from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A tetrasaccharide (galactose-galactose-glucose-fructose), found in many legumes, that is metabolized by intestinal flora
Sorry, no etymologies found.
Most of us think of gluten as the main culprit in grain sensitivities, allergies and immune system insults, but there are several other organic compounds such as raffinose, stachyose, phytic acid phytates, lectins and verbascose that are harmful irritants to humans yet well-tolerated and nourishing for ruminants.
The oligosaccharides “several-unit sugars” raffinose, stachyose, and verbascose are 3-, 4-, and 5-ring sugars, respectively, all too large to trigger our sweet detectors, so they’re tasteless.