The book covers topics such as the structure and function of cells, metabolism, digestion, absorption, and excretion. It also discusses the role of vitamins and minerals in the body, as well as the impact of food processing and preservation on nutritional content. The book "Химия пищи" (Food Chemistry) is a comprehensive guide to understanding the chemical composition of food and its impact on human health. The author, a renowned scientist in the field of nutrition, provides an in-depth exploration of the structure and function of cells, metabolism, digestion, absorption, and excretion, highlighting the importance of these processes in maintaining optimal health. The book delves into the roles of vitamins and minerals in the body, emphasizing their crucial functions in sustaining human life. Additionally, it examines the effects of food processing and preservation on the nutritional content of food, underscoring the significance of consuming whole, unprocessed foods whenever possible. The book begins with an introduction to the fundamental principles of chemistry, setting the stage for a deeper understanding of the chemical makeup of food. The author explains how the molecular structure of various compounds affects their properties and behavior, providing readers with a solid foundation for grasping the intricacies of food chemistry. This section also covers the different types of chemical reactions that occur within the body, such as metabolic pathways and enzymatic reactions, which are essential for proper nutrient absorption and utilization.

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