HLTH 340 STUDY GUIDE 2025/2026 QUESTIONS AND
ANSWERS GUARANTEE A+
✔✔coumarins - ✔✔phenolics made of fused benzene and a-pyrene rings, best known
for antithrombotic, anticoagulant, anti-inflammatory and vasodilatory activity
✔✔essential oil - ✔✔concentration of volatile oil of terpenoids
✔✔glycosides - ✔✔general term for natural product bound to a sugar - aglycone
(terpene, coumarin, flavonoid, etc.) + sugar, very hydrophilic, hygroscopic; affect heart
rhythm
✔✔primary metabolites - ✔✔organic compounds directly involved in basic survival of
the organism (growth, development, or reproduction); carbs, lipids, proteins, nucleic
acids
✔✔secondary metabolites - ✔✔organic compounds not directly involved in basic
survival of the organism (growth, development, reproduction); often "natural pesticides"
✔✔quinones - ✔✔responsible for "browning" when fruit / veggies are cut, also related to
melanin synthesis in the skin; source of stable free radicals and can inactivate proteins
by irreversible complexing with nucleophilic amino acids; antibacterial targets: surface-
exposed adhesins, cell-wall polypeptides, and membrane-bound enzymes
✔✔tannins - ✔✔polymeric phenolic compounds with the ability to "tan" leather
(astringent properties); found in almost every plant part; formed by condensations of
flavin derivatives or by polymerization of quinone units; BIND PROTEINS (can cause
nutritional deficiencies bc binding, antimicrobial). ex. acorns
✔✔terpenoids - ✔✔terpene (C10H16) with another additional element, normally
oxygen, responsible for plant fragrance
✔✔psoralens - ✔✔coumarins with a furan ring, readily absorb light, typical in citrus and
carrot families
✔✔resveratrol - ✔✔flavonoid compound found in red wine, product of fermented grape
skin (in dark-colored part, where anthocyanins are → red color of red wine)
✔✔geophagy - ✔✔consumption of the Earth; often a way of detoxifying food products,
especially those rich in tannins; binding to toxic materials to prevent absorption in GI
tract
,✔✔glucosinolates - ✔✔responsible for pungent smell/ taste of mustard, horseradish,
capers; chronic effects of glucosinolate metabolites include goiter; in brassicaceae
(broccoli / cabbage), capparaceae, and tropaeolaceae
✔✔goiter - ✔✔enlarged thyroid gland; induced by chronic effects of glucosinolate
metabolites
✔✔gustation - ✔✔sense of taste; a physiological, chemical sense to minimize potential
damage from dangerous plant chemicals
✔✔synsepalum dulcificum (miracle fruit) - ✔✔miraculin in this fruit makes acidic sour
foods taste sweet
✔✔taste modifier - ✔✔ex. Miraculin from Synsepalum dulcificum (Sapotaceae) makes
acidic sour foods taste sweet
✔✔allelochemicals - ✔✔prior to ingestion / digestion of potential dietary toxins, we rely
on our senses to detect __________ in plants to avoid noxious stimuli
✔✔urtication - ✔✔itchy / stinging caused by stinging hairs - histamine, serotonin,
acetylcholine
✔✔detoxication - ✔✔mechanism by which organisms proteins themselves from toxic
compounds
✔✔rhodanese - ✔✔catalyzes detoxification of cyanogenic glycosides
✔✔enzymatic processes - ✔✔CYP450 mono-oxygenases, Superoxide dismutase, and
glutathione (neutralize free radicals)
✔✔boiling - ✔✔- most common food processing technique w fire worldwide (along w
baking)
- requires water-tight containers
- ex. pokesalet / Phytolacca americana --> deadly poison without preparation
- water as solvent
✔✔detoxification - ✔✔process of correcting a state of toxicity
- ex. vomiting via emetics, or catalysis via rhodanese
- acorns boiled w ash, pulverized, and leached
- bitter potatoes --> tunta (Andes)
- clay binds tannins; often used to remove bitterness
- tamarind pulp
✔✔adsorption - ✔✔- removal of toxic compounds during cooking process
, - ex. clay when preparing bitter potatoes to remove glycoalkaloid content
✔✔fermentation - ✔✔- alteration of chemical composition of plant and animal materials
by yeast, bacteria, or fungi
- burying or sealing in closed container preserves and prevents spoilage
- conversion of carbs to alcohols and CO2 or organic acids under anaerobic conditions
- diminishes toxicity, improves digestibility and nutritional availability, reduces cooking
time and spoilage, transforms raw resources into value added products
- temp influences rate of microbial growth
- turns green peppercorns black
✔✔leaching - ✔✔- enables removal of toxins (water and heat can drive reactions to
remove toxins)
- increased surface area via comminution improves solubility --> higher efficacy
- pH influences time (can add ash to change pH)
- ex. toilet tank acorns
✔✔pH - ✔✔- can be changed through pickling / fermentation
- sour taste = acidic and acidic prevents growth of bad microbes
- acidic or alkaline conditions can lead to hydrolysis of certain toxic compounds (ex.
