Glossary of Terms on this Website

General Terms (A–Z) Glossary

Adaptogen – a non-toxic plant or substance that helps the body resist and adapt to various physical, chemical, or biological stressors (like fatigue, anxiety, pollution) by supporting the body's ability to maintain balance (homeostasis) and return to normal function.

Alkaloids – naturally occurring nitrogen-containing organic compounds, mostly from plants, that often have pronounced physiological effects on animals and humans.

Amphipats – compounds that contain both a hydrophobic (water-repelling) part and a hydrophilic (water-attracting) part in the same molecule.

Anthocyanins – A group of naturally occurring plant pigments responsible for red, purple, and blue colours in fruits and vegetables, commonly discussed for their antioxidant properties.

Antioxidant – A substance that helps protect cells from oxidative damage caused by free radicals.

Benzopyrones – organic compounds consisting of a benzene ring fused to a pyrone ring, forming a core structure found in various natural products such as coumarins and flavonoids.

Bioavailability – A measure of how efficiently a nutrient is absorbed and used by the body.

Bioflavonoids – A diverse group of plant compounds that support antioxidant activity and are commonly discussed in relation to vitamin C function. See full article.

Catechin – A powerful, naturally occurring flavonoid in Green tea known for its strong antioxidant effects, which protect cells from damage.

Carbohydrates – organic molecules composed mainly of carbon, hydrogen, and oxygen that serve as a primary energy source and structural component in living organisms.

Chelation – A chemical process in which a substance binds to minerals or metals, affecting their absorption or removal.

Collagen – a fibrous structural protein composed primarily of the amino acids glycine, proline, and hydroxyproline. It forms the framework of connective tissues throughout the body, providing tensile strength and support. See full article. See also Collagen Super Shake.

Coumarins – a class of fragrant benzopyrone compounds found mainly in plants, known for their characteristic sweet odor and diverse biological activities, including anticoagulant and antioxidant effects.

Dietary fiber – the indigestible portion of plant foods—mainly non-starch polysaccharides and lignin—that passes through the gut largely intact and supports digestive health and bowel regularity.

Disaccharides – carbohydrates composed of two monosaccharide units linked by a glycosidic bond, which can be hydrolyzed to yield the two simpler sugars (e.g., sucrose, lactose, maltose).

Electrolyte – A mineral that carries an electrical charge and is essential for fluid balance, nerve signalling, and muscle function.

Enzyme – A protein that speeds up biochemical reactions in the body without being consumed in the process.

Fat-Soluble Vitamin – A vitamin that dissolves in fat and is stored in body tissues, including vitamins A, D, E, and K.

Fats – energy-rich organic molecules, mainly triglycerides composed of glycerol and fatty acids, that serve as a major energy store and structural and signaling components in living organisms.

Flavonoids – A broad class of plant compounds that contribute to colour, flavour, and antioxidant activity in foods.

Glycosides – compounds in which a sugar (glycone) is chemically bonded to a non-sugar component (aglycone), often modifying the solubility, stability, and biological activity of the aglycone.

Lipids – a broad group of hydrophobic or amphipathic organic molecules, including fats, oils, waxes, and sterols, that serve as energy stores, structural components of cell membranes, and signaling molecules in living organisms.

Micronutrient – A vitamin or mineral required by the body in small amounts for normal physiological function.

Mineral – An inorganic element required for structural, regulatory, or metabolic processes in the body.

Monosaccharides – the simplest carbohydrates, consisting of single sugar units (like glucose or fructose) that cannot be hydrolyzed into smaller carbohydrates.

Phenols – aromatic compounds in which a hydroxyl group (-OH) is directly bonded to an aromatic ring (typically benzene), giving them a weakly acidic character and distinctive reactivity.

Phytochemical – A naturally occurring plant compound that is not classified as a vitamin or mineral but may influence biological processes.

