A glossary of health terminology: C

In your quest to start becoming healthier by eating better, you may come across words you don't recognize. Here are a few — starting with the letter 'C' — and the definition for each to help you.

Calorie:

The basic unit of measurement for the energy value of food and the energy needs of the body. It is defined as the energy needed to raise the temperature of one gram of water by one degree Celsius. Because one calorie is minuscule, values are usually expressed as units of 1,000 calories, properly written as kilocalories (kcal). One kilocalorie is what we commonly refer to as a food calorie.

Carotenoids:

Pigments that give certain produce their characteristic orange, yellow and red colours. They may possess potent antioxidant properties to fight heart disease, certain types of cancer, as well as degenerative eye diseases such as cataracts and macular degeneration. To date, more than 600 carotenoids have been identified, including alpha-carotene, beta carotene, beta-cryptoxanthin, lutein, lycopene and zeaxanthin.

Cellulose:

One of the main ingredients of plant cell walls, this indigestible carbohydrate is an important source of insoluble fibre.

Chlorophyll:

The green pigment of leaves and plants, chlorophyll not only helps to freshen breath but it may also help to prevent DNA damage to cells. Sources include dark leafy greens, kiwi fruit, parsley, peas and peppers.

Coenzymes:

Compounds that work with enzymes to promote biological processes. A coenzyme may be a vitamin, contain a vitamin or be manufactured in the body from a vitamin.

Collagen:

Fibrous protein that helps hold cells and tissue together.

Complementary proteins:

Proteins that lack one or more of the essential amino acids but which when paired can supply a complete protein. For example, grains are high in the essential amino acid methionine but they lack lysine. This essential amino acid is plentiful in dried beans, peanuts and other legumes, which are deficient in methionine. So by combining a grain food with a legume, a complete range of amino acids can be obtained.

Complete protein:

Contains all the essential amino acids. It is found in single animal foods. It can also be constructed by combining two or more complementary plant foods.

Complex carbohydrates:

Fibre and starch in legumes, vegetables and grains are complex carbohydrates. A diet that emphasizes complex carbohydrates can help protect against cardiovascular disease, improve blood sugar levels, relieve diarrhea and ease insomnia. Sources include fruits, grains, legumes, potatoes and rice.

Cruciferous vegetables:

A family of phytochemical-rich vegetables named for the cross-shaped flowers, cruciferous vegetables are touted for their compounds that exhibit cancer-fighting activity in laboratory studies. Cruciferous vegetables include bok choy, broccoli, brussels sprouts, cabbage, cauliflower, kale, mustard greens, radishes, rutabaga, turnips and watercress.