Author: Glossary

  • Behenic acid

    Very long-chain saturated fatty acid (C22:0).  

  • Bdelygmia

    An extreme loathing for food.  

  • Basal metabolic rate (BMR)

    The energy cost of maintaining the metabolic integrity of the body, nerve and muscle tone, respiration and circulation. For children it also includes the energy cost of growth. Experimentally, BMR is measured as the heat output from the body, or the rate of oxygen consumption, under strictly standardised conditions, 12-14 hours after the last meal,…

  • Axial position

    Substituent in a 6-membered nonaromatic ring is above or below the average plane of the ring. A radiographical examination position in which an image is obtained with the central ray entering the body at an angle.  

  • Avitaminosis

    The absence of a vitamin; may be used specifically, as, for example, avitaminosis A, or generally, to mean a vitamin deficiency disease. Any disease resulting from a lack of sufficient vitamin intake. A disorder caused by a lack of vitamins. Clinical conditions caused by severe vitamin deficiency. A condition due to the lack or the…

  • Availability

    (Bioavailability or biological availability). In some foodstuffs, nutrients that can be demonstrated to be present chemically may not be fully available when they are eaten, because the nutrients are chemically bound in a form that is not susceptible to enzymic digestion. A measure (in terms of type, volume and location) of the supply of health…

  • Auxotrophe

    Mutant strain of microorganism that requires one or more nutrients for growth that are not required by the parent organism. Commonly used for microbiological assay of vitamins, amino acids, etc. Auxotrophic mutant. A mutant defective in the synthesis of a given biomolecule. The biomolecule must be supplied to the organism if normal growth is to…

  • Astringency

    The action of unripe fruits and other foods to cause contraction of the epithelial tissues of the tongue, believed to result from a destruction of the lubricant properties of saliva by precipitation by tannins.  

  • Asparagine

    Anon-essential amino acid; the p-amide of aspartic acid. An amino acid, commonly abbreviated asp. In dry, bulk form asparagine appears as a white, crystalline solid. It is found in high amounts in many plants. Detoxifying amino acid. A nonessential amino acid containing two amino groups, four carbons, and two carboxy groups. Asparagine is a nonessential…

  • Ash

    Ash also known as Common Ash. The residue left behind after all organic matter has been burnt off, a measure of the total content of mineral salts in a food. The residue of a substance which has been incinerated at about 525 “C (975°F). Large tree whose bark, leaves and seeds are all used medicinally.…