen\u00edm t\u00e9to funkce vznik\u00e1 jeden z typ\u016f cukrovky.<\/p>\n<p>\u00a0<\/p>\n<p><strong>J\u00e1tra<\/strong><\/p>\n<p>J\u00e1tra jsou v prav\u00e9m slova smyslu chemick\u00e1 tov\u00e1rna na\u0161eho t\u011bla, nebo\u0165 jejich hlavn\u00ed funkce jsou spojeny s odstran\u011bn\u00edm \u0161kodliv\u00fdch l\u00e1tek z t\u011bla \u010di jejich p\u0159em\u011bnou na l\u00e1tky t\u011blu ne\u0161kodn\u00e9. Krom\u011b toho jsou kl\u00ed\u010dov\u00fdm org\u00e1nem zaji\u0161\u0165uj\u00edc\u00edm p\u0159em\u011bnu \u017eivin, produkuj\u00ed \u017elu\u010d, kter\u00e1 se pod\u00edl\u00ed na tr\u00e1ven\u00ed \u017eivin v tenk\u00e9m st\u0159ev\u011b, a zasahuj\u00ed do mnoha dal\u0161\u00edch d\u011bj\u016f.<\/p>\n<p>V jatern\u00edch bu\u0148k\u00e1ch prob\u00edhaj\u00ed v\u0161echny jatern\u00ed procesy souvisej\u00edc\u00ed s\u00a0l\u00e1tkovou p\u0159em\u011bnou (p\u0159em\u011bna \u017eivin na energii). Tak\u00e9 se zde tvo\u0159\u00ed <span class='tooltipsall tooltipsincontent classtoolTips99'>\u017elu\u010dov\u00e9 kyseliny<\/span>, kter\u00e9 spolu s vodou, cholesterolem a dal\u0161\u00edmi l\u00e1tkami tvo\u0159\u00ed jatern\u00ed \u017elu\u010d. \u017dlu\u010d je hust\u00e1, \u017elutozelen\u00e1, ho\u0159k\u00e1 tekutina, kter\u00e1 se z jater vylu\u010duje do \u017elu\u010dn\u00edku a odtud do tenk\u00e9ho st\u0159eva, kde se \u00fa\u010dastn\u00ed tr\u00e1ven\u00ed tuk\u016f.<\/p>\n<p>Jatern\u00ed bu\u0148ky tak\u00e9 vychyt\u00e1vaj\u00ed z krve <span class='tooltipsall tooltipsincontent classtoolTips254'>gluk\u00f3zu<\/span> (cukr) a skladuj\u00ed ji do z\u00e1sob nebo ji p\u0159i nadbytku p\u0159em\u011b\u0148uj\u00ed na tuky. B\u011bhem hladov\u011bn\u00ed jsou z\u00e1soby gluk\u00f3zy v j\u00e1trech uvol\u0148ov\u00e1ny do krve a pou\u017eity pro tvorbu energie v t\u011ble. J\u00e1tra se pod\u00edlej\u00ed tak\u00e9 na p\u0159em\u011bn\u011b tuk\u016f a <span class='tooltipsall tooltipsincontent classtoolTips169'>aminokyselin<\/span>.<\/p>\n<p>J\u00e1tra jsou vybavena \u00fa\u010dinn\u00fdmi syst\u00e9my, kter\u00e9 se pod\u00edlej\u00ed na odstran\u011bn\u00ed r\u016fzn\u00fdch \u0161kodlivin. Ty jsou v\u00a0j\u00e1trech p\u0159em\u011bn\u011bny na ne\u0161kodn\u00e9 l\u00e1tky a vylou\u010deny \u017elu\u010d\u00ed do st\u0159eva. Prob\u00edh\u00e1 zde tak\u00e9 odstra\u0148ov\u00e1n\u00ed p\u0159ebyte\u010dn\u00e9ho <span class='tooltipsall tooltipsincontent classtoolTips188'>cholesterolu<\/span> a \u010derven\u00e9ho krevn\u00edho barviva (hemoglobinu) z rozpadl\u00fdch \u010derven\u00fdch krvinek. J\u00e1tra jsou i z\u00e1sob\u00e1rnou tuk\u016f, <span class='tooltipsall tooltipsincontent classtoolTips220'>glykogenu<\/span>, \u017eeleza a n\u011bkter\u00fdch vitamin\u016f (nap\u0159. A, D a B12).<\/p>\n<p>\u00a0<\/p>\n<p><strong>Vst\u0159eb\u00e1v\u00e1n\u00ed \u017eivin<\/strong><\/p>\n<p>Roz\u0161t\u011bpen\u00e9 \u017eiviny se vst\u0159eb\u00e1vaj\u00ed p\u0159es st\u0159evn\u00ed sliznici do krve, port\u00e1ln\u00ed \u017e\u00edlou jsou dopraveny do jater a odtud krevn\u00edm ob\u011bhem do cel\u00e9ho t\u011bla. Pouze tuky (lipidy) j\u00e1tra obch\u00e1zej\u00ed. Tuky rozlo\u017een\u00e9 na mastn\u00e9 kyseliny a glycerol vstupuj\u00ed stejn\u011b jako ostatn\u00ed \u017eiviny do bun\u011bk st\u0159evn\u00ed sliznice, kde se ale mastn\u00e9 kyseliny a glycerol op\u011bt spojuj\u00ed a tvo\u0159\u00ed spole\u010dn\u011b s cholesterolem \u010d\u00e1stice naz\u00fdvan\u00e9 chylomikrony. Chylomikrony jsou transportov\u00e1ny lymfatickou (m\u00edzn\u00ed) soustavu d\u00e1le do t\u011bla.