Category: C

Those pathways of metabolism concerned with the breakdown and oxidation of fuels and hence provision of metabolic energy. People who are undernourished or suffering from cachexia are sometimes said to be in a catabolic state, in that they are catabolising their body tissues, without replacing them. Energy-yielding pathway. The phase of metabolism involved in the…

About 75% of the proteins of milk are classified as caseins; a group of 12-15 different proteins. One of the proteins found in milk. Chief protein of milk, the basis of curds and cheese. A milk protein. Casein is precipitated out of milk in acid conditions or by the action of rennin: it is the…

Presence of abnormally large amounts of carotene in blood plasma. Also known as xanthaemia.  

A dipeptide, β-alanyl-histidine, found in the muscle of most animals. Its function is not known. A dipeptide synthesized from P alanine and histidine. Found in muscle, where it activates myosin ATPase. Carnosine also serves to buffer the acidic state that develops in working muscle. A chemical, β-alanylhistidine, present in brain and muscle. It has been…

A derivative of the amino acid lysine, required for the transport of fatty acids into mitochondria for oxidation. An essential component of fatty acid oxidation; participates in the transport of fatty acids into the mitochondrion prior to oxidation. Carnitine also functions as an acyl group acceptor that facilitates mitochondrial export of excess carbons in the…

Able to prevent the formation of dental caries. Common cariostatic agents include fluoride and chlorhexidine.  

Ability to cause caries.  

Any chronic disorder affecting the muscle of the heart. May be associated with alcoholism and vitamin B3 deficiency. A defect of the heart muscle. A type of disease affecting the heart muscle, sometimes caused by alcoholism. Structural or functional disease of the heart muscle (the myocardium). A condition in which the heart muscle has been…

Historically it was difficult to determine the various carbohydrates present in foods, and an approximation was often made by subtracting the measured protein, fat, ash, and water from the total weight.  

A medium-chain fatty acid (C8:0).