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Benders'dictionary of nutrition and food technology

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340obstipation Extreme <strong>and</strong> persistent constipation caused byobstruction <strong>of</strong> the intestinal tract.oca Tuber <strong>of</strong> Oxalis tuberosa, formerly an important <strong>food</strong> <strong>of</strong> theAndean highl<strong>and</strong>ers.occlusal The biting surface <strong>of</strong> a premolar or molar tooth.ochratoxins mycotoxins formed by Aspergillus <strong>and</strong> Penicilliumspp. growing on cereals. They have been associated withnephropathy in both animals <strong>and</strong> human beings, with evidencethat they are carcinogenic <strong>and</strong> teratogenic. They can accumulatein relatively high concentrations in blood <strong>and</strong> tissues <strong>of</strong>monogastric animals but are cleaved by protozoan enzymes inruminants.octave A cask for wine containing one-eighth <strong>of</strong> a pipe, about 59L (13 imperial gallons).octopus Marine cephalopod (Octopus spp.) with beak-like mouthsurrounded by eight tentacles bearing suckers.Composition /100 g: water 80 g, 343 kJ (82 kcal), protein 14.9 g,fat 1 g, cholesterol 48 mg, carbohydrate 2.2 g, ash 1.6 g, Ca 53 mg,Fe 5.3 mg, Mg 30 mg, P 186 mg, K 350 mg, Na 230 mg, Zn 1.7 mg,Cu 0.4mg, Se 44.8µg, I 20µg, vitamin A 45µg RE (45µg retinal),E 1.2 mg, K 0.1 mg, B 1 0.03 mg, B 2 0.04 mg, niacin 2.1 mg, B 60.36 mg, folate 16 µg, B 12 20µg, pantothenate 0.5 mg, C 5 mg. An85 g serving is a source <strong>of</strong> I, P, vitamin B 6 ,a good source <strong>of</strong> Cu,a rich source <strong>of</strong> Fe, Se, vitamin B 12 .odontoblasts Cells in teeth, lining the pulp <strong>and</strong> forming dentine.odoratism Disease produced by feeding seeds <strong>of</strong> the sweet pea,Lathyrus odoratus, to rats. The toxin β-aminopropionitrile ispresent in both L. odoratus <strong>and</strong> the singletary pea (L. pusillus),but not the chickling pea, L. sativa, which causes lathyrism inhuman beings. The toxin inhibits lysyl oxidase (EC 1.4.3.13)which oxidises lysine to allysine for cross-linkage <strong>of</strong> collagen<strong>and</strong> elastin, leading to loss <strong>of</strong> elasticity <strong>of</strong> elastin <strong>and</strong> potentiallyto rupture <strong>of</strong> the aorta.ODS Office <strong>of</strong> Dietary Supplements <strong>of</strong> the US National Institutes<strong>of</strong> Health; web site http://dietary-supplements.info.nih.gov/.oedema Excess fluid in the body; may be caused by cardiac, renalor hepatic failure <strong>and</strong> by starvation (famine oedema).oenin An anthocyanidin from the skin <strong>of</strong> purple grapes.oesophagus The gullet, a muscular tube ∼23 cm long, between thepharynx <strong>and</strong> stomach.See gastrointestinal tract.oestradiol, oestriol, oestrone See oestrogens.oestrogens The female sex hormones; chemically they aresteroids, although non-steroidal compounds also have oestrogenactivity, including the synthetic compounds stilboestrol <strong>and</strong>

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