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Carbohydrates Where are they found?

Learn about carbohydrates, their types, where they are found, and their role in the body. Discover the differences between monosaccharides, disaccharides, and polysaccharides. Understand the importance of carbohydrates in regulating blood sugar levels and the impact of low carbohydrate diets. Explore the benefits of high-fiber foods and the potential health risks associated with artificial sweeteners.

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Carbohydrates Where are they found?

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  1. CarbohydratesWhere are they found?

  2. What are they used for?

  3. What are they made of? • carbohydrate = “hydrate of Carbon” • Contains: • general formula :

  4. Monomer vs. Polymer • Monomer • Polymer

  5. Types of Saccharides (sugar) simple sugars: • Monosaccharides • disaccharides complex: • oligosaccharides • polysaccharides

  6. Monosaccharides Size Triose C3 sugars Tetrose C4 sugars Pentose C5 sugars Hexose C6 sugars Heptose C7 sugars “ose” - sugar • What functional groups can you identify? • What is the difference between the two five-carbon sugars? Where can they be found?

  7. Saccharides Sugars are characterized based on: • Number of carbon atoms • Type of carbonyl group : aldose or ketose

  8. Comparing Hexoses • What are the molecules an example of? • What are the structural differences? • Where can you find each?

  9. Anomeric Forms Anomer – a cyclic stereoisomer whose conformational difference involves the arrangement of atoms http://www.stolaf.edu/people/giannini/flashanimat/carbohydrates/glucose.swf

  10. 3D Image of Glucose • http://www.science.nelson.com/0176121382/3Dmolecules/3Dmolecules.html • Alpha = hydroxyl group on carbon 1 lies below the plane of the ring • Beta = hydroxyl group on carbon 1 lies above the plane of the ring

  11. The Making and Breaking of Disaccharides • Anabolic Reactions • Catabolic Reactions • http://www.biotopics.co.uk/as/disaccharideformation.html • What type of linkages are formed?

  12. What is the difference between an alpha and a beta linkage?

  13. Examples of Disaccharides SUCROSE • common table sugar = glucose + fructose LACTOSE • major sugar in milk = glucose + galactose MALTOSE • product of starch digestion = glucose + glucose

  14. Oligosaccharides • Short chains of sugars • E.g. inulin and oligofructose

  15. PolysaccharidesA. Storage Polysaccharides • Starch – found in plant cells Amylose – linear + Amylopectin - branched

  16. ii. - found in animal cells - similar to amylopectin

  17. B. Structural Polysaccharides • chitin

  18. Cellulose • Consists of β 1-4 glycosidic linkage • Inversion of molecules allow fibers to tightly bundle • Tough and insoluble • Humans do not have enzymes to break the β 1-4 glycosidic linkage but can break the α 1-4 glycosidic linkage in starch

  19. ISSUES SURROUNDING CARBOHYDRATES

  20. Glucose Regulation • Glucose blood levels are maintained by two hormones: _____ and __________ • Hypoglycemia • level below 60 mg/dl • Symptoms of hypoglycemia include: • hunger • nervousness and shakiness • perspiration • dizziness or light-headedness • sleepiness • confusion • difficulty speaking • feeling anxious or weak

  21. Hyperglycemia • level is higher than 200 mg/dl • hunger • excessive thirst • frequent urination • Blurred vision • Fatigue • Weight loss • Poor wound healing • Dry mouth • Dry or itchy skin • Impotence in males • Recurrent infections such as vaginal yeast infections, groin rash, or ear infections Can be caused by: • Diabetes Mellitus • Binge eating with bulimia OUR GOAL: MAINTAIN A CONSTANT BLOOD SUGAR LEVEL

  22. Use and Effects of Fructose May be linked to:

  23. Artificial Sweeteners vs. Sugar • 200 times sweeter than sugar • Not natural • Proven to be unhealthy if has been stored in warehouses in high temperatures because it breaks down into methanol, a poison to vertebrates!

  24. Lactose Intolerance

  25. Galactosemia • Inability to breakdown galactose

  26. Problems with Low Carbohydrate Diets

  27. Fiber is Important

  28. High Whole grains Vegetables Legumes Lettuce Brocolli Low Bananas Tomatoes Squash Many cereals and white bread White pasta Potatoes rice High vs Low Fiber Foods

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