n. 1  Any of various small proteins that are produced by a variety of cell types, especially T cells and other white blood cells, and that regulate many aspects of inflammation and the immune response, including stimulating the production of white blood cells and platelets.
Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. The starch is used as a thickener in many foods such as puddings and sauces, and is also used in cookies and other baked goods. It is extremely bland, making it suitable for neutral diets, especially for people who are feeling nauseous.
Arrowroot, or arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root. The plant is dried and ground up to make the powder, which is primarily used as a thickener in the kitchen, much like cornstarch. Much like cornstarch, it is an excellent thickening agent. It has about twice the thickening power of regular flour. Unlike cornstarch, however, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken. Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour.