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CARBOHYDRATES

CARBOHYDRATES. By: Dr Norhasmah Sulaiman Department Of Resources Management And Consumer Studies Faculty Of Human Ecology UPM. Chemist’s View of Carbohydrates. Dietary carbohydrate family includes: simple carbohydrate (sugars) complex carbohydrate (Starches and Fibers)

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CARBOHYDRATES

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  1. CARBOHYDRATES By: Dr NorhasmahSulaiman Department Of Resources Management And Consumer Studies Faculty Of Human Ecology UPM

  2. Chemist’s View of Carbohydrates • Dietary carbohydrate family includes: • simple carbohydrate (sugars) • complex carbohydrate (Starches and Fibers) • The simple carbohydrate • Monosaccharides (single sugars) • Disaccharides (a pairs of monosaccharides) • The Complex carbohydrate • Polysaccharides (chains of monosaccharides)

  3. Simple Carbohydrates • Monosaccharides • Most of the monosaccharides important in nutrition are hexoses (hex= six) • Simple sugars with six atoms of carbon and the formula C6H12O6 • Monosaccharides: • Glucose - hexagons • Fructose - pentagons • Galactose - hexagons

  4. Simple Carbohydrates • Disaccarides: • Maltose (Glucose + Glucose) • Sucrose (Glucose + Fructose) • Lactose (Glucose + Galactose) • Are pairs of monosaccarides, each containing a glucose paired with one of the three monosaccarides

  5. The Complex Carbohydrate • Contain many glucose units : Poly • Contain few glucose units : Oligo • Three polysaccharides: • Glycogen • Animal – meat and not at all in plants • Composed of glucose • Manufactured and stored in the liver and muscles • As a storage form of glucose

  6. Starches • Human body glucose as glycogen • Plant cells store glucose as starches • Long, branched or unbranched chains of hundreds or thousands of glucose, molecules linked together • Fibers • Structural parts of plants • Plant-derived foods: vegetables, fruits, grains and legumes • Described as nonstarch polysaccharides

  7. Cellulose • Primary constituent of plant cell walls in vegetables, fruits and legumes. • Composed of glucose molecules and long chains however do not branch • Hemicelluloses • Main constituent of cereal fibers • Various monosaccharides backbones with with branching side • Many backbones and side chains are soluble and other are insoluble. • Pectins • Found in vegetables and fruits : citrus fruits and apples) • Used by food industry to thicken jelly, salad dressings and texture

  8. Gums and Mucilages • Gum such as gam arabic used as additives by food industry • Mucilages (guar and carrageenan) added to foods as stabilizers. • Lignin • Gives strength to foods • Occurs in the woody parts of vegetables – carrots and the small seeds - strawberries

  9. OtherClassificationsofFiber • Fiber can be classified as • Soluble fibers • Insoluble fibers • Water-holding capacity • The capacity to capture water like a sponge, swelling and increasing the bulk of the intestines • Viscosity • The capacity to form viscous, gel-like solutions • Cation-exchange capacity • The ability to bind minerals • Bile-binding capacity • The ability to bind to bile acid

  10. Functions of Carbohydrate • Supplying Energy • Brain cell and red blood cell • Sparing protein • Aid in synthesis of other substances • Non essential amino acid • Glycoproteins • Glycolipids • Promotes complete lipid metabolism • Provide bulk (fiber in the diet) • As sweetener • Food concentrated agent

  11. Digestion and Absorption of Carbohydrates • Mouth – amylase Starch Small polysaccharides (maltose) • Stomach Stomach’s acid + bolus • Small intestine MaltoseGlucose + glucose maltase SucroseFructose + Glucose Sucrase LactoseGalactose + Glucose Lactase

  12. Large Intestine • One to four hours after a meal – all the sugars have been digested • INDIGESTABLE FIBER / STARCHES • Legumes, raw potatoes, banana • Promote bowel movement • Fiber- lower blood cholesterol

  13. All CHO breaks down in digestion to monosaccharides: glucose, fructose, & galactose. • Monsaccharides are absorbed and fructose & galactose becomes glucose. • Glucose is used by the cell; hormone insulin needed for glucose to go from blood to cell. • Body’s uses of glucose • Energy • Maintenance of normal blood glucose level. • Glycogen. • Converted to body fat & stored.

  14. Health Problem Related Carbohydrate • Lactose Intolerance • Inability to digest the milk sugar • Bloating, gas, abdominal discomfort, diarrhea. • Acidophilus milk – a cultured milk created by adding Lactobacillus acidophilus • Breaks down lactose to glucose and galactose. • Dental Caries • Sugar and starch breaking down in the mouth – contribute tooth decay.

  15. Obesity • Chronic diseases • Coronary heart disease • Diabetes (Hypoglycemia)

  16. ThankYou…….

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