cellulose

cellulose is a topic covered in the Taber's Medical Dictionary.

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(sel′yŭ-lōs″)

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[cellula + ¹-ose]
A polysaccharide that forms plant fiber; a fibrous form of carbohydrate, (C6H10O5)n, constituting the supporting framework of most plants. It is composed of many glucose units. When ingested, it stimulates peristalsis and promotes intestinal elimination. When ingested by humans, cellulose provides no nutrient value because it is not chemically changed or absorbed in digestion; it remains a polysaccharide.
Some foods that contain cellulose are apples, apricots, asparagus, beans, beets, bran flakes, broccoli, cabbage, celery, mushrooms, oatmeal, onions, oranges, parsnips, prunes, spinach, turnips, wheat flakes, whole grains, and whole wheat bread.
SEE: dietary fiber

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(sel′yŭ-lōs″)

To hear audio pronunciation of this topic, purchase a subscription or log in.

[cellula + ¹-ose]
A polysaccharide that forms plant fiber; a fibrous form of carbohydrate, (C6H10O5)n, constituting the supporting framework of most plants. It is composed of many glucose units. When ingested, it stimulates peristalsis and promotes intestinal elimination. When ingested by humans, cellulose provides no nutrient value because it is not chemically changed or absorbed in digestion; it remains a polysaccharide.
Some foods that contain cellulose are apples, apricots, asparagus, beans, beets, bran flakes, broccoli, cabbage, celery, mushrooms, oatmeal, onions, oranges, parsnips, prunes, spinach, turnips, wheat flakes, whole grains, and whole wheat bread.
SEE: dietary fiber

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