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Amino Acids: play central roles both as building blocks of proteins and as intermediates in metabolism. Humans can produce 10 of the 20 amino acids. The others must be supplied in the food. Failure to obtain enough of even 1 of the 10 essential amino acids, those that we cannot make, results in degradation of the body's proteins—muscle and so forth—to obtain the one amino acid that is needed. Unlike fat and starch, the human body does not store excess amino acids for later use—the amino acids must be in the food every day.
(www.biology.arizona.edu/biochemistry/problem_sets/aa/aa.html)
Citrulline: a non-standard amino acid that is not normally present in protein. Citrulline is created in the body as an intermediate in the conversion of the amino acid ornithine to arginine in a metabolic pathway called the urea cycle. Citrulline was first isolated from watermelon. The term citrulline was coined in 1930 from citrullus, the Latin name of the watermelon.
(www.medterms.com/script/main/art.asp?articlekey=24640)
Fatty Acids: one of many molecules that are long chains of lipid-carboxylic acid found in fats and oils and in cell membranes as a component of phospholipids and glycolipids. An “essential fatty acid” is a polyunsaturated fatty acid needed by the body that is synthesized by plants but not by the human body and is therefore a dietary requirement. “Omega-3 fatty acids” are a class of fatty acids found in fish oils, especially in salmon and other cold-water fish, that lowers the levels of cholesterol and LDL (low-density lipoproteins) in the blood. “Free fatty acids” are by-products of the emtabolism of fat in adipose tissues. “Trans fatty acids” (trans fats) are made through hydrogenation to solidify liquid oils. They increase the shelf life of oils and are found in vegetable shortenings and in some margarines, crackers, cookies, and snack foods. Intake of trans fatty acids increases blood LDL-cholesterol ("bad" cholesterol) levels and raises the risk of coronary heart disease.
(www.medterms.com/script/main/art.asp?articlekey=15385)
Flax Seed Oil: derived from the seeds of the flax plant. Flaxseed oil and flaxseed contain substances that promote good health. Flaxseed oil is rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health conditions. Flaxseed, in addition to ALA, contains a group of chemicals called lignans that may play a role in the prevention of cancer.
(www.umm.edu/altmed/articles/flaxseed-oil-000304.htm)
Gammalinolenic Acid: is an essential fatty acid (EFA) in the omega-6 family that is found primarily in plant-based oils. EFAs are essential to human health but cannot be made in the body. For this reason, they must be obtained from food. EFAs are needed for normal brain function, growth and development, bone health, stimulation of skin and hair growth, regulation of metabolism, and maintenance of reproductive processes.
(www.healthandage.com)
Glucose: also known as monosaccharide (or simple sugar), it is an important carbohydrate in biology. The cell uses it as a source of energy and metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration in both prokaryotes and eukaryotes. The name comes from the Greek word glykys, which means "sweet", plus the suffix "-ose" which denotes a carbohydrate. Two isomers of the aldohexose sugars are known as glucose, only one of which (D-glucose) is biologically active. This form (D-glucose) is often referred to as dextrose (dextrose monohydrate), especially in the food industry. This article deals with the D-form of glucose. The mirror-image of the molecule, L-glucose, cannot be used by cells. Glucose is commonly available in the form of a white substance or as a solid crystal. It can also be commonly found as an aqueous solution.
(http://en.wikipedia.org/wiki/Glucose)
Glycogen: the major form of stored carbohydrate in animals. This crucial molecule is a homopolymer of glucose. Glycogen is a very compact structure that results from the coiling of the polymer chains. This compactness allows large amounts of carbon energy to be stored in a small volume, with little effect on cellular osmolarity.
(www.med.unibs.it/~marchesi/glycogen.html)
Hexacosanoic Acid: a fatty acid. Fatty acids are necessary chemicals in the body. They are found in more complex chemicals such as triglycerides, phospholipids, sphingolipids, glycolipids, and others. Triglycerides, are the main chemicals in "fat"; they are primarily a storage form. Phospholipids are part of the membranes that surround all cells in the body and the smaller structures inside the cells. Sphingolipids and glycolipids are complex chemicals that are found mainly in brain and nerve cells; gangliosides and myelin are in this category. The bottom line is that fatty acids are absolutely necessary for many normal body functions. We couldn't live without them. Fatty acids are found in the foods we eat. They are in particularly high amounts in fatty or greasy foods, fried foods, and oils. They are also present in large amounts in nuts and seeds. Meat, even lean cuts, have a lot of fatty acid in them. On the other hand, vegetables, fruits, and starchy foods (e.g. pasta or breads) are relatively low in fatty acids.
(www.x-ald.nl/biochemistry.htm)
High-Density Lipoprotein: also known as HDL. This is the form of "good" cholesterol. Lipoproteins are proteins in the blood that move cholesterol, triglycerides, and other lipids to various tissues. Studies of both men and women have shown that the higher your HDL, the lower your risk of coronary artery disease, thus HDL is sometimes referred to as "good" cholesterol. The main function of HDL is to help soak up excess cholesterol from the walls of blood vessels and carry it to the liver, where it breaks down and is removed from the body in the bile.
