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Physikalische Chemie der Ernährung und der Ernährungsformen

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Biophysik der Ernährung

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Zusammenfassung

Wie schädlich ist Essen, welche Nahrungsmittelbestandteile machen krank? Und was ist gesund? Was sollte nicht mehr gegessen werden? Was muss gegessen werden, damit ein langes, gesundes Leben möglich wird? Diese Fragen sind nahezu täglich zu hören und zu lesen. Antworten darauf gibt es aus wissenschaftlicher Sicht meist nicht. An typischen Beispielen wird diesen Fragen in diesem Kapitel aus physikalisch-chemischer und physiologischer Sicht auf den Grund gegangen.

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Vilgis, T.A. (2022). Physikalische Chemie der Ernährung und der Ernährungsformen. In: Biophysik der Ernährung. Springer Spektrum, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-65108-7_5

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