<\/p>\n<p>Z krevn\u00edho ob\u011bhu se \u017eiviny dost\u00e1vaj\u00ed do r\u016fzn\u00fdch \u010d\u00e1st\u00ed t\u011bla, kde vstupuj\u00ed do bun\u011bk. V bu\u0148k\u00e1ch doch\u00e1z\u00ed k vlastn\u00ed p\u0159em\u011bn\u011b l\u00e1tek, jej\u00edm\u017e c\u00edlem je z\u00edskat energii, tvo\u0159it nov\u00e9 l\u00e1tky, nahradit chyb\u011bj\u00edc\u00ed slo\u017eky apod. P\u0159\u00edpadn\u011b si p\u0159ijat\u00e9 l\u00e1tky t\u011blo ukl\u00e1d\u00e1 pro pozd\u011bj\u0161\u00ed pot\u0159ebu.<\/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>Ganong WF. P\u0159ehled l\u00e9ka\u0159sk\u00e9 fyziologie. H&amp;H Jino\u010dany, 1999<\/span><\/em><\/p>\n<p>\u00a0<\/p>\n<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips99','\u017dlu\u010dov\u00e9 kyseliny jsou sou\u010d\u00e1st\u00ed \u017elu\u010di. Jsou pot\u0159ebn\u00e9 k tr\u00e1ven\u00ed tuk\u016f ve st\u0159ev\u011b a v odstra\u0148ov\u00e1n\u00ed cholesterolu z organismu.'); <\/script><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('.classtoolTips188','Cholesterol je l\u00e1tka tukov\u00e9 povahy, kter\u00e1 je pro na\u0161e t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 \u2013 tvo\u0159\u00ed se z n\u011bj nap\u0159\u00edklad hormony a vitamin D apod. V nadm\u011brn\u00e9m mno\u017estv\u00ed se m\u016f\u017ee usazovat ve st\u011bn\u00e1ch c\u00e9v a ucp\u00e1vat je. Vyskytuje se ve v\u0161ech \u017eivo\u010di\u0161n\u00fdch tk\u00e1n\u00edch, ale nevyskytuje se v rostlin\u00e1ch. \u010c\u00e1st cholesterolu si t\u011blo samo vytv\u00e1\u0159\u00ed, \u010d\u00e1st se do t\u011bla dost\u00e1v\u00e1 konzumac\u00ed \u017eivo\u010di\u0161n\u00fdch potravin. Vysok\u00fd p\u0159\u00edjem cholesterolu v potrav\u011b zvy\u0161uje riziko vzniku onemocn\u011bn\u00ed srdce a c\u00e9v.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips188','Cholesterol je l\u00e1tka tukov\u00e9 povahy, kter\u00e1 je pro na\u0161e t\u011blo na jedn\u00e9 stran\u011b nepostradateln\u00e1 \u2013 tvo\u0159\u00ed se z n\u011bj nap\u0159\u00edklad hormony a vitamin D apod. V nadm\u011brn\u00e9m mno\u017estv\u00ed se m\u016f\u017ee usazovat ve st\u011bn\u00e1ch c\u00e9v a ucp\u00e1vat je. Vyskytuje se ve v\u0161ech \u017eivo\u010di\u0161n\u00fdch tk\u00e1n\u00edch, ale nevyskytuje se v rostlin\u00e1ch. \u010c\u00e1st cholesterolu si t\u011blo samo vytv\u00e1\u0159\u00ed, \u010d\u00e1st se do t\u011bla dost\u00e1v\u00e1 konzumac\u00ed \u017eivo\u010di\u0161n\u00fdch potravin. Vysok\u00fd p\u0159\u00edjem cholesterolu v potrav\u011b zvy\u0161uje riziko vzniku onemocn\u011bn\u00ed srdce a c\u00e9v.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips210','Antibiotika jsou l\u00e1tky, kter\u00e9 se u\u017e\u00edvaj\u00ed k l\u00e9\u010db\u011b bakteri\u00e1ln\u00edch infekc\u00edch. P\u0159i jejich u\u017e\u00edv\u00e1n\u00ed ov\u0161em nedoch\u00e1z\u00ed pouze k usmrcen\u00ed patogenn\u00edch bakteri\u00ed, ale i k redukci p\u0159irozen\u00e9 st\u0159evn\u00ed mikrofl\u00f3ry, kter\u00e1 ve st\u0159ev\u011b pom\u00e1h\u00e1 udr\u017eovat p\u0159\u00edzniv\u00e9 podm\u00ednky a chr\u00e1n\u00ed tak st\u0159evo p\u0159ed p\u016fsoben\u00edm \u0161kodliv\u00fdch mikroorganizm\u016f.