[ Ghrelin, Lenomorelin ] An orexigenic peptide hormone that stimulates hunger by acting on receptors in the arcuate nucleus of the hypothalamus. Ghrelin is produced by ghrelinergic cells in the gastrointestinal tract and is often referred to as the “hunger… Read More »Ghrelin
[ Gland ] An organ that synthesises and secretes substances. Organs that secrete substances (such as hormones) into the blood are endocrine glands. Those that secrete substances outside the blood (such as milk or sweat) are exocrine glands.
[ Gliadin ] A class of proteins present in wheat and certain other cereals. Gliadins, along with glutenins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Gliadins… Read More »Gliadin
[ Gluconeogenesis ] The generation of glucose from non-carbohydrate substrates such as pyruvate, lactate, glycerol, and glucogenic amino acids. When there is a shortage of dietary carbohydrates, gluconeogenesis and glycogenolysis are the primary mechanisms for maintaining blood glucose levels.
[ Glucose, D-glucose, Dextrose ] A monosaccharide with the molecular formula C6H12O6. The principle isomer of glucose is D-glucose (dextrose). It is the product of photosynthesis and the building block of a number of important carbohydrate polymers, including cellulose. In… Read More »Glucose
[ glutelin ] Prolamin-like proteins found in certain grass seeds, including whet and rice. Glutenin is the most common glutelin.
[ Gluten ] A composite of the storage proteins, gliadin and a glutenin, in various cereal grains. Gluten is responsible for the elasticity of bread dough and is widely used as an additive to foods otherwise low in protein.
[ Glutenins ] The primary protein (about 47%) contained in wheat flour. Glutenins, along with Gliadins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Glutenin (the most… Read More »Glutenins
[ Glycaemic Index, Glycemic Index, GI ] A numerical value associated assigned to specific foods that indicates its effect on blood sugar, measured two hours after consumption. The glycaemic index is relative to the consumption of pure glucose which is… Read More »Glycaemic Index (GI)
[ Glycaemic Load, Glycemic Load, GL ] A numerical value representing how much a specific quantity of particular food will affect blood sugar, two hours after consumption. One gram of pure glucose has a GL of one. Unlike the glycaemic… Read More »Glycaemic Load (GL)