GLOSSARY
Bioflavonoid (Bioflavonoids, Flavonoid, Flavonoids)
Vitamin P. Any of a group of colored flavones (crystalline compounds) found next to the peel in many fruits. Essential for the stability and absorption of ascorbic acid.
Commission E
The body of scientists and panel of experts that provides advice on herbal treatments and evaluates the safety, effectiveness and dosage of medicinal herbs; Germany's equivalent of the FDA.
Enzymes (Enzyme)
Specific protein catalysts produced by the cells that are crucial in chemical reactions and in building up or synthesizing most compounds in the body. Each enzyme performs a specific function without itself being consumed. For example, the digestive enzyme amylase acts on carbohydrates in foods to break them down.
Hemorrhoids
Varicose disorder causing painful swellings at the anus; piles.
Milligram (mg, Milligrams)
0.001 or a thousandth of a gram.
Saponin (Saponins)
Any of various mostly toxic glucosides that occur in plants (as soapwort or soapbark) and are characterized by the property of producing a soapy lather.
Varicose Veins
Twisted, widened veins with incompetent valves.
Venous
Pertaining to the veins.
Vitamin C (Ascorbic Acid)
A water-soluble antioxidant vitamin essential to the body's health. When bound to other nutrients, for example calcium, it would be referred to as "calcium ascorbate". As an antioxidant, it inhibits the formation of nitrosamines (a suspected carcinogen). Vitamin C is important for maintenance of bones, teeth, collagen and blood vessels (capillaries), enhances iron absorption and red blood cell formation, helps in the utilization of carbohydrates and synthesis of fats and proteins, aids in fighting bacterial infections, and interacts with other nutrients. It is present in citrus fruits, tomatoes, berries, potatoes and fresh, green leafy vegetables.
Last updated: Jun 15, 2008
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