Learning Center | Glossary

Aa
alpha-carotene
A type of carotenoid found in carrots which provides the health benefit of neutralizing free radicals that may cause damage to cells.

anthocyanidins
A type of flavonoid found in various fruits which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.

antioxidant
Antioxidants protect key cell components by neutralizing the damaging effects of "free radicals," natural byproducts of cell metabolism. Free radicals form when oxygen is metabolized, or burned by the body. They travel through cells, disrupting the structure of other molecules, causing cellular damage. Such cell damage is believed to contribute to aging and various health problems.

ascorbic acid
Also known as vitamin C, it is essential for the development and maintenance of connective tissue. Vitamin C speeds the production of new cells in wound healing and it is an antioxidant that keeps free radicals from hooking up with other molecules to form damaging compounds that might attack tissue. Vitamin C protects the immune system, helps fight off infections, reduces the severity of allergic reactions and plays a role in the synthesis of hormones and other body chemicals. Green peppers, broccoli, citrus fruits, tomatoes, strawberries, and other fresh fruits and vegetables are good sources of vitamin C.

Bb
beta-carotene
A type of carotenoid found in various fruits and vegetables which provide the health benefit of neutralizing free radicals that may cause damage to cells.

Cc
Carotenoid
Carotenoids are natural fat-soluble pigments found in certain plants. Carotenoids provide the bright red, orange, or yellow coloration of many vegetables, serve as antioxidants, and can be a source for vitamin A activity.

clinical trials
Clinical trials undertake experimental study of human subjects. Trials may attempt to determine whether the finds of basic research are applicable to humans, or to confirm the results of epidemiological research. Studies may be small, with a limited number of participants, or they may be large intervention trials that seek to discover the outcome of treatments on entire populations. The "gold standard" clinical trials are double-blind, placebo-controlled studies which employ random assignment of subjects to experimental and control groups unknown to the subject or the researcher.

control group
The group of subjects in a study to whom a comparison is made in order to determine whether an observation or treatment has an effect. In an experimental study it is the group that does not receive a treatment. Subjects are as similar as possible to those in the test or treatment group.

Dd
DNA
Also known as Deoxyribonucleic acid. This is the molecule that carries the genetic information for most living systems. The DNA molecule consists of four bases (adenine, cytosine, guanine and thymine) and a sugar-phosphate backbone, arranged in two connected strands to form its characteristic double-helix.

double-blind placebo-controlled study
Considered the "gold standard" of clinical research studies, the double-blind placebo-controlled study provides dependable findings that are free of bias introduced by either the subject or the researcher. In this type of study, neither the subject nor the researcher conducting the study know whether the test substance or a placebo has been administered. For the results to be valid and to ensure that the subject cannot violate the "blindness," the placebo and the test substance must be virtually identical (i.e., look, smell and taste similar). The "blindness" of the study is crucial. It eliminates the possibility that a participant's personal beliefs will undermine the study's validity. It also prevents the researcher's expectations from influencing the test results.

Ff
fatty acid
Fatty acids are generally classified as saturated, monounsaturated or polyunsaturated. These terms refer to the number of hydrogen atoms attached to the carbon atoms of the fat molecule. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils.

flavanones
A type of flavonoid found in citrus fruits which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.

flavones
A type of flavonoid found in various fruits and vegetables which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.

Free radical
Highly reactive substances that result from exposure to oxygen, background radiation, and other environmental factors. These free radicals cause cellular damage in the body. The damage may be repaired by antioxidants.

Ii
immune system
The cells and tissues which are responsible for recognizing and attacking foreign microbes and substances in the body.

Oo
omega-3 fatty acids - DHA/EPA
A type of fatty acid found in fish and marine oils which provide the health benefits of reduced risk of cardiovascular disease and improved mental and visual function.

oxidation
The loss of electrons from a compound (or element) in a chemical reaction. When one compound is oxidized, another compound is reduced. That is, the other compound must "pick up" the electrons that the first has lost.

Pp
phytochemical
Phytochemicals are substances found in edible fruits and vegetables that may be ingested by humans daily in gram quantities and that exhibit a potential for modulating the human metabolism in a manner favorable for reducing risk of cancer.

hytosterol
Phytosterol is any plant-derived sterol.

proanthocyanidins
A type of tannin found in cranberries, cranberry products, cocoa and chocolate which may provide the health benefits of improving urinary tract health and of reducing the risk of cardiovascular disease.

Ss
saturated fat
Saturated fats are those in which all carbons contain a hydrogen, and therefore, no double bonds exist. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Some common fatty acids in foods include palmitic, stearic and myristic acids. Saturated fatty acids are more stable than unsaturated fatty acids because of their chemical structure. Stability is important to prevent rancidity and off flavors and odors.

Vv
vitamins
Vitamins are organic compounds that are nutritionally essential in small amounts to control metabolic processes and cannot be synthesized by the body. Vitamins are usually classified by their solubility, which to some degree determines their stability; occurrence in foodstuffs; distribution in body fluids, and tissue storage capacity. Each of the fat-soluble vitamins A, D, E and K has a distinct and separate physiologic role. Several have antioxidant properties to depress the effects of metabolic byproducts called free radicals, which are thought to cause degenerative changes related to aging. Most of the water-soluble vitamins are components of essential enzyme systems. Many are involved in the reactions supporting energy metabolism. These vitamins are not normally stored in the body in appreciable amounts and are normally excreted in the urine. Thus, a daily supply is desirable to avoid depletion and interruption of normal physiologic functions.