Category: E

Enzymes that hydrolyse esters, i.e. cleave the ester linkage to form free acid and alcohol. Those that hydrolyse the ester linkages of fats are generally known as Upases, and those that hydrolyse phospholipids as phospholipases. An enzyme that splits organic compounds such as fats. An enzyme that catalyzes the hydrolysis of esters into their constituent…

Compound formed by condensation between an acid and an alcohol, e.g. ethyl alcohol and acetic acid yield the ester ethyl acetate. Fats are esters of the alcohol glycerol, and long-chain fatty acids. Many esters are used as synthetic flavours. An organic compound formed by the reaction of an acid and an alcohol. Many flavoring agents…

Polyunsaturated fatty acids of the n-6 (linoleic acid) and n-3 (linolenic acid) series, which are essential dietary components because they cannot be synthesised in the (human) body. They are essential components of cell membranes; they are also precursors of prostaglandins, prostacyclins and related hormones and signalling molecules. The group of polyunsaturated fatty acids of plants…

The formation and development of the red blood cells in the bone marrow. The formation of red blood cells from certain stem cells. Stimulated by the protein erythropoietin. The formation of erythrocytes, erythropoietin. The process for the synthesis of red blood cells. Process of erythrocyte production; it normally occurs in the bone marrow. The process…

The D-isomer of ascorbic acid; used in foods as an antioxidant but has little vitamin activity. A composite akin to ascorbic acid but lacking discernible nutritional value is incorporated into meat products containing nitrite as an anti-carcinogenic measure. This substance serves to impede the production of nitrosamines, which have been associated with cancer formation.  

A toxic mono-unsaturated fatty acid, (C22:ω9) found in rape seed (Brassica napus) and mustard seed (B. junca and B. nigra) oils. Low erucic acid varieties of rape seed (canola) have been developed for food use. A toxic monounsaturated fatty acid, which is found in the plant family Cruciferae, notably in Brassica. The oils from rapeseed…

A sterol isolated from yeast; when treated with ultraviolet light, it is converted to ergocalciferol; the main industrial source of vitamin D. A plant sterol that, when irradiated with ultraviolet light, is converted to ergocalciferol (vitamin D2). A sterol found in yeasts and fungi and in plant and animal fat. Under the action of sunlight or…

Bond to a substituent in a 6- membered non-aromatic ring is parallel to one of the bonds in the ring.  

A syndrome characterised by debilitating muscle pain and high eosinophilia count.  

A white blood cell with granules that can be stained by eosin dyes. Eosinophils participate in allergic and hypersensitivity reactions. Polymorphonuclear leukocytes made in the bone marrow. They circulate in the blood for a number of hours (three to eight) and then migrate into the tissue where they reside. They kill parasites too large to…