Food-Biochemistry- Carbohydrates
Your body uses carbohydrates (carbs) to make glucose which is the fuel that gives you energy and helps keep everything going. Your body can use glucose immediately or store it in your liver and muscles for when it is needed.
A carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n (where m could be different from n).
Lactose is a disaccharide found in milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage. It has a formula of C12H22O11.
The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates, are commonly referred to as sugars. The word saccharide comes from the Greek word σάκχαρον (sákkharon), meaning "sugar." While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose. For example, grape sugar is the monosaccharide glucose, cane sugar is the disaccharide sucrose and milk sugar is the disaccharide lactose (see illustration).
Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy (e.g., starch and glycogen) and as structural components (e.g., cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (e.g., ATP, FAD and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development.
In food science and in many informal contexts, the term carbohydrate often means any food that is particularly rich in the complex carbohydrate starch (such as cereals, bread and pasta) or simple carbohydrates, such as sugar (found in candy, jams, and desserts).
You can find carbohydrates in the following:
Fruits
Vegetables
Breads, cereals, and other grains
Milk and milk productssugar-sweetened
Foods containing added sugars (e.g., cakes, cookies, and beverages).
Healthier foods higher in carbohydrates include ones that provide dietary fiber and whole grains as well as those without added sugars.
What are the types of carbohydrates?
There are two main types of carbohydrates:
Complex carbohydrates
Simple carbohydrates
Simple carbohydrates are sugars. All simple carbohydrates are made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested.
Some food sources of simple carbohydrates:
Table sugar
Brown sugar
Corn syrup
Honey
Molasses
Jams, jellies
Fruit drinks
Soft drinks
Candy
Maple syrup
Complex carbohydrates may be referred to as dietary starch and are made of sugar molecules strung together like a necklace or branched like a coil. They are often rich in fiber, thus satisfying and health promoting. Complex carbohydrates are commonly found in whole plant foods and, therefore, are also often high in vitamins and minerals.
These whole plant foods are great sources of complex carbohydrates:
Green vegetables
Whole grains and foods made from them, such as oatmeal, pasta, and whole-grain breads
Starchy vegetables such as potatoes, sweet potatoes, corn, and pumpkin
Beans, lentils, and peas
Source:
- Prof. Kong Thong, Dean of the faculty of agro-industry, Royal University of Agriculture, Cambodia
- Prof. Chrun Rithy, Lecturer of Food Biotechnology of the faculty of agro-industry, Royal University of Agriculture, Cambodia
- Prof. Ly Dalin, Lecturer of Food Nutrition of the faculty of agro-industry, Royal University of Agriculture, Cambodia
- Flitsch, Sabine L.; Ulijn, Rein V (2003). "Sugars tied to the spot". Nature 421 (6920): 219–20
- Maton, Anthea; Jean Hopkins; Charles William McLaughlin; Susan Johnson; Maryanna Quon Warner; David LaHart; Jill D. Wright (1993). Human Biology and Health. Englewood Cliffs, New Jersey, USA: Prentice Hall. pp. 52–59. ISBN 0-13-981176-1.
- Western Kentucky University (May 29, 2013). "WKU BIO 113 Carbohydrates". wku.edu.
- Long Island University (May 29, 2013). "The Chemistry of Carbohydrates" (PDF). brooklyn.liu.edu.
