Definition: The term "Allantoinase" comes directly from the Greek phrase, "Anatoinos," which means "to peel or slice." This name suggests that it's a type of enzyme used in the production of vegetables like leeks, onions, and garlic. The term Allantoinase is primarily associated with the process of breaking down starches within the plant cell walls into simpler sugars, such as glucose. The definition of Allantoinase, then, refers to an enzyme that breaks down carbohydrates from plants into simpler sugars, which are then used for energy production in the cell. This process is crucial for the health and development of most plants, including those found in our foods like broccoli, carrots, and potatoes.
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