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71 relations: Agriculture, Almond, Antinutrient, Avocado, Bioavailability, Bran, Brazil nut, Brown bread, Brown rice, Buckwheat, Cassava, Catabolism, Cereal germ, Chestnut, Chia seed, Chickpea, Coconut, Colocasia esculenta, Developing country, Diet and cancer, Domestic pig, E number, Enzyme, Eutrophication, Fish, Flax, Food additive, Fowl, Gastrointestinal tract, Grain, Hazelnut, Husk, Inositol, Lactic acid fermentation, Legume, Lentil, Livestock, Maize, Microorganism, Nut (fruit), Nutrient, Oat, Oxalic acid, Peanut, PH, Phosphorus, Phytase, Pickling, Plant, Potato, ..., Preservative, Pumpkin seed, Quercus ilex, Rumen, Ruminant, Salt, Seed, Sesame, Sourdough, Soy protein, Soybean, Spinach, Sprouting, Tannin, Tissue (biology), Tofu, Uranium, Walnut, Wheat, Wheat flour, White rice. Expand index (21 more) »
Agriculture
Agriculture is the cultivation of land and breeding of animals and plants to provide food, fiber, medicinal plants and other products to sustain and enhance life.
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Almond
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of the Middle East, from Syria and Turkey to India and Pakistan, although it has been introduced elsewhere.
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Antinutrient
Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients.
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Avocado
The avocado (Persea americana) is a tree, long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae.
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Bioavailability
In pharmacology, bioavailability (BA or F) is a subcategory of absorption and is the fraction of an administered dose of unchanged drug that reaches the systemic circulation, one of the principal pharmacokinetic properties of drugs.
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Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain.
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Brazil nut
The Brazil nut (Bertholletia excelsa) is a South American tree in the family Lecythidaceae, and also the name of the tree's commercially harvested edible seeds.
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Brown bread
Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee.
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Brown rice
Brown rice is whole grain rice, with the inedible outer hull removed; white rice is the same grain with the hull, bran layer and cereal germ removed.
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Buckwheat
Buckwheat (Fagopyrum esculentum), also known as common buckwheat, Japanese buckwheat and silverhull buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop.
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Cassava
Manihot esculenta, commonly called cassava, manioc, yuca, mandioca and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
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Catabolism
Catabolism (from Greek κάτω kato, "downward" and βάλλειν ballein, "to throw") is the set of metabolic pathways that breaks down molecules into smaller units that are either oxidized to release energy or used in other anabolic reactions.
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Cereal germ
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed.
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Chestnut
The chestnut (Castanea) group is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere.
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Chia seed
Chia is the edible seed of Salvia hispanica, flowering plant in the mint family native to Central America, as well as the related Salvia columbariae of southwest United States and Mexico.
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Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
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Coconut
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos.
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Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro.
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Developing country
A developing country (or a low and middle income country (LMIC), less developed country, less economically developed country (LEDC), underdeveloped country) is a country with a less developed industrial base and a low Human Development Index (HDI) relative to other countries.
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Diet and cancer
Dietary factors are recognized as having a significant effect on the risk of cancers, with different dietary elements both increasing and reducing risk.
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Domestic pig
The domestic pig (Sus scrofa domesticus or only Sus domesticus), often called swine, hog, or simply pig when there is no need to distinguish it from other pigs, is a large, even-toed ungulate.
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E number
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
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Enzyme
Enzymes are macromolecular biological catalysts.
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Eutrophication
Eutrophication (from Greek eutrophos, "well-nourished"), or hypertrophication, is when a body of water becomes overly enriched with minerals and nutrients that induce excessive growth of plants and algae.
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Fish
Fish are gill-bearing aquatic craniate animals that lack limbs with digits.
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Flax
Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.
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Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
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Fowl
Fowl are birds belonging to one of two biological orders, namely the gamefowl or landfowl (Galliformes) and the waterfowl (Anseriformes).
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Gastrointestinal tract
The gastrointestinal tract (digestive tract, digestional tract, GI tract, GIT, gut, or alimentary canal) is an organ system within humans and other animals which takes in food, digests it to extract and absorb energy and nutrients, and expels the remaining waste as feces.
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Grain
A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.
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Hazelnut
The hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana.
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Husk
Husk (or hull) in botany is the outer shell or coating of a seed.
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Inositol
Myo-inositol, or simply inositol, is a carbocyclic sugar that is abundant in brain and other mammalian tissues, mediates cell signal transduction in response to a variety of hormones, neurotransmitters and growth factors and participates in osmoregulation It is a sugar alcohol with half the sweetness of sucrose (table sugar).
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Lactic acid fermentation
Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
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Legume
A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).
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Lentil
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
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Livestock
Livestock are domesticated animals raised in an agricultural setting to produce labor and commodities such as meat, eggs, milk, fur, leather, and wool.
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Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce.
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Oat
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals).
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Oxalic acid
Oxalic acid is an organic compound with the formula C2H2O4.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Phosphorus
Phosphorus is a chemical element with symbol P and atomic number 15.
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Phytase
A phytase (myo-inositol hexakisphosphate phosphohydrolase) is any type of phosphatase enzyme that catalyzes the hydrolysis of phytic acid (myo-inositol hexakisphosphate) – an indigestible, organic form of phosphorus that is found in grains and oil seeds – and releases a usable form of inorganic phosphorus.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Plant
Plants are mainly multicellular, predominantly photosynthetic eukaryotes of the kingdom Plantae.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Preservative
A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
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Pumpkin seed
A pumpkin seed, also known as a pepita (from the Mexican pepita de calabaza, "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash.
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Quercus ilex
Quercus ilex, the evergreen oak, holly oak or holm oak, is a large evergreen oak native to the Mediterranean region.
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Rumen
The rumen, also known as a paunch, forms the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals.
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Ruminant
Ruminants are mammals that are able to acquire nutrients from plant-based food by fermenting it in a specialized stomach prior to digestion, principally through microbial actions.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Seed
A seed is an embryonic plant enclosed in a protective outer covering.
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Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
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Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
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Soy protein
Soy protein is a protein that is isolated from soybean.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
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Sprouting
Sprouting is the practice of germinating seeds to be eaten raw or cooked.
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Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
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Tissue (biology)
In biology, tissue is a cellular organizational level between cells and a complete organ.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Uranium
Uranium is a chemical element with symbol U and atomic number 92.
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Walnut
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
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Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
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Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption.
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White rice
White rice is milled rice that has had its husk, bran, and germ removed.
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Redirects here:
C6H18O24P6, E391, IP 6, IP6, Inositol hexakisphosphate, Inositol hexaphosphate, Inositol hexaphosphoric acid, Inositol-hexakisphosphate, InsP6, Ip-6, Myo-inositol hexakis(dihydrogen phosphate), Phylate, Phylates, Phytate, Phytates, Phytin.
References
[1] https://en.wikipedia.org/wiki/Phytic_acid
