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 is used as a thickener in sauces & puddings and often in gluten free baking. Arrowroot does not have a high nutritional value but does have some very helpful effects for the body. Arrowroot as medicine: 1  It was first used to draw the poison out of wounds caused by poisoned arrows by the Caribbean Indians.