Benders'dictionary of nutrition and food technology

456sugar maple N. American tree; Acer saccharum. See maple syrup.sugar palm Arenga saccharifera; grows wild in Malaysia andIndonesia; sugar (sucrose) is obtained from the sap.sugar pea See pea, mange-tout.sugars The simplest carbohydrates; monosaccharides maycontain three (triose), four (tetrose), five (pentose), six (hexose)or seven (heptose) carbon atoms, with hydrogen and oxygen.Di- and tri-saccharides consist of two or three monosaccharideunits respectively.sugar tolerance See glucose tolerance.sugar, turbinado Washed raw sugar, with a thin film of molasses.sugarware Edible seaweed, Laminaria saccharina.sulphaguanidine (sulfaguanidine) Poorly absorbed antibacterialagent (a sulphonamide) used in treatment of persistent bacterialdiarrhoea and gastrointestinal infection.sulphasalazine (sulfasalazine) A sulphonamide drug (salicylazosulphapyridine)used in treatment of inflammatory boweldisease. Inhibits absorption of folic acid.sulphites (sulfites) Salts of sulphurous acid (H 2 SO 3 ) used assources of sulphur dioxide (E-221–227).sulphonamides (sulfonamides) Family of drugs derived fromsulphanilamide that prevent the growth of bacteria (i.e.bacteriostatic, not bactericidal), acting as antagonists of PARAaminobenzoicacid.sulphonylureas See hypoglycaemic agents.sulphoraphane (sulforafane) Isothiocyanate derivative in Brassicaspp. that induces phase ii metabolism of xenobiotics, andhence has a potentially anticarcinogenic action.sulphur (sulfur) An element that is part of the amino acids cysteineand methionine and therefore present in all proteins. It isalso part of the molecules of vitamin B 1 and biotin and occurs infoods and in the body as sulphates.Apart from these amino acidsand vitamins, there appears to be no requirement for sulphur inany other form and no deficiency has ever been observed,although it is essential for plants. Not only was the old-fashionedremedy of sulphur and molasses (brimstone and treacle)quite unnecessary, but elemental sulphur is not used by thebody.sulphur dioxide (SO 2 ) Preservative used in gaseous form or assalts (sulphites) for fruit drinks, wine, comminuted meat, as aprocessing aid to control physical properties of flour; also preventsenzymic and non-enzymic browning (see browning reactions)by inhibition of phenol oxidases. Protects vitamin C butdestroys vitamin B 1 . Prepared by ancient Egyptians and Romansby burning sulphur and used to disinfect wine (E-220).