Mindblown: a blog about philosophy.
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Mannose
A six-carbon (hexose) sugar found in small amounts in legumes, manna, and some gums. Also called seminose and carubinose. A six-carbon sugar that can be converted to fructose via phosphorylation and isomerization. A simple sugar, molecular weight 180.16 kD, present in certain plants, such as legumes. It is an aldohexose.
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Mannosans
Polysaccharides containing mannose.
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Maltose
Malt sugar, or maltobiose, a disaccharide consisting of two glucose units linked α 1-4. A 12-carbon disaccharide sugar made up of two molecules of glucose and occurring in starch and glycogen. A disaccharide. It is an intermediate product formed in the breakdown of starch during digestion. A sugar formed by digesting starch or glycogen. A…
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Maltodextrin
A polymer of glucose made by acid hydrolysis of starch. Maltodextrins are polymers of glucose molecules linked by glycosidic bonds. Maltodextrins, some times referred to as glucose polymers, are produced by partial hydrolysis of starch molecules, which are longer polymers of glucose. Maltodextrins have theoretical advantages over simpler carbohydrates due to the larger size of…
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Maltase
Enzyme that hydrolyses maltose to yield two molecules of glucose; present in the brush border of the intestinal mucosal cells. An enzyme that breaks down maltose into dextrose. An enzyme in the small intestine which converts maltose into glucose. An enzyme, present in saliva and pancreatic juice, that converts maltose into glucose during digestion. An…
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Malondialdehyde
An oxidation (degradation) product of unsaturated fatty acids, often used as an index of pro-oxidant action and of potential damage to lipids by pro-oxidant species such oxygen free radicals.
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Malnutrition
Disturbance of form or function arising from deficiency or excess of one or more nutrients. Inadequate supply of nutrients. A nutritional deficiency due to the lack of the basic elements of a balanced diet. Usually brought on by a severe food shortage, malnutrition can also be caused by inadequate absorption of food or an intake…
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Maillard reaction
Non-enzymic reaction between lysine in proteins and sugars, on heating or prolonged storage. A dark color to certain foods resulting from the chemical interactions between sugars and proteins. A nonenzymatic browning reaction of reducing sugars, in which they condense with amino acids. It is a sequence of reactions resulting in the formation of a mixture…
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Mad cow disease
Bovine spongiform encephalopathy. Also known as bovine spongiform encephalopathy (BSE); a chronic, degenerative disorder that affects the central nervous system of cattle. Since 1996, concerns have arisen that there is a link between a disease in humans called new variant Creutzfeldt-Jakob disease and mad cow disease. Both are fatal brain diseases with unusually long incubation…
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Macrocytes
Large immature precursors of red blood cells found in the circulation in pernicious anaemia and in folic acid deficiency, due to impairment of the normal maturation of red cells; hence macrocytic anaemia. The largest type of erythrocyte. An unusually large red blood cell found in people who have pernicious anaemia. Abnormally large erythrocyte (red blood…
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