amylo-, amyl-

(Greek: starch)

1. Etymologically, a root word derived from the Latin amylum, from Greek αμυλον, meaning "starch". It has two distinct but related meanings, in organic chemistry (radical called pentyl, a five-carbon alkyl substituent) and biochemistry (pertaining to starch).
2. The univalent radical, C5H11, occurring in many organic compounds in eight isomeric forms.
amylaceous (adjective) (not comparable)
Concerning starch, or of the nature of starch; starchy: Dr. Black told Jane that she should avoid amylaceous foods in order to cure her ailment.
amylodyspepsia (s) (noun), amylodyspepsias (pl)
The inability to digest starchy foods: "As a child, Irene had to follow a strict diet because of the doctor told her that she had amylodyspepsia; fortunately, when she was older there were diet supplements to aid in the digestion of starch in her foods."
1. A starchlike substance; characterized by starchlike staining properties.
2. In pathology, a hard waxy deposit consisting of protein and polysaccharides that results from the degeneration of tissue.
3. A homogenous, waxy substance composed of protein and polysaccharides that is found deposited in tissues by certain diseases.
4. A nonnitrogenous food substance consisting chiefly of starch; any substance resembling starch.
1. A disorder marked by the deposition of amyloid in various organs and tissues of the body. It may be associated with a chronic disease such as rheumatoid arthritis, tuberculosis, or multiple myeloma.
2. A group of conditions of diverse etiologies characterized by the accumulation of insoluble fibrillar proteins (amyloid) in various organs and tissues of the body such that vital function is compromised.
3. A condition marked by the accumulation of a protein-based substance amyloid in the body's organs and tissues.