Carbohydrate is the preferred energy source for many of the body's functions. As long as carbohydrate is available the human brain depends exclusively on it as an energy source.
Carbohydrate shares its fuel providing responsibility with fat. Fat however normally is not used as fuel by the brain and central nervous system and diets high in certain types of fat are associated with chronic diseases. The other energy sources available to the body protein and alcohol offer no advantage as fuels.
Carbohydrates are one of the essential food ingredients, which we all require. We consume carbohydrates in one form or the other. We encounter carbohydrates at every turn of our lives. The paper we use for writing, the cotton clothes we wear and the wooden furniture around us are all made of cellulose.
The sweetening agents in fruits are nothing but simple carbohydrates. Carbohydrates are organic molecules composed of carbon, hydrogen and oxygen.
Starch and fibers are
All of these carbohydrates are composed of the single sugar glucose and other compounds that are much like glucose in composition and structure.
Fructose is the sweetest of the sugars. It occurs naturally in fruits, honey and saps. Other sources include soft drinks, ready to eat cereals and other products sweetened with high fructose corn syrup. Glucose and fructose are the most common mono saccharides in nature.
The third single sugar is galactose occurs mostly as a part of lactose, a di saccharides also known as milk sugar. During digestion galactose is freed as a single sugar.
Starch is a long straight or branched chain of hundreds or thousands of glucose units linked together. These giant molecules are packed side by side in grains such as rice or wheat, in root crops and tubers such as yams and potatoes, and in legumes such as peas and beans. When a person eats the plants, the body splits the starch into glucose units and uses the glucose for energy.
Dietary fibers are the structural parts of plants and thus are found in all plant derived foods-vegetables, fruits, whole grains and legumes. Most dietary fibers are polysaccharides chains of sugars just as starch is but in fibers the sugar units are held together by bonds that human digestive enzymes cannot break. Consequently most dietary fibers pass through the body providing little or no energy for its use.
|More topics in Carbohydrates|
|Bond Order||Sugar Alcohol|
|Carbohydrate Metabolism||Functions of Carbohydrates|
|Chemical Structure of Carbohydrates||Complex Carbohydrates|
|Classification of Carbohydrates||Simple Carbohydrates|
|Carbohydrates Monomer||Polymers of Carbohydrates|
|NCERT Solutions||NCERT Solutions CLASS 6||NCERT Solutions CLASS 7||NCERT Solutions CLASS 8||NCERT Solutions CLASS 9||NCERT Solutions CLASS 10||NCERT Solutions CLASS 11||NCERT Solutions CLASS 12|
|Chemistry Help||Chemistry Tutor|