Polyphenols – a large family of plant-derived compounds characterized by multiple phenolic (aromatic ring with hydroxyl groups) structures, known for their antioxidant properties and diverse effects on health, flavor, and color in foods.

Polysaccharides – large carbohydrates composed of long chains of monosaccharide units linked by glycosidic bonds, serving mainly as energy storage (e.g., starch, glycogen) or structural materials (e.g., cellulose) in organisms.

Proteins – large, complex molecules made of amino acid chains that perform most of the structural, catalytic (enzymatic), regulatory, and transport functions in living organisms.

Saccharides – carbohydrates composed of sugar units, ranging from single sugar molecules (monosaccharides) to long chains (polysaccharides), that serve as key energy sources and structural components in living organisms.

Saponins – naturally occurring plant glycosides that have a soap-like property, forming stable foams in water and exhibiting diverse biological activities such as membrane-disrupting, antimicrobial, and cholesterol-lowering effects.

Spirulina – a dried biomass of edible cyanobacteria, most commonly Arthrospira platensis or Arthrospira maxima. It is rich in protein, essential amino acids, vitamins, minerals, and antioxidant pigments, making it one of the most nutrient-dense foods by weight. See full article.

Starch – a plant storage polysaccharide composed of glucose units (amylose and amylopectin) that serves as a major dietary carbohydrate and energy source for humans and animals.

Steroids – a class of lipids characterized by a core structure of four fused carbon rings, including hormones like cortisol and sex hormones as well as cholesterol, that play key roles in cell membranes, signaling, and metabolism.

Sugars – simple, sweet-tasting carbohydrates (mainly mono- and disaccharides) that provide a readily available source of energy for living organisms.

Tannins – a group of water-soluble polyphenolic compounds found mainly in plants that can bind and precipitate proteins, giving astringent taste and contributing to defense, color, and stability in foods and beverages like tea and wine.

Terpenoids – a large class of natural products built from five‑carbon isoprene units, often modified by oxidation and rearrangement.

Trace Element – A mineral required by the body in very small amounts to support normal biological function.

Water-Soluble Vitamin – A vitamin that dissolves in water and is not stored extensively in the body, including vitamin C and the B-vitamins.

Herbs & Botanicals (A–Z) Glossary

Allspice – A dried berry used as a spice, traditionally valued for its warm, aromatic flavour and digestive associations. See full article.

Angelica – A tall aromatic herb traditionally used in European herbal practice for digestive and respiratory support. See full article.

Anise – A fragrant seed known for its liquorice-like flavour and traditional use in digestive preparations. See full article.

Artichoke – the immature, edible flower bud of a thistle plant known for its layered, green scales (bracts) surrounding a tender base and a fuzzy center (the "choke") atop a meaty "heart." Rich in fiber and antioxidants. See full article.

Ashwagandha – A traditional adaptogenic herb used in Ayurvedic practice to support stress response, energy balance, and overall vitality. See full article.

Asparagus – Asparagus does more than add flavor and elegance to your plate. This vibrant green vegetable packs a serious nutritional punch that can transform your health from the inside out. See full article.

Basil – A culinary herb widely used for flavouring and traditionally associated with digestive and aromatic uses. See full article.

Bay Leaf – An aromatic leaf commonly used in cooking and traditionally associated with digestive support. See full article.

Black cohosh (Actaea racemosa is a perennial flowering plant native to North America whose roots and rhizomes are used in herbal medicine as a dietary supplement to alleviate symptoms of menopause, such as hot flashes, night sweats, and mood changes. See full article and the supplement.

Black Seed (Nigella sativa) – A medicinal seed traditionally used in Middle Eastern and South Asian systems for general wellness and immune support. See full article.

Borage – A flowering herb traditionally used in European herbalism and known for its edible leaves and flowers. See full article.

Boswellia (Frankincense) – A resin obtained from Boswellia trees, traditionally used to support joint comfort and inflammatory balance. See full article.

Chamomile – A flowering herb commonly used in teas and extracts to support relaxation, digestion, and mild sleep disturbances. See full article.