(www.healthcentral.com/cholesterol/introduction-10116-108.html)
Low-Density Lipoprotein: a type of cholesterol (aka LDL). Too much LDL in the blood can clog arteries.
(http://apps.uwhealth.org/health/adam/hie/1/003495.htm)
L-Taurine: a non-essential amino acid that helps stabilize the excitability of membranes. The body can make taurine from methionine and cysteine, which is why it's considered nonessential. But it can also be obtained from animal protein foods such as meat, milk, eggs and fish. Not only is taurine a potent antioxicant, but it also has been shown to affect some of the risk factors of heart disease.
(www.bodybuildingforyou.com/health-supplements/l-taurine-benefit-side-effect.html)
Monounsaturated: fatty acids that have one double-bonded (unsaturated) carbon in the molecule. Monounsaturated fats are typically liquid at room temperature but start to turn solid when chilled. Olive oil is an example of a type of oil that contains monounsaturated fats. Monounsaturated fats can have a beneficial effect on your health… when eaten in moderation and when used to replace saturated fats or trans fats. Monounsaturated fats can help reduce bad cholesterol levels in your blood and lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells. Monounsaturated fats are also typically high in vitamin E, an antioxidant vitamin most Americans need more of.
(www.americanheart.org/presenter.jhtml?identifier=3045795)
Nutraceuticals: the term is a fusion of the two words "nutritional" and "pharmaceutical" and refers to foods thought to have a beneficial effect on human health. It can also refer to individual chemicals which are present in common foods (and therefore may be delivered in a non-drug form). Many such nutraceuticals are phytonutrients. Dr. Stephen DeFelice coined the term in 1989. The term has no regulatory definition, but it is commonly used in marketing. It is certainly not a new concept. Chinese medicine would be one example. Another would be Hippocrates who is quoted as saying, "Let your food be your medicine and let your medicine be your food." Nutraceuticals are often used in nutrient premixes or nutrient systems in the food and pharmaceutical industries. Nutraceuticals are sometimes called functional foods.
(http://encyclopedia.thefreedictionary.com/portmanteau)
Phytonutrients: in broad terms, they are said to be any chemical or nutrient derived from a plant source. However, in common usage, they have a more limited definition. They are usually used to refer to compounds found in plants that are not required for normal functioning of the body but that nonetheless have a beneficial effect on health or an active role in the amelioration of disease. Thus, they differ from what are traditionally termed nutrients in that they are not a necessity for normal metabolism, and their absence will not result in a deficiency disease -- at least not on the timescale normally attributed to such phenomena. A minority claim that many of the diseases afflicting the people of industrialized nations are the result of those people's lack of phytonutrients in their diet. What is beyond dispute is that phytonutrients have many and various salubrious functions in the body. For example, they may promote the function of the immune system, act directly against bacteria and viruses, reduce inflammation, and be associated with the treatment and/or prevention of cancer, cardiovascular disease and any other malady affecting the health or well-being of an individual.
(http://encyclopedia.thefreedictionary.com/phytonutrients)
Prostaglandin: a member of the lipid class of biochemicals known for their potent physiological properties. They belong to a subclass of lipids known as the eicosanoids (which are signaling molecules derived from omega-3 or omega-6 fats) because of their structural similarities to the C-20 polyunsaturated fatty acids. In general, prostaglandins act in a manner similar to that of hormones, by stimulating target cells into action. However, they differ from hormones in that they act locally, near their site of synthesis, and they are metabolized very rapidly.
(http://micro.magnet.fsu.edu/micro/gallery/prostaglandin/prostaglandin.html)
Protease: an enzyme responsible for digesting proteins in your food, which is probably one of the most difficult substances to metabolize. Because of this, protease is considered to be one of the most important enzymes that we have. If the digestive process is incomplete, undigested protein can wind up in your circulatory system, as well as in other parts of your body.
(http://greenwoodhealth.net/np/protease.htm)
Sugar: there are 4 classes of simple sugars which are regarded by most nutritionists as "harmful" to optimal health when prolonged consumption in amounts above 15% of the carbohydrate calories are ingested: Sucrose, fructose, honey, and malts. Some of you may be surprised to find honey here. Although honey is a natural sweetener, it is considered a refined sugar because 96% of dry matter are simple sugars: fructose, glucose and sucrose. It is little wonder that the honey bear is the only animal found in nature with a problem with tooth-decay (honey decays teeth faster than table sugar). Honey has the highest calorie content of all sugars with 65 calories/tablespoon, compared to the 48 calories/tablespoon found in table sugar. The increased calories are bound to cause increased blood serum fatty acids, as well as weight gain, on top of the risk of more cavities. Simple sugars have been observed to aggravate asthma, move mood swings, provoke personality changes, muster mental illness, nourish nervous disorders, deliver diabetes, hurry heart disease, grow gallstones, hasten hypertension, and add arthritis. Because refined dietary sugars lack minerals and vitamins, they must draw upon the body's micro-nutrient stores in order to be metabolized into the system. When these storehouses are depleted, metabolization of cholesterol and fatty acid is impeded, contributing to higher blood serum triglycerides, cholesterol, promoting obesity due to higher fatty acid storage around organs and in sub-cutaneous tissue folds. Because sugar is devoid of minerals, vitamins, fiber, and has such a deteriorating effect on the endocrine system, major researchers and major health organizations (American Dietetic Association and American Diabetic Association) agree that sugar consumption in America is one of the 3 major causes of degenerative disease.
