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.
One of the most common uses of arrowroot is as a food thickener, but it can also be eaten on its own, even for infants in their formula rather than other less nutritious forms of starch. You can eat the root of these various tubers raw, roasted, boiled, or stewed without losing the potency and nutrients.