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.
To use Arrowroot powder mix equal parts of powder and liquid to form a slurry. Then stir it into hot liquid for about 30 seconds til blended. One tablespoon of Arrowroot will thicken one cup of liquid. 1 part arrowroot powder replaces 2 parts flour. Common substitutes are: Tapioca Starch or Instant Clearjel or Cornstarch or Kudzu Powder or Potato Starch or Rice Starch or Flour. Keep in mind that each of these can produce undesirable appearance or flavor compared to the use of Arrowroot in a recipe.