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.
Â» Arrowroot powder has been long used as a cooking agent. It is derived from the plant Maranta arundinacea, a West Indian plant. Â» It is an edible starch derived from the roots of this plant. It is a white powder that is commonly used as a thickener in various food recipes. Regular flour also forms a suitable substitute for arrowroot only when used as a thickener. 2 tablespoons of all-purpose flour is equivalent to 1 tablespoon of arrowroot powder.