Sekundäre Pflanzenstoffe in Lebensmitteln

  • Claus Leitzmann


Die Wirkungen von Heilpflanzen, Gewürzen, Tees und Lebensmitteln werden in der Naturheilkunde seit der Antike genutzt. Mit der Entwicklung hochempfindlicher Analysemethoden konnte eine Vielzahl organischer Moleküle identifiziert werden, die als bioaktive Substanzen bezeichnet werden. Diese Pflanzenstoffe können je nach Dosierung gesundheitsfördernde oder gesundheitsschädigende Wirkungen haben. Zunächst wurden diese Wirkungen in Zell- und Gewebekulturen sowie Tiermodellen untersucht. Inzwischen liegen zahlreiche epidemiologische Daten vor, die auf das umfangreiche Gesundheitspotenzial der sekundären Pflanzenstoffe beim Menschen hinweisen.


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Copyright information

© Springer-Verlag GmbH Deutschland 2018

Authors and Affiliations

  • Claus Leitzmann
    • 1
  1. 1.LaubachDeutschland

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