antioxidant
/ˌæntiˈɑksədənt/
noun
a substance, such as vitamin E, that helps clean the body of harmful substances
phytochemical
/fˌaɪɾəkˈɛmɪkəl/
noun
a chemical substance obtained from plants that is biologically active but not nutritive
carbohydrate
/ˌkɑɹboʊˈhaɪˌdɹeɪt/, /ˌkɑɹboʊˈhaɪdɹət/
noun
a substance that contains or consists of hydrogen, oxygen, and carbon that provide heat and energy for the body, such as starch or sugar
amino acid
/ɐmˈiːnoʊ ˈæsɪd/
noun
any organic compound that creates the basic structure of proteins
protein
/ˈpɹoʊˌtin/
noun
a substance found in food such as meat, eggs, seeds, etc., which is an essential part of the diet and keeps the body strong and healthy
fatty acid
/fˈæɾi ˈæsɪd/
noun
a type of acid that is found in nuts, fish, some fruits, etc.
lipid
/ˈɫaɪpəd/
noun
any of a class of organic substances that don't dissolve in water that include many natural oils, waxes, and steroids
nucleic acid
/nuːklˈɪɪk ˈæsɪd/
noun
(biochemistry) any of various macromolecules composed of nucleotide chains that are vital constituents of all living cells
fat
/ˈfæt/
noun
a substance taken from animals or plants and then processed so that it can be used in cooking
fiber
/ˈfaɪbɝ/
noun
a particular substance is some food that makes the stomach and bowels work better, which results in a healthier body
mineral
/ˈmɪnɝəɫ/, /ˈmɪnɹəɫ/
noun
a solid and natural substance that is not produced in the body of living beings but its intake is necessary to remain healthy
nutrition
/nuˈtɹɪʃən/
noun
the field of science that studies food and drink and their effects on the human body
essential
/ɛˈsɛnʃəɫ/, /iˈsɛnʃəɫ/
adjective
being very important or necessary
vitamin
/ˈvaɪtəmən/
noun
natural substances that are found in food, which the body needs in small amounts to remain healthy, such as vitamin A, B, etc.
water
/ˈwɔtɝ/
noun
a liquid with no smell, taste, or color, that falls from the sky as rain, and we use for washing, cooking, drinking, etc.
monosaccharide
/ˌmɑnəˈsækɝˌaɪd/
noun
a sugar (like sucrose or fructose) that does not hydrolyse to give other sugars; the simplest group of carbohydrates
glucose
/ˈɡɫuˌkoʊs/
noun
a basic kind of sugar that is a component of carbohydrates and provides energy for many living organisms
fructose
/ˈfɹəkˌtoʊs/
noun
a simple sugar found in honey and in many ripe fruits
galactose
/ɡəˈɫæktoʊs/
noun
a simple sugar found in lactose
polysaccharide
/ˌpɑˌɫiˈsækɝˌaɪd/
noun
any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules
starch
/ˈstɑɹtʃ/
noun
a white carbohydrate food substance that exists in flour, potatoes, rice, etc.
