Holistic Nutrition Glossary

A natural substance, typically an herb, that helps the body adapt to stress and promotes homeostasis by modulating the stress response system.

A molecule that inhibits oxidation of other molecules, protecting cells from damage caused by free radicals and reactive oxygen species.

An ancient Indian system of medicine that uses dietary and lifestyle practices tailored to individual constitutional types (doshas) to promote health and prevent disease.

The fraction of an ingested nutrient that is absorbed into the bloodstream and made available for use or storage in the body.

The primary bioactive polyphenol in turmeric, studied extensively for its anti-inflammatory and antioxidant properties. Its absorption is enhanced by piperine from black pepper.

The metabolic process by which the body converts and eliminates toxins, primarily through liver Phase I and Phase II pathways, as well as through the kidneys, skin, and lungs.

In Ayurvedic medicine, one of three constitutional body-mind types (Vata, Pitta, Kapha) that determine an individual's physical, mental, and emotional characteristics.

An imbalance in the gut microbial community, characterized by a reduction in beneficial bacteria and an overgrowth of harmful organisms, associated with digestive and systemic health issues.

A diagnostic dietary protocol that removes common trigger foods for a set period and systematically reintroduces them to identify food sensitivities.

Foods transformed by microbial activity (bacteria, yeast), which can increase nutrient availability and provide beneficial probiotics. Examples include yogurt, kefir, kimchi, and sauerkraut.

A food that provides health benefits beyond basic nutrition due to the presence of bioactive compounds such as probiotics, omega-3 fatty acids, or polyphenols.

A numerical scale (0-100) that ranks carbohydrate-containing foods by how rapidly they raise blood glucose levels compared to a reference food (glucose or white bread).

The bidirectional communication system between the gastrointestinal tract and the brain, involving neural, hormonal, and immunological signaling pathways.

The body's immune response to injury, infection, or irritants. Acute inflammation is protective; chronic low-grade inflammation contributes to heart disease, diabetes, and autoimmune conditions.

A nutrient required in large quantities — carbohydrates, proteins, and fats — that provides energy and serves as building blocks for body structures and metabolic processes.

The collective genome of all microorganisms residing in a particular environment, especially the trillions of bacteria, fungi, and viruses in the human gut.

Vitamins and minerals required in small amounts that are essential for enzyme function, immune health, bone formation, and numerous metabolic processes.

A practice rooted in mindfulness meditation that involves paying full attention to the experience of eating and drinking, both inside and outside the body.

The concentration of essential vitamins, minerals, and other beneficial nutrients per calorie of food. High nutrient density indicates more nutrition per calorie.

A family of essential polyunsaturated fatty acids (ALA, EPA, DHA) with anti-inflammatory properties, critical for brain function, cardiovascular health, and cellular membrane integrity.

A biologically active chemical compound occurring naturally in plants that provides health benefits through antioxidant, anti-inflammatory, or other protective mechanisms.

A type of non-digestible dietary fiber that selectively stimulates the growth and activity of beneficial intestinal bacteria.

Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, primarily by supporting a balanced gut microbiome.

An isothiocyanate compound found in cruciferous vegetables, especially broccoli sprouts, that activates the Nrf2 antioxidant pathway and has been studied for cancer-protective properties.

Foods that are consumed in their natural, unprocessed or minimally processed state, retaining their full complement of nutrients, fiber, and phytochemicals.