cyanogenic glycosides)
- influences leaching time; changes can be made by adding ash
✔✔roasting - ✔✔first technique using fire in food processing
✔✔comminution - ✔✔grinding, grating, pouding
✔✔drying - ✔✔removal of volatile toxins from foods
✔✔cassava detoxification - ✔✔grating, boiling, pounding
✔✔acorn detoxification - ✔✔boiling/ pulverizing and leaching, adding clay, boiling with
ashes in water
✔✔tamarind pulp - ✔✔the addition of ________ to foods rich in calcium oxalate is
useful for adding a sweet taste and detoxification via pH changes
✔✔lactic acid fermentation - ✔✔- glucose --> metabolite (lactate + cellular energy)
- occurs in Lactobacillus spps, yeast, and muscle cells
- produces lactic acid molecules from pyruvate
- involves lactate dehydrogenase and pyruvate dehydrogenase
- production of yogurt and cheese
✔✔alcoholic fermentation - ✔✔- glucose --> ethanol + CO2
- occurs in yeast and other microorganisms
ANSWERS GUARANTEE A+
✔✔coumarins - ✔✔phenolics made of fused benzene and a-pyrene rings, best known
for antithrombotic, anticoagulant, anti-inflammatory and vasodilatory activity
✔✔essential oil - ✔✔concentration of volatile oil of terpenoids
✔✔glycosides - ✔✔general term for natural product bound to a sugar - aglycone
(terpene, coumarin, flavonoid, etc.) + sugar, very hydrophilic, hygroscopic; affect heart
rhythm
✔✔primary metabolites - ✔✔organic compounds directly involved in basic survival of
the organism (growth, development, or reproduction); carbs, lipids, proteins, nucleic
acids
✔✔secondary metabolites - ✔✔organic compounds not directly involved in basic
survival of the organism (growth, development, reproduction); often "natural pesticides"
✔✔quinones - ✔✔responsible for "browning" when fruit / veggies are cut, also related to
melanin synthesis in the skin; source of stable free radicals and can inactivate proteins
by irreversible complexing with nucleophilic amino acids; antibacterial targets: surface-
exposed adhesins, cell-wall polypeptides, and membrane-bound enzymes
✔✔tannins - ✔✔polymeric phenolic compounds with the ability to "tan" leather
(astringent properties); found in almost every plant part; formed by condensations of
flavin derivatives or by polymerization of quinone units; BIND PROTEINS (can cause
nutritional deficiencies bc binding, antimicrobial). ex. acorns
✔✔terpenoids - ✔✔terpene (C10H16) with another additional element, normally
oxygen, responsible for plant fragrance
✔✔psoralens - ✔✔coumarins with a furan ring, readily absorb light, typical in citrus and
carrot families
✔✔resveratrol - ✔✔flavonoid compound found in red wine, product of fermented grape
skin (in dark-colored part, where anthocyanins are → red color of red wine)
✔✔geophagy - ✔✔consumption of the Earth; often a way of detoxifying food products,
especially those rich in tannins; binding to toxic materials to prevent absorption in GI
tract
,✔✔glucosinolates - ✔✔responsible for pungent smell/ taste of mustard, horseradish,
capers; chronic effects of glucosinolate metabolites include goiter; in brassicaceae
(broccoli / cabbage), capparaceae, and tropaeolaceae
✔✔goiter - ✔✔enlarged thyroid gland; induced by chronic effects of glucosinolate
metabolites
✔✔gustation - ✔✔sense of taste; a physiological, chemical sense to minimize potential
