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Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
Bone marrow is a semi-solid tissue found within the spongy (also known as cancellous) portions of bones. [2] In birds and mammals, bone marrow is the primary site of new blood cell production (or haematopoiesis). [3] It is composed of hematopoietic cells, marrow adipose tissue, and supportive stromal cells.
Growing marrow Flower of marrow. A marrow is the mature fruit of certain Cucurbita pepo cultivars used as a vegetable. The immature fruit of the same or similar cultivars is called courgette (in Britain, Iran, Ireland, France, the Netherlands, Singapore, Malaysia and New Zealand) or zucchini (in North America, Japan, Australia, the Czech Republic, Italy, Germany and Austria). [1]
According to the Mayo Clinic, the disease changes white blood cells into cancer cells and builds up in the bone marrow, the spongy material inside the bones where blood cells are made.
Bone marrow adipose tissue (BMAT), sometimes referred to as marrow adipose tissue (MAT), is a type of fat deposit in bone marrow.It increases in states of low bone density, such as osteoporosis, [1] [2] anorexia nervosa/caloric restriction, [3] [4] skeletal unweighting such as that which occurs in space travel, [5] [6] and anti-diabetes therapies. [7]
It is essential in the production of blood cells in bone marrow, and for nerve sheaths and proteins. [20] [better source needed] Vitamin B 12 functions as a co-enzyme in intermediary metabolism for the methionine synthase reaction with methylcobalamin, and the methylmalonyl CoA mutase reaction with adenosylcobalamin. [21]
As bone grease is an essential ingredient in pemmican, archaeologists consider evidence of its manufacture a strong indicator of pemmican making. There is widespread archaeological evidence (bone fragments and boiling pits) for bone grease production on the Great Plains by AD 1, but it likely developed much earlier.
The long bones feature fractures that would allow for the extraction of important sources of fat and calories, like bone marrow. Both acts suggest systematic manipulation focused on prioritizing ...