An intermediate product formed during the breakdown of starch into smaller sugar units.
From amylo- (starch) plus dextrin (a type of carbohydrate formed by starch breakdown). Dextrin comes from the Latin dexter meaning 'right,' named because it rotates polarized light to the right.
Amylodextrin is a step on the starch-digestion highway—starch gets broken down into amylodextrin, then into dextrins, then into maltose, and finally into glucose that your cells can use. Each step is like a toll booth where the molecule gets smaller!
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