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amyloid



  1. An amyloid is a non-nitrogenous starchy food.

  2. Alternatively, amyloid may also refer to a waxy, translucent substance consisting of protein in combination with polysaccharides that is deposited in some animal organs and tissue under abnormal conditions (as in Alzheimer's disease).

Related entry

   • amyloidosis


Related category

   • BIOCHEMISTRY