Benders'dictionary of nutrition and food technology

26and causes pernicious anaemia. Dietary deficiency of vitamin B 12may occur in strict vegetarians (vegans).See also dump suppression test; intrinsic factor; schillingtest.anaerobes See aerobic.anaerobic threshold The level of exercise at which the rate ofoxygen uptake into muscle becomes limiting and there is anincreasing proportion of anaerobic glycolysis to yield lactate.See also aerobic (2).analysis, gastric See fractional test meal.analysis, proximate See proximate analysis.analyte A compound that is analysed or assayed.ananas See pineapple.anaphylactic (anaphylaxic) shock Abnormally severe allergicreaction to an antigen in which histamine is released from mastcells, causing widespread symptoms.anatto See annatto.anchovy Small oily fish, Engraulis spp., usually semipreservedwith 10–12% salt and sometimes benzoic acid.Composition (fresh)/100 g: water 73 g, 548 kJ (131 kcal), protein20 g, fat 4.8 g (of which 31% saturated, 29% mono-unsaturated,49% polyunsaturated), cholesterol 60 mg, ash 1.4 g, Ca 147 mg, Fe3.3 mg, Mg 41 mg, P 174 mg, K 383 mg, Na 104 mg, Zn 1.7 mg, Cu0.2mg, Se 36.5µg, vitamin A 15µg retinol, E 0.6 mg, K 0.1 mg, B 10.06 mg, B 2 0.26 mg, niacin 14 mg, B 6 0.14 mg, folate 9 µg, B 120.6µg, pantothenate 0.6 mg.Anchovy butter is prepared from pounded fillets of anchovymixed with butter as a savoury spread; anchovy paste frompounded fillets of anchovy mixed with vinegar and spices.ancyclostomiasis Infestation with hookworm.androgens Male sex hormones (steroids), testosterone, dihydrotestosteroneand androsterone. Sometimes used as anabolicagents.aneurine Obsolete name for vitamin b 1 .aneurysm Local dilatation (swelling and weakening) of the wallof a blood vessel, usually the result of atherosclerosis andhypertension; especially serious in the aorta, where rupture mayprove fatal.angelica Crystallised young stalks of the umbelliferous herbAngelica archangelica, which grows in southern Europe.They arebright green in colour, and are used to decorate and flavourconfectionery goods. The roots are used together with juniperberries to flavour gin, and the seeds are used in vermouth andchartreuse. essential oils are distilled from the root, stem andleaves.