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips220','Glykogen je obdoba rostlinn\u00e9ho \u0161krobu. Na\u0161e t\u011blo ho vyu\u017e\u00edv\u00e1 jako z\u00e1sobn\u00ed l\u00e1tku, v\u011bt\u0161ina je ho ulo\u017eena v j\u00e1trech.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips235','Sacharidy\u00a0 jsou d\u016fle\u017eit\u00fd zdroj energie pro na\u0161e du\u0161evn\u00ed i fyzick\u00e9 aktivity. Jsou obsa\u017eeny nap\u0159\u00edklad v brambor\u00e1ch, r\u00fd\u017ei, t\u011bstovin\u00e1ch, pe\u010divu, ale tak\u00e9 ve sladk\u00fdch pokrmech, n\u00e1poj\u00edch apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips235','Sacharidy\u00a0 jsou d\u016fle\u017eit\u00fd zdroj energie pro na\u0161e du\u0161evn\u00ed i fyzick\u00e9 aktivity. Jsou obsa\u017eeny nap\u0159\u00edklad v brambor\u00e1ch, r\u00fd\u017ei, t\u011bstovin\u00e1ch, pe\u010divu, ale tak\u00e9 ve sladk\u00fdch pokrmech, n\u00e1poj\u00edch apod.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips254','Gluk\u00f3za nebo tak\u00e9 hroznov\u00fd cukr je jednoduch\u00fd cukr, kter\u00fd se vyskytuje p\u0159irozen\u011b v\u00a0ovoci, ale i v\u00a0mnoha dal\u0161\u00edch potravin\u00e1ch.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips265','Hormony jsou l\u00e1tky nepostradateln\u00e9 pro spr\u00e1vnou funkci na\u0161ich org\u00e1n\u016f i cel\u00e9ho organismu. Jsou produkov\u00e1ny \u017el\u00e1zami s\u00a0vnit\u0159n\u00ed sekrec\u00ed, nap\u0159\u00edklad slinivkou b\u0159i\u0161n\u00ed a \u0161t\u00edtnou \u017el\u00e1zou.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips280','Enzymy jsou l\u00e1tky, kter\u00e9 v\u00a0lidsk\u00e9m t\u011ble umo\u017e\u0148uj\u00ed a urychluj\u00ed chemick\u00e9 reakce.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips280','Enzymy jsou l\u00e1tky, kter\u00e9 v\u00a0lidsk\u00e9m t\u011ble umo\u017e\u0148uj\u00ed a urychluj\u00ed chemick\u00e9 reakce.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>V tomto \u010dl\u00e1nku se dozv\u00edte o tom, pro\u010d je d\u016fle\u017eit\u00e1 tr\u00e1vic\u00ed soustava, jak\u00e9 jsou jej\u00ed hlavn\u00ed sou\u010d\u00e1sti a jejich funkce a jak prob\u00edh\u00e1 tr\u00e1ven\u00ed a vst\u0159eb\u00e1v\u00e1n\u00ed potravy.<br \/>\n\u00a0<br \/>\nTr\u00e1vic\u00ed soustava je pot\u0159ebn\u00e1 proo p\u0159\u00edjem a zpracov\u00e1n\u00ed potravy, vst\u0159eb\u00e1v\u00e1n\u00ed \u017eivin a vylou\u010den\u00ed nestr\u00e1ven\u00fdch l\u00e1tek z t\u011bla ven. Tento proces se naz\u00fdv\u00e1 tr\u00e1ven\u00ed.<br \/>\nHlavn\u00ed sou\u010d\u00e1sti tr\u00e1vic\u00ed soustavy jsou dutina \u00fastn\u00ed, hltan, j\u00edcen, \u017ealudek, tenk\u00e9 a tlust\u00e9 st\u0159evo, kone\u010dn\u00edk, j\u00e1tra a slinivka b\u0159i\u0161n\u00ed. Ka\u017ed\u00e1 z nich m\u00e1 svou nenahraditelnou funkci.<\/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-660","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\/660","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=660"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/660\/revisions"}],"predecessor-version":[{"id":927,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/660\/revisions\/927"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}