Benders'dictionary of nutrition and food technology

igarade (bigaradier) See orange, bitter.biguanides See hypoglycaemic agents.bijon South-east Asian; noodles made from fermented maizekernels and cornflour.bilberry The berry of wild shrubs of the genus Vaccinium, notgenerally cultivated.Variously known as whortleberry, blaeberry,whinberry, huckleberry.bile Fluid produced by the liver and stored in the gall bladderbefore secretion into the small intestine (duodenum) via the bileduct. It contains the bile salts, bile pigments (bilirubin andbiliverdin) and cholesterol. It is alkaline, and neutralises theacid from the stomach as the food reaches the small intestine.Relatively large amounts of vitamin b 12 and folic acid aresecreted in the bile and then reabsorbed from the small intestine(enterohepatic circulation). Most of the cholesterol and bile saltsare also reabsorbed from the small intestine.See also gastrointestinal tract.bile salts (bile acids) Salts of cholic and chenodeoxycholic acids,secreted in the bile as glycine and taurine conjugates; act as emulsifyingagents in the absorption of fats. Also important as thecofactor of carotene dioxygenase (EC 1.13.11.21).Bacterial metabolism in the colon leads to hydrolysis of theconjugates and formation of the secondary bile salts, lithocholicand deoxycholic acids, which are absorbed and then resecretedin the bile, again as glycine and taurine conjugates. Total secretionof bile salts is about 30 g/day; faecal output 1–2 g/day.61BILE SALTS