Spices and herbs at a grocery shop in Goa, India. A spice is a seed, fruit, root, bark, berry, bud or vegetable substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish.mall seeds, such as fennel and mustard seeds, are often used both whole and in powder form. The flavor of a spice is derived in part from compounds (volatile oils) that oxidize or evaporate when exposed to air. Grinding a spice greatly increases its surface area and so increases the rates of oxidation and evaporation.
Digestion is the breakdown of carbohydrates, proteins and fats into small soluble substances to be absorbed into the blood. Amylase, proteases and lipases are enzymes that are important in digestion. 1  1. 2  2.3  3. 4  4. 5  5. 6  6.7  7.igestion is the breakdown of carbohydrates, proteins and fats into small soluble substances to be absorbed into the blood. Amylase, proteases and lipases are enzymes that are important in digestion. 1  1. 2  2. 3  3. 4  4. 5  5. 6  6. 7  7.
One of the key enzymes in this process is glyceraldehyde phosphate dehydrogenase (GPDH), which transfers a hydrogen atom from the GP to NAD to yield the energetic NADH. Due to its key position in the glycolytic pathway, biochemical assays of GPDH are often used to estimate the glycolytic capacity of a muscle cell.