Caraway – An aromatic seed traditionally used to flavour foods and support digestion. See full article.

Cardamom – A highly aromatic spice traditionally used in both sweet and savoury dishes and digestive blends. See full article.

Celery – A vegetable and seed traditionally used for flavouring and discussed in relation to fluid balance and digestion. See full article.

Chervil – A delicate culinary herb traditionally used in European cuisine and associated with gentle digestive support. See full article.

Chicory – A plant whose roots and leaves have been traditionally used as a coffee substitute and digestive bitter. See full article.

Chilies – The fruits of Capsicum plants, one of which is Cayenne. Used as spices and are traditionally associated with circulation and metabolic stimulation. See full article.

Chives – A mild, onion-like herb traditionally used for culinary flavour and general nutritional value. See full article.

Cinnamon – A spice derived from tree bark, traditionally used for flavouring and discussed in relation to metabolic and digestive health. See full article.

Cloves – Dried flower buds traditionally used as a warming spice and associated with oral and digestive support. See full article.

Coriander – The seeds and leaves of a culinary herb traditionally used to flavour foods and support digestion. See full article.

Dandelion – A widespread herb whose leaves and roots have been traditionally used to support digestion and liver function. See full article.

Dill – An aromatic herb traditionally used in cooking and associated with digestive comfort. See full article.

Elderberry – The dark berries of the elder tree, traditionally used to support immune health and seasonal wellness. See full article.

Fennel – A plant whose seeds and bulb are traditionally used to support digestion and relieve bloating. See full article.

Fenugreek – An aromatic seed traditionally used in cooking and herbal practice, particularly in digestive and culinary contexts. See full article.

Garlic – A culinary and medicinal bulb long used for flavouring and traditionally associated with cardiovascular and immune support. See full article.

Ginger – A warming root traditionally used to support digestion, circulation, and relief from nausea. See full article.

Ginseng – A class of roots traditionally used in East Asian medicine to support energy, resilience, and cognitive function. See full article.

Ginkgo biloba – A leaf extract traditionally used to support circulation and cognitive function. See full article.

Green Tea – A tea made from unoxidized leaves, rich in polyphenols and commonly discussed for its antioxidant properties. See full article.

Holy Basil (Tulsi) – A sacred herb in Ayurvedic tradition, used to support stress adaptation and respiratory health. See full article.

Horseradish – A pungent root traditionally used as a condiment and associated with respiratory and digestive stimulation. See full article.

Hyssop – An aromatic herb traditionally used in European herbal practice for respiratory and digestive support. See full article.

Jasmine – A fragrant flowering plant traditionally used for teas, perfumes, and aromatic preparations. See full article.

Kiwi – A nutrient-rich fruit traditionally valued for its digestive enzymes and vitamin content. See full article.

Lavender – A fragrant herb traditionally used to promote relaxation and support emotional well-being. See full article.

Lemon Balm – A calming herb traditionally used to support relaxation, digestion, and cognitive comfort. See full article.

Licorice – A sweet-tasting root traditionally used to support digestion, adrenal balance, and respiratory comfort. See full article.

Lovage – An aromatic herb traditionally used in European cuisine and herbal practice for digestive support. See full article.

Mace & Nutmeg – Aromatic spices derived from the nutmeg tree, traditionally used for flavouring and digestive warmth. See full article.

Marjoram – A mild, aromatic herb traditionally used in cooking and associated with digestive comfort. See full article.

Mastic Resin – A natural resin from the mastic tree, traditionally used in Mediterranean cultures for digestive and oral health. See full article.

Milk Thistle – A flowering herb traditionally associated with liver support, particularly due to its silymarin content. See full article.

Moringa – A nutrient-dense plant traditionally used as a food and herbal support for general nutrition and vitality. See full article.

Mint – A refreshing herb traditionally used to support digestion, relieve bloating, and freshen breath. See full article.

