Food chemistry and the metabolic effects of its components in the formation of biologically active and anti-alimentary factors

Abstract

Modern nutrition science considers food not only as a source of energy and basic nutrients, but also as a complex chemical system capable of significantly influencing the state of the human body. The composition of food products contains thousands of components, among which some perform important physiological functions, while others can have a negative effect on metabolic processes. Studying the interaction of these substances with body systems is key to understanding their role in the formation of biologically active factors and anti-alimentary components. Modern research pays special attention to the mechanisms of the influence of food substances on metabolic processes, detoxification systems, enzyme chains and the internal environment of the body, as well as ways to reduce unwanted effects. In this context, the chapter is devoted to a comprehensive analysis of food chemistry, its metabolic effects, and the role of various components in maintaining the physiological stability and safety of food products[