carbohydrates 2

Carbohydrates

are organic compounds (saccharides) composed of Carbon, Hydrogen, and Oxygen.

• Provides the major sources of energy for the body as much as 80 to 100% of calories.

Monosaccharides

Are the simplest form of carbohydrates

• are sweet and since they require no digestion,

Glucose

Also called blood sugar

- Is the principal form in which carbohydrates is used by the body.

• Fructose

Sweetest of simple sugars

Found in honey, most fruits, and some vegetables.

Converted into glucose in the body

Galactose

Not found free in foods.

Produced from lactose (milk sugar) by digestion and is converted into glucose in the body.

Disaccharides (double sugars)

Made up of 2 monosaccharides

Sweet and unlike monosaccharides, they must be changed into simple sugars by hydrolysis before they can be absorbed.

Sucrose

Ordinary table sugar, granulated, powdered brown which is processed from cane and beet sugar.

Lactose

Also called milk sugar

- Found in milk and milk products except cheese.

- It is converted into glucose and galactose in

Maltose

Not found in free foods

- It is produced by hydrolysis of starch and is converted into glucose in digestion.

- It occurs in malt products and in germinating cereals.

Polysaccharides

Composed of many molecules of simple sugars.

- Known as complex sugars

Starch

nutrition.

- Food sources include cereal grains, potatoes, and other root vegetables, and legumes.

Dextrins

Are not found free in foods

- They are formed as intermediate products in the breakdown of starch.

Cellulose

Forms the framework, free of plants, found in unrefined grains, vegetables, and fruits.

It is non-digestible by humans because digestive enzymes are unable to break them down. This then lowers the blood glucose levels of people with diabetes mellitus.

Soluble and Cellulose

Found in fruits and legumes, barleys, and oats.

Delay gastrointestinal transit and glucose absorption, and lower blood cholesterol.

Insoluble Cellulose

- Found in wheat bread, corn brans, whole grain breads, cereals, and vegetables.

• Accelerates gastrointestinal transit, increase fecal weight, slows down starch hydrolysis, and delay glucose absorption.

• Pectins

Are non-digestible colloidal polysaccharides having gel quality.

Sources include mostly fruits and are often used as base for jellies.

Glycogens

Also called as animal starch

- Are formed from glucose and stored in liver and muscle tissues.

• Food sources include mainly meats and sea foods

- They are converted entirely into glucose upon digestion.