Dictionary of Terms

   

1.)  Absorbalean-proprietary combination of plant fibers.  Helps to absorb fat and cholesterol and facilitates weight loss.

2.)  Acerola cherries-small red berries (fruit).  High in vitamin C and bioflavoids.

3.)  Amylase-a starch splitting enzyme.

4.)  Antioxidants-vitamins, minerals, enzymes, or phytochemicals, etc. that prevent free radical damage to the cells and oxidation of fats in the body.

5.)  Barley juice powder-juice extracted from barley.  High in enzymes, vitamins, minerals, protein, and chlorophyll

6.)  Bioavailability-rate or extent to which a nutrient or drug enters the general circulation.

7.)  Bioflavonoids or flavonoids-dietary antioxidants found in fruits, vegetables, legumes, and tea. There are over 5000 flavonoids in nature.  Potentiates the effects of vitamin C.

8.)  Bran-outer layer of grains which is considered an undigestable fiber.

9.)  Bromelain-a proteolytic enzyme extracted from the stem of the pineapple plant.  Helps to digest and dissolve mucous that bacteria use to protect themselves from the immune system.

10.)  Carotenoid-these are pigments of plants that have nutritional and antioxidant qualities.There are over 500 different plant pigments.  Ex.-beta carotene.

11.)  Carrageen-a fiber derived from Irish moss.

12.)  Chlorophyll-green coloring substance in plants.  Resembles the red blood cell in its chemical structure.  Blood rejuvenator.

13.)  d-calcium gluconate-phytochemical in plants found to be a potent inhibitor of chemical carcinogenesis (production of cancer).

14.)  D-salina=dunalielia saline algae-an algae that provides the most diverse natural source of carotenoid-beta carotene, alpha-carotene, cryptoxanthin, zeaxanthin, and lutein are a few.

15.)  Detoxification-to remove toxins or poisons from the body.

16.)  Fiber-indigestible components of carbohydrates found in the skins of fruits and vegetables and the coverings of cereal grains  They foster good intestinal function and elimination.  Some parts of fibers are digested by intestinal bacteria.  

17.)  Free radical-unstable molecules that cause irritation, breakdown of tissues and aging.

18.)  Fructooligosaccharides-short chain carbohydrates.   Sugars linked together with unique bonds so the body can't digest them.  They pass through the intestines onto the large intestine where they can feed the beneficial bacteria.

19.)  Garcinia cambogia-South Asian tree.  The rind of the fruit contains (-) hydroxycitric acid which influences the body's production of fats from carbohydrates and suppresses the appetite naturally.

20.)  Glucomannan-extract of konjac root, has fat binding ability.  Attracts water and swells more than any other known fiber.  Is a pectin like gel fiber that helps in lowering cholesterol.

21.)  Guar gum-a plant mucilage (fiber) found in legumes.

22.)  Hawthorn berries-high in catechins.  These berries come from a shrub native to Europe.  High in catechins and flavonoids, anthocyanidans and proanthocyanidins (responsible for the red and blue colors in all berries).  Helps to improve blood flow to the heart, balances blood pressure, acts as a anti-inflammatory and prevents collagen destruction in joints.

23.)  HDL (high density lipoproteins)-dense protein fat molecules that circulate in the blood, picking up used or unused cholesterol and taking them back to the liver.

24.)  Indole-3-carbinol-a phytochemical found in cruciferous vegetables like green cabbage. It increases healthy metabolism of estrogen.

25.)  Insoluble fiber-insoluble in water, but absorbs water to increase fecal size and weight. Example-wheat bran.

26.)  Inulin-a carbohydrate found in Jerusalem artichokes that helps to promote normal blood sugar. Inulin also promotes the growth of friendly bacteria in the intestines.

27.)  Kelp-a seaweed used for its mineral and iodine content.  Helps to detoxify intestinal toxins and heavy metals.

28.)  L-methionine-an amino acid that prevents excess fat buildup in the liver and body.  Also works as an antioxidant.  Contains sulfur for strong hair and nails.

29.)  Lactobaccillus acidophilus-friendly bacteria in the intestinal tract that play a role in   immune function and the nutritional status of the body.  Lactobaccillus produce substances that inhibit the growth of negative bacteria.  Ex.-lactic and acetic acid.  

30.)  LDL (Low density lipoproteins)-made in the liver and carry cholesterol in the blood to the organs and cells.

31.)  Lipase-a fat splitting digestive enzyme.

32.)  Locust bean gum-a mucilage fiber extracted from the locust bean.

33.)  Lutein-a carotene found in tomatoes and dark green vegetables like spinach and kale. Concentrated in retina of the eye, helps prevent macular degeneration.

34.)  Lycopene-is a carotenoid, a red pigment from tomatoes.  Is prevalent in the testes, prostate, and human plasma.

35.)  Metabolism-sum of all physical and chemical changes that take place in the body.

36.)  Papain-the protein-digesting enzyme from papaya.

37.)  Pectin-fiber found in all plant cell walls.  An apple peel is 15% pectin.  Pectin's gel forming qualities are responsible for lowering cholesterol.

38.)  Phytochemical-plant chemicals.

39.)  Polyphenol catechin-a phytochemical which acts in the body as an anti-inflammatory.

40.)  Polyphenol catechin-bioflavonoids that quench free radicals.

41.)  Probiotics-the bacteria found in the healthy intestines.  Ex.-lactobacillus and bifidobacteria.

42.)  Protease-a protein splitting enzyme.

43.)  Saturated fats-commonly found in animals and are hard at room temperature.  Lard, suet, and butter are saturated animal fats.  Coconut and palm oils are saturated vegetable oils.

44.)  Soluble fiber-water soluble fiber helps to lower cholesterol.  Ex.-gums, pectin, oat bran.

45.)  Spirulina-a blue-green microalgae which is 60 to 70% protein.  Spirulina has the highest vitamin B12 content of any unprocessed plant or animal food.

46.)  Stevia-an herb used as a flavor enhancer.  Also inhibits the growth of harmful bacteria and other infectious organisms.

47.)  Synergy-the combined action or operation of nutrients.

48.)  Tocopherol-fat soluble compounds with varying degrees of antioxidant vitamin E activity.

49.)  Trivalent chromium-is three types of chromium-chromium glutathionate, chromium nicotinate, and chromium chelate.

50.)  Unrefined oils-seed, nut, or vegetable oils that have not been processed.  Ex.-cold pressed oils.

51.)  Unsaturated fats-are unstable at room temperatures and sensitive to interactions with oxygen, light, and heat.

52.)  Wheatgrass-grass grown from wheat,  high in chlorophyll and taken as a rejuvenator and purifier of the blood.  An anti-aging food.

53.)  Yucca-a desert plant that is both a food and antioxidant.

54.)  Zeaxanthin-a carotene found in tomatoes and dark green vegetables like spinach and kale.  Protects against macular degeneration.