i·so·fla·vo·noid (ī′sō-flā′vō-noid′) noun: Any of a large group of water-soluble flavones that are plant pigments, are thought to be antioxidants, and are found in a variety of foods, especially soy products. Source: www.thefreedictionary.com/isoflavonoid
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Flavone
fla·vone (flā′vōn′) noun: 1. A crystalline compound, C15H10O2, the parent substance of a number of important yellow pigments, occurring on the leaves or in the stems and seed capsules of many primroses. 2. Any of a class of crystalline flavonoids that are found in citrus fruits, celery, and other foods. Source: www.thefreedictionary.com/flavone
Rutin
Rutin is a plant pigment (flavonoid) that is found in certain fruits and vegetables. Rutin is used to make medicine. The major sources of rutin for medical use include buckwheat, Japanese pagoda tree, and Eucalyptus macrorhyncha. Other sources of rutin include the leaves of several species of eucalyptus, lime tree flowers, elder flowers, hawthorn leaves […]
Flavanoid
Any of a large group of water-soluble plant pigments, including the anthocyanins, isoflavonoids, and flavones, that are antioxidants and are found in a variety of foods. Other Names Bioflavonoid, Bioflavonoid Complex, Bioflavonoid Concentrate, Bioflavonoid Extract, Bioflavonoïde, Bioflavonoïdes d’Agrumes, Citrus Bioflavones, Citrus Bioflavonoid, Citrus Bioflavonoids, Citrus Bioflavonoid Extract, Citrus Flavones, Citrus Flavonoids, Complexe de Bioflavonoïdes, Concentré […]
Daiastase
Diastase [dahy-uh-steys, -steyz] an enzyme that breaks down starch into maltose, then dextrose, and is present in malt. Source: dictionary.reference.com/browse/diastase
Invertase
Invertase [in-vur-teys, -teyz] noun, Biochemistry: an enzyme, occurring in yeast and in the digestive juices of animals, that causes the inversion of cane sugar into invert sugar. Uses Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candymaking. It is usually derived from yeast and is sold either […]
Glucoamylase
enzyme noun, cell biology: An enzyme that breaks down starches and dextrins into glucose. The enzyme is produced by fungi, especially those in the Aspergillus genus. Source: www.mondofacto.com/facts/dictionary?glucoamylase
Amylase
Amylase [am-uh-leys, -leyz] noun, Biochemistry: 1. any of a widely distributed class of enzymes that catalyze the hydrolysis of starch, glycogen, and related polysaccharides to oligosaccharides, maltose, or glucose. 2. any of several digestive enzymes that break down starches. In simple terms, amylase enzymes break down bigger molecules (starch, glycogen, maltose, glucose, etc.) into smaller, […]
Ox Bile
Ox Bile Ox bile has a number of medicinal uses, but is perhaps most popular as a way for patients to improve their metabolic processing of fats and certain vitamins, and as a treatment for chronic constipation. It is also believed by many to help prevent gallstones and reduce liver inflammation. Most health care professionals […]
Pepsin
pep·sin also pep·sine (pĕp′sĭn) noun: 1. A digestive enzyme found in gastric juice that catalyzes the breakdown of protein to peptides. 2. A substance containing pepsin, obtained from the stomachs of hogs and calves and used as a digestive aid. Source: www.thefreedictionary.com/pepsin