Zusammenfassung
Lebensmittel spielten in der Vergangenheit in der Ernährungsforschung nur eine untergeordnete Rolle, da sie ein komplexes Gemisch aus vielen bioaktiven Substanzen darstellen und sich in dieser Form der experimentellen Forschung entziehen. Die Ernährungsforschung hat bislang Substanzgemische bevorzugt, deren Zusammenstellung und Eigenschaften genau benannt waren. Deren biologische Eigenschaften und Effekte auf die Physiologie wurden in den experimentellen Ansätzen studiert.
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Boeing, H. (2013). Lebensmittelbasierte Prävention. In: Haller, D., Rimbach, G., Grune, T. (eds) Biofunktionalität der Lebensmittelinhaltsstoffe. Springer-Lehrbuch. Springer Spektrum, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-29374-0_23
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