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Ernährung bei Krankheiten de Haut

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Praxishandbuch klinische Ernährung und Infusionstherapie

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Zusammenfassung

Die Haut ist das größte Organsystem des Körpers. Sie vermittelt einerseits den Kontakt zur Umwelt und grenzt den Körper andererseits gegen diese ab. Die äußerste Schicht ist die 0,04–1,5 mm dicke Epidermis. Sie ist eine flexible, wasserdichte Barriere, ihr Pigmentsystem schützt vor ultravioletten Strahlen und sie hat immunologische Funktionen. Es folgt die 1,5–4 mm dicke Dermis,die Blut- und Lymphgefäße, Bindegewebe für die mechanische Stabilität, Hautanhangsgebilde wie Haare und Drüsen,sowie Nervenendigungen enthält.

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Authors
  1. R. Bauske
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  2. F. Ochsendorf
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Editors and Affiliations

  1. Medizinische Klinik II, Zentrum der Inneren Medizin Gastroenterologie/Klinische Ernährung, Theodor-Stern-Kai 7, 60590, Frankfurt am Main, Deutschland

    J. Stein

  2. Chirurgische Klinik mit Poliklinik der LMU München-Großhadern, Marchioninistraße 15, 81377, München, Deutschland

    K.-W. Jauch

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© 2003 Springer-Verlag Berlin Heidelberg

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Bauske, R., Ochsendorf, F. (2003). Ernährung bei Krankheiten de Haut. In: Stein, J., Jauch, KW. (eds) Praxishandbuch klinische Ernährung und Infusionstherapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55896-2_55

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  • DOI: https://doi.org/10.1007/978-3-642-55896-2_55

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-62625-8

  • Online ISBN: 978-3-642-55896-2

  • eBook Packages: Springer Book Archive

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