Classification of Carbohydrates

Many readers are interested in the correct topic of carbohydrate classification. We are pleased that our creators have already studied contemporary research on this fascinating subject. We provide a wide range of answers based on the latest medical reports, advanced research papers, and sample surveys. Repeat for further study.

Carbohydrates are one of the most important macronutrients derived from food. These high-calorie preparations are considered essential energy sources. The classification of carbohydrates Carbohydrates can be created based on their chemical structure (e.g., monosaccharides and polysaccharides) or physical function (e.g., common sugars found in fruits and vegetables, starch, fiber).

What are carbohydrates?

Carbohydrates are considered to be biomolecules composed of carbon, hydrogen, and air atoms. Like protein and fat, they are key nutrients that are part of our daily menu.

How do carbohydrates function in the body?

Carbohydrates provide energy to the body by providing metabolism and preventing the breakdown of protein as an energy source. Carbohydrates are considered a desirable fuel source for the brain, muscles, and other organs.

What foods and drinks contain carbohydrates?

Carbohydrates are found in varying amounts in many foods, including vegetables, fruits, grains, legumes, beans, milk, dairy products, and foods with added sugar (candy and soda). Carbohydrates in foods include sugar, starch, and fiber.

How are carbohydrates used by the body?

Complex carbohydrates In food, they are broken down and converted into simple carbohydrates (glucose) before being absorbed into the bloodstream and used as energy. Metabolism to glucose raises blood glucose levels and causes the pancreas to release a hormone called insulin. This hormone facilitates the entry of glucose into the cells and converts glucose into energy.

Classification of Carbohydrates

Carbohydrates are also called sugars, derived from the Greek word sakron, meaning sugar.

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3 Composition of carbohydrates: sugar, starch, fiber

Carbohydrates generally fall into three main categories: sugar, starch, and fiber.

  • Sugars are simple carbohydrates Glucose, fructose, and lactose. They cause a rapid rise in blood sugar levels.
  • Starch is complex. carbohydrates They are composed of several glucose molecules. They minimize the dramatic rise in blood glucose levels. On the other hand, indigestible starches and fibers are not digested and broken down in the small intestine, but have many health benefits.
  • Fiber is considered an offensive substance carbohydrate Veldonze The intestine does not have the critical enzymes to break down the bonds between sweet units. The fiber stream that is received flows through the intestine, assuring health benefits.

Chemical Classification of Carbohydrates

The chemical classification Includes monosaccharides, oligosaccharides, and polysaccharides.

1. monosaccharides

Monosaccharides are ordinary sugars with donor acid ketones or aldehyde grapes. They are the most common sugars and therefore not susceptible to further hydrolysis. Their chemical formula is cnH2nOnor cn (H2O) nOpen air monosaccharides are labeled as tyros, tartros, pentos, etc., and ketos. d. Depending on the ketone or aldehyde groep, ketos or aldos as.

Examples are glucose, fructose, galactose, glycerolysis, ribose, ribose.

2-Oligosaccharides

The term “oligo” actually refers to a sugar in which several oligosaccharides are broken apart into two to ten monosaccharide molecules on hydrolysis.

Disacharides have chemical formulas such as cn (H2O) n-1while trisaccharides, etc.n (H2O) n-2,etc.

Examples of oligosaccharides are sacharose, maltose, lactose, raffinose, and chondrosis.

3. polysaccharides

The word “poly” means almost everything, and polysaccharides are connected molecules that release 10 or more monosacharidolecules during hydrolysis. They are also labeled according to the parable of the hydrolyzed molecule. They include homopolysaccharides (multiple monosaccharides of type 1) or heteropolysaccharides (different types of monosaccharides) (c6H10O5)xtheir chemical formula.

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Examples of polysaccharides are starch, cellulose, pectin, glycogen, inulin, and hyaluronic acid.

Physiological classification of carbohydrates

The physiologic classification includes:

1-Normal carbohydrates.

These include sugars as monosaccharides, disaccharides and oligosaccharides. These are trisaccharides and tetrasaccharides. Simple carbohydrates Major sugars that are easily digested. These are of little value to the body wells when consumed in large quantities. Many simple sugars and foods low in fiber increase blood sugar levels. Fruits and vegetables, however, contain simple sugars. carbohydrates Because they contain fiber, they are healthier than coated foods such as cookies and pastries. This replaces the way the body processes them because fiber slows down absorption.

That is why

  • Sweets
  • Sodas
  • Artificially sweetened syrups
  • Table sugar
  • White rice, bread, or pasta
  • Pastries and other desserts

2. difficult carbohydrates

Polysaccharides are complex carbohydrates. carbohydrates They are considered healthy because they take longer for the body to destroy them. They usually have a low glycemic load. This means they spread at a quieter pace and cause a slight increase in blood glucose levels, rather than the peaks and valleys characteristic of simple sugars. .

Choose complex carbohydrates About simple foods carbohydrates By replacing regular foods. For example, choose a coffee list instead of regular white rice or eat grain bread or pasta instead of white bread or pasta.

NB:

To learn to read labels on packaged goods, whether they are the classification of carbohydrates whether they are made with simple or complex sugars. carbohydrates View view view on the first component. If it is a whole grain, it will probably be difficult to & lt; bread & gt; table sugar carbohydrate with fiber.

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Alex Koliada, PhD

Alex Koliada, PhD

Alex Koliada, PhD, is a well-known doctor. He is famous for his studies of ageing, genetics and other medical conditions. He works at the Institute of Food Biotechnology and Genomics NAS of Ukraine. His scientific researches are printed by the most reputable international magazines. Some of his works are: Differences in the gut Firmicutes to Bacteroidetes ratio across age groups in healthy Ukrainian population [BiomedCentral.com]; Mating status affects Drosophila lifespan, metabolism and antioxidant system [Science Direct]; Anise Hyssop Agastache foeniculum Increases Lifespan, Stress Resistance, and Metabolism by Affecting Free Radical Processes in Drosophila [Frontiersin].
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