CHAPTER 01 · 19 ARTICLES

Nutritional Physiology and Metabolism

Biochemical principles, energy supply, digestive processes and how the human body functions.

Bowls of oats, lentils and walnuts.

6 MIN READ

Macronutrients and Calorie Requirements

Physiological principles, calculation methods and practical implementation

Oats, wholegrain bread, pears, beans and raspberries.

6 MIN READ

Dietary Fibre

Biochemical classification, physiological mechanisms of action and preventive relevance

Avocado, walnuts and olive oil on a pale plate.

6 MIN READ

Dietary Fats

Biochemical classification, physiological functions and evidence-based intake recommendations

Oat breakfast, a bowl of chickpeas and nuts on a table.

8 MIN READ

Energy Balance and Macronutrient Distribution

A scientific method for calculating individual calorie requirements

Two varied plates with vegetables, grains and pulses.

6 MIN READ

Calorie Balance

Thermodynamic principles of weight regulation and their practical application

Blueberries, pomegranate seeds and purple kale.

6 MIN READ

Antioxidants

Biochemical mechanisms of action, cellular protection and the importance of plant-derived free-radical scavengers

Olive oil on a spoon with olives, hazelnuts and sesame.

6 MIN READ

Lipids in Human Nutrition

Physiological functions, biochemical classification and strategies for optimising the fatty-acid profile

Shoes, a water bottle and a vegetable meal on a garden bench.

7 MIN READ

Fat Oxidation and Fat Loss

Biochemical distinctions, the role of calorie balance and practical implications

Flaxseed, walnuts and sunflower seeds in bowls.

7 MIN READ

Omega-3 and Omega-6 Fatty Acids

Biochemical antagonists, cellular integration and strategies for optimising the fatty-acid profile

Two different vegetable and grain bowls beside plants.

6 MIN READ

Metabolism and Genetics

A scientific deconstruction of the “hardgainer” and “softgainer” myths

Oats, lentils and apple slices on pale tableware.

6 MIN READ

Glycaemic Index and Glycaemic Load

Physiological assessment of carbohydrates and their effect on blood-glucose metabolism

Almonds, tahini, avocado and fresh herbs.

7 MIN READ

Lipid Metabolism and Dietary Fats

Cellular functions, fatty-acid classification and hormonal regulation

Oats, walnuts, beans and an apple.

7 MIN READ

Cholesterol

Physiological necessity, lipoprotein dynamics and the influence of plant-based nutrition on cardiovascular risk

Close-up of walnuts, flaxseed oil and hemp seeds.

7 MIN READ

Omega-3 and Omega-6 Fatty Acids

Molecular competition in the cell membrane and strategies for restoring physiological balance

Pear, rye bread and kidney beans.

7 MIN READ

Dietary Fibre

Biochemical classification, gastrointestinal mechanisms of action and its role in preventive nutritional medicine

Colourful microgreens and purple basil in a planter.

7 MIN READ

Antioxidant Capacity and Cellular Protection

The biochemistry of free radicals and optimisation of phytochemicals through vertical farming

Tempeh, lentils and pea shoots on a chopping board.

8 MIN READ

Protein Metabolism

Physiological mechanisms, enzymatic cascades and clinical relevance

Green tea, ginger, a red chilli pepper and fresh herbs on pale stone.

4 MIN READ

Natural Metabolic Modulators

Nutritional strategies for optimising metabolic activity

A glass carafe and glass of water beside cucumber slices and mint.

7 MIN READ

Hydration and Cellular Osmoregulation

The physiological dimension of fluid balance and its importance for human metabolism