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FENUGREEK: An herb (Trigonella foenum-graecum). Fenugreek, a member of the family Fabaceae, may be referred to as trigonella or as Greek hay seed. The seeds contain mucilage causing them to be an ingredient in various ointments. Fenugreek has been administered internally for stomach problems, due to its soothing properties. The seed tastes similar to maple sugar and is sometimes used as a spice and flavoring agent, often in imitation maple syrup. FERRIC: Pertaining to a compound of iron in which the metal is trivalent. FERROUS: Pertaining to a compound of iron in which the metal is divalent. FEVERFEW: An herb (Tanacetum parthenium). The ancient Greeks and Egyptians cherished feverfew as a valuable herbal remedy due to its anti-inflammatory effects. Recently, the herb has become tremendously popular for its ability to reduce prostaglandins and histamines, thereby reducing spasms of blood vessels (a common cause of headaches). The fresh leaves are traditionally used since they are concentrated in the active components called parthenolides. FIBER: The indigestible portion of foods which has many important functions for maintaining health such as lowering cholesterol, a remedy to constipation and antidiarrheal actions. FOLIC ACID: A B-complex vitamin that functions along with vitamin B-12 and vitamin C in the utilization of proteins. It has an essential role in the formation of heme (the iron containing protein in hemoglobin necessary for the formation of red blood cells). Folic acid is essential during pregnancy to prevent neural tubular defects in the developing fetus. FREE RADICAL: A molecule with an unpaired electron. In the body, free radicals are generated by both enzymatic and chemical reactions, including the metabolism of fats. Free radicals are believed to be involved in extensive damage to the body, including aging cancer, heart disease and arthritis. FUNCTIONAL FOOD: Food that offer proven health benefits and medicinal properties and contain phytochemicals in their unadulterated states. |
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