triglyceride
/tɹaɪˈɡɫɪsɝˌaɪd/
noun
glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
glycerol
/ˈɡɫɪsɝˌoʊɫ/
noun
a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils
disaccharide
/dˌɪsɐkhˈɑːɹaɪd/
noun
any of a variety of carbohydrates that yield two monosaccharide molecules on complete hydrolysis
sucrose
/ˈsukɹoʊs/
noun
a complex carbohydrate found in many plants and used as a sweetening agent
lactose
/ˈɫæktoʊs/
noun
a sugar comprising one glucose molecule linked to a galactose molecule; occurs only in milk
maltose
/ˈmɔɫtoʊs/
noun
a white crystalline sugar formed during the digestion of starches
glycogen
/ˈɡɫaɪkədʒɪn/
noun
one form in which body fuel is stored; stored primarily in the liver and broken down into glucose when needed by the body
saturated fatty acid
/sˈætʃɚɹˌeɪɾᵻd fˈæɾi ˈæsɪd/
noun
a type of fat molecule that contains no double bonds between carbon atoms and is typically solid at room temperature
unsaturated fatty acid
/ʌnsˈætʃɚɹˌeɪɾᵻd fˈæɾi ˈæsɪd/
noun
a type of fat that contains one or more double bonds in its chemical structure and is considered healthier for the body
omega-3
/oʊmˈeɪɡə θɹˈiː/
noun
a group of fatty acids found in fish or other seafood, which is considered very good for the body
omega-6
/oʊmˈeɪɡə sˈɪks/
noun
a polyunsaturated fatty acid whose carbon chain has its first double valence bond six carbons from the beginning
trans fatty acid
/tɹˈænz fˈæɾi ˈæsɪd/
noun
a type of unsaturated fat that is created when oil becomes solid after being chemically processed, a process such as the making of margarine
polyunsaturated fatty acid
/pˌɑːlɪˈʌnsɐtʃɚɹˌeɪɾᵻd fˈæɾi ˈæsɪd/
noun
an unsaturated fatty acid whose carbon chain has more than one double or triple valence bond per molecule; found chiefly in fish and corn and soybean oil and safflower oil
insoluble
/ˌɪnˈsɑɫjəbəɫ/
adjective
(of a substance) incapable of being dissolved
soluble
/ˈsɑɫjəbəɫ/
adjective
(of a substance) able to break up and disperse within a fluid
cellulose
/ˈsɛɫjəˌɫoʊs/
noun
a polysaccharide that is the chief constituent of all plant tissues and fibers
oligosaccharide
/ˈɑːlɪɡˌɑːsɐkˌɑːɹaɪd/
noun
any of the carbohydrates that yield only a few monosaccharide molecules on complete hydrolysis
wax
/ˈwæks/
noun
a solid, fatty substance that is typically melted to make candles, used for coating surfaces or as a component of certain cosmetic or medical products
ester
/ˈɛstɝ/
noun
organic compound formed by reaction between an acid and an alcohol with elimination of water
enzyme
/ˈɛnˌzaɪm/
noun
a substance that all living organisms produce that brings about a chemical reaction without being altered itself
calcium
/ˈkæɫsiəm/
noun
a soft silver-white metal that is an important element in bones and teeth
chlorine
/ˈkɫɔɹin/
noun
a common nonmetallic element belonging to the halogens; best known as a heavy yellow irritating toxic gas; used to purify water and as a bleaching agent and disinfectant; occurs naturally only as a salt (as in sea water)
magnesium
/mæɡˈniziəm/
noun
a light silver-white ductile bivalent metallic element; in pure form it burns with brilliant white flame; occurs naturally only in combination (as in magnesite and dolomite and carnallite and spinel and olivine)
phosphorus
/ˈfɑsfɝəs/
noun
a multivalent nonmetallic element of the nitrogen family that occurs commonly in inorganic phosphate rocks and as organic phosphates in all living cells; is highly reactive and occurs in several allotropic forms
potassium
/pəˈtæsiəm/
noun
a light soft silver-white metallic element of the alkali metal group; oxidizes rapidly in air and reacts violently with water; is abundant in nature in combined forms occurring in sea water and in carnallite and kainite and sylvite
sodium
/ˈsoʊdiəm/
noun
a silvery soft waxy metallic element of the alkali metal group; occurs abundantly in natural compounds (especially in salt water); burns with a yellow flame and reacts violently in water; occurs in sea water and in the mineral halite (rock salt)
