ChEBI

Substance that sweeten food, beverages, medications, etc.

Any bacterial metabolite produced during a metabolic reaction in Escherichia coli.

Any intermediate or product resulting from metabolism. The term 'metabolite' subsumes the classes commonly known as primary and secondary metabolites.

A chemical compound, or part thereof, which causes the onset of an allergic reaction by interacting with any of the molecular pathways involved in an allergy.

Any substance capable of eliciting an immune response only when attached to a large carrier such as a protein. Examples include dinitrophenols; oligosaccharides; peptides; and heavy metals.

A food additive that contributes to the bulk of a food without significantly contributing to its available energy value.

An anticaking agent that is used to reduced the tendency of particles of food to adhere to one another.

A humectant that is used as a food additive to prevent foodstuffs from drying out.

A food additive that is used to preserve the structure of food.

A food additive that is used to increase the viscosity of foodstuffs.

Any eukaryotic metabolite produced during a metabolic reaction in plants, the kingdom that include flowering plants, conifers and other gymnosperms.

Any fungal metabolite produced during a metabolic reaction in Baker's yeast (Saccharomyces cerevisiae ).

Any mammalian metabolite produced during a metabolic reaction in humans (Homo sapiens).

Compound that increase urine volume by increasing the amount of osmotically active solute in the urine. It also increases the osmolarity of plasma.

Substance that sweeten food, beverages, medications, etc.

Any drug which can be used to prevent or alleviate glaucoma, a disease in which the optic nerve is damaged, resulting in progressive, irreversible loss of vision. It is often, though not always, associated with increased pressure of the fluid in the eye.

A food additive that contributes to the bulk of a food without significantly contributing to its available energy value.

An anticaking agent that is used to reduced the tendency of particles of food to adhere to one another.

A humectant that is used as a food additive to prevent foodstuffs from drying out.

A food additive that is used to preserve the structure of food.

A food additive that is used to increase the viscosity of foodstuffs.