Studium vlivu požití kávy na antioxidační stav organismu

The theoretical part deals with the characterization of coffee, its production, chemical composition of grain and coffee swallowed impact on the health of an organism. It also deals with antioxidants, their division and their effects on the human body. There is described glutathione, one of the most important antioxidant in the blood. The practical part is engaged in an experiment consisting of the capillary blood collection and subsequent determination of thiol groups Ellman method, determine the total content of reduced glutathione by high performance liquid chromatography with electrochemical detection and determination of total protein content in blood by the Bradford method,. All results are shown in graphs. Contents of glutathion and thiol groups with regular consumption of coffee increased, protein content did not change. In the last part of the experiment, sensoric analysis of the test sample of instant coffee was carried out. Coffee was rated as average, because the overall impression was rated an average of 52.7 points