Nutrition

2017-07-27T19:40:32+03:00[Europe/Moscow] en true Functional food, Trimethylamine N-oxide, Dicopper chloride trihydroxide, Carbohydrate, Cholesterol, Fatty acid, Fat, Fructose, Galactose, Glycogen, Tannin, Phosphatidylserine, Lauric acid, Saturated fat, Sinalbin, Dietary fiber, Phytic acid, Glycemic load, Callanetics, Overall Nutritional Quality Index, Refeeding syndrome, Zinc chloride hydroxide monohydrate, Health effects of tea, 7-Dehydrocholesterol, Anthoxanthin, Health effects of wine, Nutrigenetics, Peonidin, Protein combining, Alliin, Sinigrin, Ubiquinol, Chelates in animal nutrition, Ergosterol, Ecotrophology, Nutritional rating systems, Nutrigenomics, Human nutrition, Gluconasturtiin, Alpha-GPC, Fluid balance flashcards Nutrition
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  • Functional food
    A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients.
  • Trimethylamine N-oxide
    Trimethylamine N-oxide (TMAO) is the organic compound in the class of amine oxides with the formula (CH3)3NO.
  • Dicopper chloride trihydroxide
    Dicopper chloride trihydroxide is the chemical compound with the formula Cu2(OH)3Cl.
  • Carbohydrate
    A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n (where m could be different from n).
  • Cholesterol
    Cholesterol, from the Ancient Greek chole- (bile) and stereos (solid) followed by the chemical suffix -ol for an alcohol, is an organic molecule.
  • Fatty acid
    In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
  • Fat
    Fat is one of the three main macronutrients, along with carbohydrate and protein.
  • Fructose
    Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
  • Galactose
    Galactose (galacto- + -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is less sweet than glucose and fructose.
  • Glycogen
    Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals and fungi.
  • Tannin
    A tannin (or tannoid) is an astringent, polyphenolic biomolecule that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids.
  • Phosphatidylserine
    Phosphatidylserine (abbreviated Ptd-L-Ser or PS) is a phospholipid and is a component of the cell membrane.
  • Lauric acid
    Lauric acid or systematically, dodecanoic acid, is a saturated fatty acid with a 12-carbon atom chain, thus falling into the medium chain fatty acids, is a white, powdery solid with a faint odor of bay oil or soap.
  • Saturated fat
    A saturated fat is a type of fat, in which the fatty acids all have single bonds.
  • Sinalbin
    Sinalbin is a glucosinolate found in the seeds of white mustard, Sinapis alba, and in many wild plant species.
  • Dietary fiber
    Dietary fiber or roughage is the indigestible portion of food derived from plants.
  • Phytic acid
    Phytic acid (known as inositol hexakisphosphate (IP6), inositol polyphosphate, or phytate when in salt form), discovered in 1903, a saturated cyclic acid, is the principal storage form of phosphorus in many plant tissues, especially bran and seeds.
  • Glycemic load
    The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after eating it.
  • Callanetics
    The Callanetics exercise programme was created by Callan Pinckney in the early 1980s.
  • Overall Nutritional Quality Index
    The Overall Nutritional Quality Index is a nutritional rating system developed at the Yale-Griffin Prevention Research Center.
  • Refeeding syndrome
    Refeeding syndrome is a syndrome consisting of metabolic disturbances that occur as a result of reinstitution of nutrition to patients who are starved, severely malnourished or metabolically stressed due to severe illness.
  • Zinc chloride hydroxide monohydrate
    Zinc chloride hydroxide monohydrate is a zinc hydroxy compound with chemical formula Zn5(OH)8Cl2·H2O.
  • Health effects of tea
    According to legend, the health effects of tea have been examined ever since the first infusions of Camellia sinensis about 4700 years ago in China.
  • 7-Dehydrocholesterol
    7-Dehydrocholesterol is a zoosterol that functions in the serum as a cholesterol precursor, and is converted to vitamin D3 in the skin, therefore functioning as provitamin-D3.
  • Anthoxanthin
    Anthoxanthins (flavones and flavonols) are a type of flavonoid pigments in plants.
  • Health effects of wine
    The health effects of wine are mainly determined by its active ingredient alcohol.
  • Nutrigenetics
    Nutrigenetics aims to identify how genetic variation affects response to nutrients.
  • Peonidin
    Peonidin is an O-methylated anthocyanidin derived from Cyanidin, and a primary plant pigment.
  • Protein combining
    Protein combining (also protein complementing) is a dietary strategy for protein nutrition by using complementary sources to optimize biological value and increase the protein quality.
  • Alliin
    Alliin /ˈæli.ɪn/ is a sulfoxide that is a natural constituent of fresh garlic.
  • Sinigrin
    Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the Brassicaceae family such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra) to name but a few.
  • Ubiquinol
    Ubiquinol is an electron-rich (reduced) form of coenzyme Q10.
  • Chelates in animal nutrition
    Chelates ( che·late ) [kee-leyt] in animal feed are organic forms of essential trace minerals such as copper, iron, manganese and zinc.
  • Ergosterol
    Ergosterol (ergosta-5,7,22-trien-3β-ol) is a sterol found in cell membranes of fungi and protozoa, serving many of the same functions that cholesterol serves in animal cells.
  • Ecotrophology
    Ecotrophology is a branch of nutritional science concerned with everyday practice.
  • Nutritional rating systems
    Nutritional rating systems are methods of ranking or rating food products or food categories to communicate the nutritional value of food in a simplified manner to a target audience.
  • Nutrigenomics
    Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression.
  • Human nutrition
    Human nutrition refers to the provision of essential nutrients necessary to support human life and health.
  • Gluconasturtiin
    Gluconasturtiin (phenethylglucosinolate) is one of the most widely distributed glucosinolates in the cruciferous vegetables, mainly in the roots, and is probably one of the plant compounds responsible for the natural pest-inhibiting properties of growing crucifers, such as cabbage, mustard or rape, in rotation with other crops.
  • Alpha-GPC
    L-Alpha glycerylphosphorylcholine (alpha-GPC, choline alfoscerate) is a natural choline compound found in the brain.
  • Fluid balance
    Fluid balance is an aspect of the homeostasis of living organisms in which the amount of water in the organism needs to be controlled, via osmoregulation and behavior, such that the concentrations of electrolytes (salts in solution) in the various body fluids are kept within healthy ranges.