(www.healingdaily.com/detoxification-diet/sugar.htm)
Terpenes: any natural product, other than alkaloids, which show medicinal properties or biological activity. Terpenes are widespread in nature, mainly in plants as constituents of essential oils. Their building block is the hydrocarbon isoprene. Terpene hydrocarbons therefore have molecular formulas (C5H8)n, they are classified according to the number of isoprene units: monoterpenes have 2 isoprene units, sesquiterpenes have 3 isoprene units, diterpenes have 4 isoprene units, triterpenes have 6 isorene units, tetraterpenes have 8 isoprene units. For example: Menthol, a monoterpene (10 carbons) isolated from various mints, is a topical pain reliever and antipuretic (relieves itching). Plants in the mint family have been used for medicinal purposes since before 2000 BC, but menthol was not isolated until 1771. Thujone, another monoterpene, is the toxic agent found in Artemisia absinthium (wormwood) from which the liqueur, absinthe, is made. Borneol and camphor are two common monoterpenes. Borneol, derived from pine oil, is used as a disinfectant and deodorant. Camphor is used as a counterirritant, anesthetic, expectorant, and antipruritic, among many other uses.
(www.chemie.fu-berlin.de/chemistry/oc/terpene/terpene_en.html)
Triglycerides: the chemical form in which most fat exists in food as well as in the body. They are also present in blood plasma and, in association with cholesterol, form the plasma lipids. Triglycerides in plasma are derived from fats eaten in foods or made in the body from other energy sources like carbohydrates. Calories ingested in a meal and not used immediately by tissues are converted to triglycerides and transported to fat cells to be stored. Hormones regulate the release of triglycerides from fat tissue so they meet the body's needs for energy between meals.
(www.americanheart.org/presenter.jhtml?identifier=4778)
Vitamin F: essential fatty acids are composed of two fatty acids - linoleic acid (LA) and alpha-linoleic acid (LNA) - with linoleic acid being the most complete fatty acid. There are two basic categories of EFA's (essential fatty acids) - omega-3 and omega-6, which include linoleic acid and gamma-linoleic acid. The body is not capable of manufacturing essential fatty acids, while the fatty acid arachidonic acid can be synthesized in the body from linoleic acid. Fatty acids are needed for normal growth and behavior and helps with healthy cell membranes, a well-balanced hormone level and properly working immune system. Omega-3 and omega-6 fatty acids are polyunsaturated fatty acids (PUFA), meaning they contain more than one cis double bond. In all omega-3 fatty acids, the first double bond is located between the third and fourth carbon atom counting from the methyl end of the fatty acid (n-3). Similarly, the first double bond in all omega-6 fatty acids is located between the sixth and seventh carbon atom from the methyl end of the fatty acid (n-6). Scientific abbreviations for fatty acids tell the reader something about their structure. One scientific abbreviation for alpha-linolenic acid (ALA) is 18:3n-3. The first part (18:3) tells the reader that ALA is an 18-carbon fatty acid with 3 double bonds, while the second part (n-3) tells the reader that the first double bond is in the n-3 position, which defines it as an omega-3 fatty acid. Although humans and other mammals can synthesize saturated and some monounsaturated fatty acids from carbon groups in carbohydrate and protein, they lack the enzymes necessary to insert a cis double bond at the n-6 or the n-3 position of a fatty acid (1). Consequently, omega-6 and omega-3 fatty acids are essential nutrients. The parent fatty acid of the omega-6 series is linoleic acid (LA; 18:2n-6) and the parent fatty acid of the omega-3 series is ALA. Humans can synthesize long-chain (20 carbons or more) omega-6 fatty acids, such as dihomo-gamma-linolenic acid (DGLA; 20:3n-6) and arachidoni acid (AA; 20:4n-6) from LA and long-chain omega-3 fatty acids, such as eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) from ALA (see Metabolism and Bioavailability below). It has been estimated that the ratio of omega-6 to omega-3 fatty acids in the diet of early humans was 1:1, but the ratio in the typical Western diet is now almost 10:1 due to increased use of vegetable oils rich in LA and declining fish consumption. A large body of scientific research suggests that increasing the relative abundance of dietary omega-3 fatty acids may have a number of health benefits.
(www.drlera.com/VITAMINS/vitamin_f.htm)
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