calorífico

The calorífico (Spanish for "caloric") is a theoretical nutrient-related concept that emerged in the 19th century. It was proposed by French scientist Antoine Lavoisier, who believed that food and water were composed of two distinct types of substances: albuminous and caloric. Lavoisier associated albumin with the nutritional value of protein, while caloric referred to a substance responsible for the energy-giving properties of food.

The calorífico was a significant contribution to the development of nutrition science, as it emphasized the importance of understanding the chemical composition of food. Lavoisier's work built on the foundations laid by earlier scientists, such as Gustav-Adolphe Le Cul.and Swedish chemist Carl Wilhelm Scheele, who had begun to describe the constituents of food and their effects on the body.

The concept of calorífico was eventually abandoned as scientists began to understand the true nature of nutrition. In the 20th century, research on the chemical makeup of foods and their effects on the body revealed the presence of macronutrients such as carbohydrates, proteins, and fats. These findings led to a shift away from the calorífico and toward a more nuanced understanding of nutrition. However, Lavoisier's contributions to the field of nutrition remain influential to this day.

It's worth noting that the term "calorific" is still used in various contexts, including in reference to the calorie content of foods. This reflects the ongoing legacy of Lavoisier's work and its continued relevance in modern nutrition.