Mustard – Seeds used as a spice and condiment, traditionally associated with digestive stimulation and warming effects. See full article.

Nasturtium – An edible flowering plant traditionally used in salads and valued for its peppery flavour. See full article.

Oregano – A robust culinary herb traditionally used for flavouring and associated with antimicrobial properties. See full article.

Paprika – A powdered spice made from dried peppers, traditionally used for colour, flavour, and mild warming effects. See full article.

Parsley – A widely used culinary herb traditionally associated with digestion and fresh flavouring. See full article.

Pepper (Black Pepper) – A pungent spice traditionally used to enhance flavour and support digestive processes. See full article.

Poppy – A plant whose seeds are used in cooking and traditionally associated with calming culinary uses. See full article.

Rosemary – An aromatic herb traditionally used to support memory, digestion, and circulatory health. See full article.

Saffron – A rare spice derived from flower stigmas, traditionally valued for flavour, colour, and mood-related uses. See full article.

Sage – A traditional culinary and medicinal herb associated with digestive support and cognitive clarity. See full article.

Savory – An aromatic herb traditionally used in cooking and associated with digestive comfort. See full article.

Sesame – A seed traditionally used for culinary oil and flavouring, valued for its nutrient content. See full article.

Sorrel – A leafy herb with a tangy flavour, traditionally used in soups and salads. See full article.

Sumac – A tangy spice made from dried berries, traditionally used in Middle Eastern cuisine and valued for its antioxidant content. See full article.

Sweet Cicely – A sweet-flavoured herb traditionally used to enhance dishes and support digestion. See full article.

Tansy – A strongly aromatic herb historically used in traditional European herbal practices. See full article.

Tarragon – A fragrant culinary herb traditionally used to flavour dishes and support digestion. See full article.

Thyme – An aromatic herb traditionally used for flavouring and associated with respiratory and digestive support. See full article.

Turmeric – A bright yellow root traditionally used in cooking and herbal practice, known for its curcumin content. See full article.

Vanilla – A fragrant spice derived from orchid pods, traditionally used for flavouring and aromatic preparations. See full article.

Minerals (A–Z) Glossary

Boron – A trace mineral involved in bone metabolism and the regulation of other minerals and hormones. See full article.

Calcium – An essential mineral required for strong bones and teeth, muscle contraction, nerve signalling, and normal blood clotting. See full article.

Chloride – A major electrolyte that helps maintain fluid balance, stomach acid production, and proper nerve and muscle function. See full article.

Chromium – A trace mineral involved in insulin function and the metabolism of carbohydrates, fats, and proteins. See full article.

Cobalt – A trace element that forms part of vitamin B12 and is therefore indirectly involved in red blood cell formation and nerve function. See full article.

Copper – A trace mineral necessary for iron metabolism, connective tissue formation, antioxidant enzymes, and nervous system health. See full article.

Iodine – An essential trace mineral required for thyroid hormone production, which regulates metabolism, growth, and energy use. See full article.

Iron – A vital mineral involved in oxygen transport in the blood, energy production, and normal immune function. See full article.

Magnesium – An essential mineral required for hundreds of enzymatic reactions, including energy production, muscle relaxation, and nervous system regulation. See full article.

Manganese – A trace mineral involved in bone formation, antioxidant defence, and the metabolism of amino acids and carbohydrates. See full article.

Molybdenum – A trace mineral that supports enzyme systems involved in detoxification and the metabolism of sulphur-containing compounds. See full article.

Nickel – A trace element that is not considered essential for humans but is discussed in relation to enzyme activity and sensitivity reactions. See full article.

Phosphorus – An essential mineral critical for bone structure, energy production (ATP), and the formation of cell membranes and genetic material. See full article.

Potassium – A major electrolyte that supports fluid balance, nerve transmission, muscle contraction, and normal heart rhythm. See full article.

Selenium – A trace mineral important for antioxidant protection, thyroid hormone metabolism, and immune system function. See full article.

