By Christine Williams, Judith Buttriss
The research of meals and nutrients covers many disciplines together with agriculture, biology, physics, chemistry, nutrition know-how, food, and medication. As study of the hyperlinks among meals and future health maintains to extend, it really is extra very important than ever that experts in such parts as nutrients processing and food be conversant in usually unusual terminology that differing disciplines use. Bender's Dictionary of food and foodstuff expertise meets this want via supplying succinct, authoritative definitions of over 6,100 phrases in nutrients and nutrition expertise, in addition to nutrient composition facts for 340 meals and an appendix on nutrient consumption and different helpful data.
The 8th version joins its predecessors, each one bestseller of their personal correct, as a vital reference e-book for somebody drawn to food, dietetics, meals technological know-how, and foodstuff expertise. the 1st variation was once released forty years in the past and contained 2,000 entries. This version comprises greater than 5,000 succinct authoritative definitions. somebody considering the research of meals and meals know-how will necessarily locate articles and lectures that move the limits of person topics and use surprising terminology and jargon. it's the such a lot finished and updated desk-top reference on hand in case you want to know approximately nutrients and nutrients know-how.
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Additional info for Bender's Dictionary of Nutrition and Food Technology
2) Highly reactive oxygen radicals are formed both during normal oxidative metabolism and in response to infection, radiation and some chemicals. They cause damage to fatty acids in cell membranes, and the products of this damage can then cause damage to proteins and dna. The most widely accepted theory of the biochemical basis of much cancer, and also of atherosclerosis and possibly kwashiorkor, is that the key factor in precipitating the condition is tissue damage by radicals. A number of different mechanisms are involved in protection against, or repair after, oxygen radical damage, involving a number of nutrients, especially vitamin e, carotene, vitamin c and selenium.
Apolipoprotein The protein part of lipoproteins, without the associated lipid. See lipoproteins, plasma. Apollinaris water An alkaline, highly aerated, mineral water (see water, mineral) containing sodium chloride and calcium, 34 sodium and magnesium carbonates, from a spring in the valley of Ahr (in Germany). apoptosis The process of programmed or organised cell death, as opposed to necrosis. aporrhegma Any of the toxic substances formed from amino acids during the bacterial decomposition of a protein.
Anabolism The process of building up or synthesising, see metabolism. anaemia Shortage of haemoglobin in blood (less than 85% of the reference range; <130 g/L in adult men, or <120 g/L in women) leading to chronic pallor and shortness of breath on exertion. Most commonly due to dietary deficiency of iron or chronic blood loss resulting in a reduced number of smaller red blood cells (microcytic) which also include less haemoglobin (hypochromic anaemia). Other dietary deficiencies can lead to anaemia: vitamin b6 deficiency impairs haemoglobin synthesis; vitamin c deficiency impairs iron absorption; folic acid and vitamin b12 deficiencies result in megaloblastic anaemia, the release of immature precursors of red blood cells into the circulation.