damage from dangerous plant chemicals
✔✔synsepalum dulcificum (miracle fruit) - ✔✔miraculin in this fruit makes acidic sour
foods taste sweet
✔✔taste modifier - ✔✔ex. Miraculin from Synsepalum dulcificum (Sapotaceae) makes
acidic sour foods taste sweet
✔✔allelochemicals - ✔✔prior to ingestion / digestion of potential dietary toxins, we rely
on our senses to detect __________ in plants to avoid noxious stimuli
✔✔urtication - ✔✔itchy / stinging caused by stinging hairs - histamine, serotonin,
acetylcholine
✔✔detoxication - ✔✔mechanism by which organisms proteins themselves from toxic
compounds
✔✔rhodanese - ✔✔catalyzes detoxification of cyanogenic glycosides
✔✔enzymatic processes - ✔✔CYP450 mono-oxygenases, Superoxide dismutase, and
glutathione (neutralize free radicals)
✔✔boiling - ✔✔- most common food processing technique w fire worldwide (along w
baking)
- requires water-tight containers
- ex. pokesalet / Phytolacca americana --> deadly poison without preparation
- water as solvent
✔✔detoxification - ✔✔process of correcting a state of toxicity
- ex. vomiting via emetics, or catalysis via rhodanese
- acorns boiled w ash, pulverized, and leached
- bitter potatoes --> tunta (Andes)
- clay binds tannins; often used to remove bitterness
- tamarind pulp
✔✔adsorption - ✔✔- removal of toxic compounds during cooking process
, - ex. clay when preparing bitter potatoes to remove glycoalkaloid content
✔✔fermentation - ✔✔- alteration of chemical composition of plant and animal materials
by yeast, bacteria, or fungi
- burying or sealing in closed container preserves and prevents spoilage
- conversion of carbs to alcohols and CO2 or organic acids under anaerobic conditions
- diminishes toxicity, improves digestibility and nutritional availability, reduces cooking
time and spoilage, transforms raw resources into value added products
- temp influences rate of microbial growth
- turns green peppercorns black
✔✔leaching - ✔✔- enables removal of toxins (water and heat can drive reactions to
remove toxins)
- increased surface area via comminution improves solubility --> higher efficacy
- pH influences time (can add ash to change pH)
- ex. toilet tank acorns
✔✔pH - ✔✔- can be changed through pickling / fermentation
- sour taste = acidic and acidic prevents growth of bad microbes
- acidic or alkaline conditions can lead to hydrolysis of certain toxic compounds (ex.
cyanogenic glycosides)
- influences leaching time; changes can be made by adding ash
✔✔roasting - ✔✔first technique using fire in food processing
✔✔comminution - ✔✔grinding, grating, pouding
✔✔drying - ✔✔removal of volatile toxins from foods
✔✔cassava detoxification - ✔✔grating, boiling, pounding
✔✔acorn detoxification - ✔✔boiling/ pulverizing and leaching, adding clay, boiling with
ashes in water
✔✔tamarind pulp - ✔✔the addition of ________ to foods rich in calcium oxalate is
useful for adding a sweet taste and detoxification via pH changes
✔✔lactic acid fermentation - ✔✔- glucose --> metabolite (lactate + cellular energy)
- occurs in Lactobacillus spps, yeast, and muscle cells
- produces lactic acid molecules from pyruvate
- involves lactate dehydrogenase and pyruvate dehydrogenase
- production of yogurt and cheese
✔✔alcoholic fermentation - ✔✔- glucose --> ethanol + CO2
- occurs in yeast and other microorganisms