Silicon – A trace mineral discussed in relation to connective tissue, bone structure, and skin health. See full article.

Sodium – An essential electrolyte involved in fluid balance, nerve impulses, and muscle function, commonly discussed in relation to salt intake. See full article.

Sulfur – A mineral component of certain amino acids and vitamins, contributing to protein structure, detoxification pathways, and connective tissue health. See full article.

Zinc – A trace mineral required for immune function, wound healing, enzyme activity, and normal growth and development. See full article.

Vitamins (A–Z) Glossary

Vitamin B1 (Thiamine) – A water-soluble vitamin required for carbohydrate metabolism, energy production, and normal nervous system function. See full article.

Vitamin B2 (Riboflavin) – A water-soluble vitamin involved in energy production, antioxidant activity, and the metabolism of fats, drugs, and steroids. See full article.

Vitamin B3 (Niacin) – A water-soluble vitamin that supports energy metabolism, DNA repair, and normal function of the skin and nervous system. See full article.

Vitamin B5 (Pantothenic Acid) – A water-soluble vitamin essential for the synthesis of coenzyme A and the metabolism of fats, carbohydrates, and proteins. See full article.

Vitamin B6 (Pyridoxine) – A water-soluble vitamin involved in amino acid metabolism, neurotransmitter synthesis, and red blood cell formation. See full article.

Vitamin B7 (Biotin) – A water-soluble vitamin required for fatty acid synthesis, glucose metabolism, and the maintenance of healthy hair, skin, and nails. See full article.

Vitamin B9 (Folate) – A water-soluble vitamin essential for DNA synthesis, cell division, and normal red blood cell formation. See full article.

Vitamin B12 (Cobalamin) – A water-soluble vitamin required for nerve function, DNA synthesis, and the formation of red blood cells. See full article.

Vitamin C (Ascorbic Acid) – A water-soluble vitamin that functions as an antioxidant and supports collagen formation, immune defence, and iron absorption. See full article.

Vitamin D – A fat-soluble vitamin involved in calcium regulation, bone health, immune function, and gene expression. See full article.

Vitamin E – A fat-soluble vitamin that acts primarily as an antioxidant, protecting cell membranes from oxidative damage. See full article.

Vitamin K – A fat-soluble vitamin essential for normal blood clotting and the regulation of bone and vascular health. See full article.

Vitamin-Associated Nutrients (A–Z) Glossary

Betaine – A naturally occurring compound that supports methylation processes, liver function, and the metabolism of homocysteine. See full article.

Bioflavonoids – A diverse group of plant compounds that support antioxidant activity and are commonly discussed in relation to vitamin C function. See full article.

Carnitine – A compound involved in the transport of fatty acids into mitochondria for energy production, particularly in muscle tissue. See full article.

Choline – An essential nutrient involved in cell membrane structure, neurotransmitter synthesis, and normal liver function. See full article.

Coenzyme Q10 (CoQ10) – A vitamin-like compound essential for mitochondrial energy production and cellular antioxidant protection. See full article.

Inositol – A naturally occurring compound involved in cell signalling, nerve function, and metabolic regulation. See full article.

Methylsulfonylmethane (MSM) – A sulphur-containing compound commonly discussed in relation to connective tissue health and inflammatory balance. See full article.

NAD⁺ Precursors (NMN, NR) – Compounds that contribute to the production of NAD⁺, a coenzyme essential for cellular energy metabolism and DNA repair. See full article.

Para-Aminobenzoic Acid (PABA) – A compound historically grouped with the B-vitamins and discussed in relation to skin health and microbial metabolism. See full article.

Phosphatidylcholine – A phospholipid that supports cell membrane integrity and serves as a major dietary source of choline. See full article.

Phosphatidylserine – A phospholipid involved in cell membrane function, particularly in brain and nerve tissue. See full article.

Taurine – A sulphur-containing amino acid-like compound involved in bile salt formation, electrolyte balance, and nervous system function. See full article.