cobalt
/ˈkoʊˌbɔɫt/
noun
a hard ferromagnetic silver-white bivalent or trivalent metallic element; a trace element in plant and animal nutrition
copper
/ˈkɑpɝ/
noun
a metallic chemical element that has a red-brown color, primarily used as a conductor in wiring
chromium
/ˈkɹoʊmiəm/
noun
a hard brittle multivalent metallic element; resistant to corrosion and tarnishing
iodine
/ˈaɪəˌdaɪn/
noun
a nonmetallic element belonging to the halogens; used especially in medicine and photography and in dyes; occurs naturally only in combination in small quantities (as in sea water or rocks)
iron
/ˈaɪɝn/
noun
a magnetic gray metal that is very hard and is used in building structures or found in the blood or some food in small amounts
manganese
/ˈmæŋɡəˌniz/
noun
a hard brittle grey polyvalent metallic element that resembles iron but is not magnetic; used in making steel; occurs in many minerals
molybdenum
/məˈɫɪbdɪnəm/
noun
a polyvalent metallic element that resembles chromium and tungsten in its properties; used to strengthen and harden steel
selenium
/səˈɫiniəm/
noun
a toxic nonmetallic element related to sulfur and tellurium; occurs in several allotropic forms; a stable grey metallike allotrope conducts electricity better in the light than in the dark and is used in photocells; occurs in sulfide ores (as pyrite)
zinc
/ˈzɪŋk/
noun
a bluish-white lustrous metallic element; brittle at ordinary temperatures but malleable when heated; used in a wide variety of alloys and in galvanizing iron; it occurs naturally as zinc sulphide in zinc blende
vitamin d
/vˈaɪɾəmᵻn dˈiː/
noun
a fat-soluble vitamin that prevents rickets
vitamin c
/vˈaɪɾəmᵻn sˈiː/
noun
a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy
vitamin a
/vˈaɪɾəmᵻn ˈeɪ/
noun
any of several fat-soluble vitamins essential for normal vision; prevents night blindness or inflammation or dryness of the eyes
vitamin b1
/vˈaɪɾəmᵻn bˈiː wˈʌn/
noun
a B vitamin that prevents beriberi; maintains appetite and growth
vitamin b2
/vˈaɪɾəmᵻn bˈiː tˈuː/
noun
a B vitamin that prevents skin lesions and weight loss
vitamin b12
/vˈaɪɾəmᵻn bˈiː twˈɛlv/
noun
a B vitamin that is used to treat pernicious anemia
vitamin e
/vˈaɪɾəmᵻn ˈiː/
noun
a fat-soluble vitamin that is essential for normal reproduction; an important antioxidant that neutralizes free radicals in the body
vitamin k
/vˈaɪɾəmᵻn kˈeɪ/
noun
a fat-soluble vitamin that helps in the clotting of blood
albumin
/æɫˈbjumən/
noun
a simple water-soluble protein found in many animal tissues and liquids
ascorbic acid
/ɐskˈoːɹbɪk ˈæsɪd/
noun
a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy
caffeine
/kæˈfin/
noun
a substance present in coffee or tea that makes one's brain more active
emulsifier
/ɪˈməɫsəˌfaɪɝ/
noun
a substance that helps mix and stabilize immiscible liquids, such as oil and water, to create a uniform and stable emulsion
folic acid
/fˈɑːlɪk ˈæsɪd/
noun
a B vitamin that is essential for cell growth and reproduction
gluten
/ˈɡɫutən/
noun
a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
monosodium glutamate
/mˌɑːnoʊsˈoʊdiəm ɡlˈuːɾɐmˌeɪt/
noun
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
msg
/ˌɛmˌɛsdʒˈiː/
noun
white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
niacin
/ˈnaɪəsən/, /ˈnaɪəsɪn/
noun
a B vitamin essential for the normal function of the nervous system and the gastrointestinal tract
prion
/pɹˈaɪɑːn/
noun
(microbiology) an infectious protein particle similar to a virus but lacking nucleic acid; thought to be the agent responsible for scrapie and other degenerative diseases of the nervous system
sodium bicarbonate
/sˈoʊdiəm baɪkˈɑːɹbənˌeɪt/
noun
a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid
tannin
/tˈænɪn/
noun
any of various complex phenolic substances of plant origin; used in tanning and in medicine
thiamin
/ˈθaɪəmən/
noun
a B vitamin that prevents beriberi; maintains appetite and growth
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