Concept
Lactase persistence
Related concepts (5)
Genetic history of Europe
The genetic history of Europe includes information around the formation, ethnogenesis, and other DNA-specific information about populations indigenous, or living in Europe. The most significant recent dispersal of modern humans from Africa gave rise to an undifferentiated "non-African" lineage by some 70–50 ka (70-50,000 years ago). By about 50–40 ka a West Eurasian lineage had emerged, as had a separate East Eurasian lineage. Both East and West Eurasians acquired Neanderthal admixture in Europe and Asia.
Human evolution
Human evolution is the evolutionary process within the history of primates that led to the emergence of Homo sapiens as a distinct species of the hominid family, which includes all the great apes. This process involved the gradual development of traits such as human bipedalism, dexterity and complex language, as well as interbreeding with other hominins (a tribe of the African hominid subfamily), indicating that human evolution was not linear but weblike.
Lactose intolerance
Lactose intolerance is caused by a lessened ability or inability to digest lactose, a sugar found in dairy products. Humans vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal pain, bloating, diarrhea, flatulence, and nausea. These symptoms typically start thirty minutes to two hours after eating or drinking something containing lactose, with the severity typically depending on the amount consumed. Lactose intolerance does not cause damage to the gastrointestinal tract.
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including protein and lactose.
Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage.