Benders'dictionary of nutrition and food technology

90red blood cells into tissue spaces. Deficiency of vitamin c can leadto increased capillary fragility.See also flavonoids.capon A castrated cockerel (male chicken), which has a fasterrate of growth, and more tender flesh, than the cockerel. Surgeryhas generally been replaced by chemical caponisation, theimplantation of pellets of oestrogen.caprenin Poorly absorbed fat, two medium-chain fatty acids(capric and caprylic acid) and one very long-chain fatty acid(behenic acid) esterified to glycerol; used as a fat replacer.Behenic acid is poorly absorbed and caprenin yields only5kcal/g, compared with 9 kcal/g for normal fats.capric acid Medium-chain saturated fatty acid, C10:0.caprotil An ace inhibitor.caprylic acid Medium-chain saturated fatty acid, C8:0.capsicum See pepper, chilli and pepper, sweet.carambola Or star fruit, star apple; 8–12 cm long ribbed fruit ofAverrhoa carambola and A. bilimbi.Composition/100 g: (edible portion 97%) water 91.4 g, 130 kJ(31 kcal), protein 1 g, fat 0.3 g, carbohydrate 6.7 g (4 g sugars),fibre 2.8g, ash 0.5g, Ca 3mg, Fe 0.1mg, Mg 10mg, P 12mg, K133mg, Na 2mg, Zn 0.1mg, Cu 0.1mg, Se 0.6µg, vitamin A 3µgRE (115µg carotenoids), E 0.2 mg, B 1 0.01 mg, B 2 0.02 mg, niacin0.4 mg, B 6 0.02 mg, folate 12 µg, pantothenate 0.4 mg, C 34 mg.caramel Brown material formed by heating carbohydrates in thepresence of acid or alkali;also known as burnt sugar.It can be manufacturedfrom various sugars, starches and starch hydrolysatesand is used as a flavour and colour (E-150) in a wide variety of foods.caramels Sweets similar to toffee but boiled at a lower temperature;may be soft or hard.caraway Dried ripe fruit of Carum carvi, an aromatic spice.carbachol Parasympathomimetic drug used to restore the functionof inactive bowels or bladder after surgery.carbenoxolone Synthetic derivative of glycyrrhizinic acid (fromliquorice) used in combination with antacids for treatment ofgastric ulcers and gastro-oesophageal reflux; stimulates secretionof protective mucus.carbohydrate Sugars and starches, which provide 50–70% ofenergy intake. Chemically they are composed of carbon, hydrogenand oxygen in the ratio C n :H 2n :O n .The basic carbohydratesare the monosaccharide sugars, of which glucose, fructose andgalactose are nutritionally the most important.Disaccharides are composed of two monosaccharides: nutritionallythe important disaccharides are sucrose, lactose,maltose and trehalose.A number of oligosaccharides occur infoods, consisting of 3–5 monosaccharide units; in general these