A specialized substance that acts as a catalyst to regulate the speed of the many chemical reactions involved in the metabolism. In nutrition, enzymes are substances that break down carbohydrates, proteins and fats for digestion and absorption. Digestive enzymes include lipase that breaks down fats, amylase that breaks down sugars and carbohydrates, and protease that breaks down proteins.
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Free radicals are incomplete molecules that have lost an electron. When an oxygen molecule loses an electron, it is called singlet oxygen because only one of its electrons is remaining. Oxygen in this state is highly unstable. To restore balance, the free radical either tries to steal an electron away from, or donate its remaining electron to a nearby molecule. In doing so, the radical creates molecular mayhem that damages, disrupts, and destroys nearby cells.
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Blood cholesterol is divided into three separate classes of lipoproteins: very low density lipoprotein (VLDL); low density lipoprotein (LDL), which contains most of the cholesterol found in the blood; and high density lipoprotein (HDL). The high-density lipoproteins transport cholesterol from the tissues of the body to the liver so it can be gotten rid of (in the bile). HDL cholesterol is therefore considered the good cholesterol. The higher the HDL cholesterol level, the lower the risk of coronary artery disease. The low-density lipoproteins transport cholesterol from the liver to the tissues of the body. LDL cholesterol is therefore considered the bad cholesterol.
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DNA
Also known as Deoxyribonucleic acid, this is the molecule that carries the genetic information for most living systems. The DNA molecule consists of four bases (adenine, cytosine, guanine and thymine) and a sugar phosphate backbone, arranged in two connected strands to form its characteristic double helix.
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Omega Fatty Acids or Essential Fatty Acids (EFAs) are necessary fats that humans cannot synthesize, and must be obtained through diet. EFAs are long-chain polyunsaturated fatty acids derived from linolenic, linoleic, and oleic acids. There are two families of EFAs: Omega-3 and Omega-6. Omega-9 is necessary yet non-essential because the body can manufacture a modest amount on its own, provided essential EFAs are present.
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Organic
Agricultural products that are grown using cultural, biological and mechanical methods prior to the use of synthetic, non agricultural substances to control pests, improve soil quality an/or enhance processing. Currently organic defines an agricultural process in which farmers use techniques such as crop rotation, cultivation, mulching, soil enrichment and the encouragement of predators and microorganisms which naturally keep pests away. The now widely accepted definition allows farmers to use natural pesticides, but nothing synthetic.
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The loss of electrons from a compound (or element) in a chemical reaction. When one compound is oxidized, another compound is reduced. That is, the other compound must “pick up” the electrons that the first has lost.
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The two terms are used interchangeably. They represent chemicals that are naturally found in fruits, vegetables, nuts and vegetables. Some of the best known phytochemicals are carotenoids, such as beta carotene, lutein, lycopene and zeaxanthin. Flavonoids are another classification of phytochemical, and include compounds such as quercetin, anthocyanins and hesperidin. Other phytochemicals include limonene, indole, ellagic acid, allium and sulphoraphane.
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Superfood is a term sometimes used to describe food with high phytonutrient content that some may believe confers health benefits as a result. For example, blueberries are often considered a superfood (or superfruit) because they contain significant amounts of antioxidants, anthocyanins, vitamin C, manganese, and dietary fiber.
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