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[cellula + ¹-ose]
A polysaccharide that forms plant fiber; a fibrous form of carbohydrate, (C6H10O5)n, constituting the supporting framework of most plants. It is composed of many glucose units. When ingested, it stimulates peristalsis and promotes intestinal elimination. When ingested by humans, cellulose provides no nutrient value because it is not chemically changed or absorbed in digestion; it remains a polysaccharide.
Some foods that contain cellulose are apples, apricots, asparagus, beans, beets, bran flakes, broccoli, cabbage, celery, mushrooms, oatmeal, onions, oranges, parsnips, prunes, spinach, turnips, wheat flakes, whole grains, and whole wheat bread.
SEE: dietary fiber
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Venes, Donald, editor. "Cellulose." Taber's Medical Dictionary, 24th ed., F.A. Davis Company, 2021. Nursing Central, nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/743605/2/cellulose.
Cellulose. In: Venes DD, ed. Taber's Medical Dictionary. F.A. Davis Company; 2021. https://nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/743605/2/cellulose. Accessed June 2, 2023.
Cellulose. (2021). In Venes, D. (Ed.), Taber's Medical Dictionary (24th ed.). F.A. Davis Company. https://nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/743605/2/cellulose
Cellulose [Internet]. In: Venes DD, editors. Taber's Medical Dictionary. F.A. Davis Company; 2021. [cited 2023 June 02]. Available from: https://nursing.unboundmedicine.com/nursingcentral/view/Tabers-Dictionary/743605/2/cellulose.
* Article titles in AMA citation format should be in sentence-case
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