Carbohydrate

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Carbohydrate

Carbohydrates
Energy Food
Starch, Sugar
Least Expensive
PlentifulAvailable
Easily Digested
Organic Compound,CnH2nOn
Widely distributed in plant food.
9/5/20162 www.drjayeshpatidar.blogspot.com

Composition of Carbohydrates
Single Sugar Unit – Glucose
Combine Sugar – Starch
Fiber is Carbohydrate – Not provide Energy
Can not digested by Human
It is Known as Cellulose and Roughage
Pectin - Fruits – Jam.

Classification of Carbohydrates
Classification
of
Carbohydrate
s
Simple
Monosaccharide
Aldose
Trioses,Tetrose,
Pentose, Hexose
Ketoses
Fructose
Disaccharide
Sucrose, Lactose,
Maltose
Complex
Starch, Glycogen
Homopolysacchari
de Starch, Dextrin
Hetropolysacchari
de Hyaluronic acid

Monosaccharide
One Sugar Unit
Important Single Sugar are Glucose, Fructose,
Galactose
Glucose (Dextrose):
 Give Energy for body Activity
 It is primary Fuel of Cell
 It usually not found in Diet (Corn Syrup)
 Produce from Starch.

Monosaccharide
Fructose:
 Fruit, Honey
 Sweetest of Simple Sugar
 Soft drink, Ready to use Cereals, Desserts
Galactose:
 Milk Sugar

Characteristics of Monosaccharide
Are Simple Single Sugar
Which require no Digestion
Quickly absorbed from Intestine to
Blood and carried to the Liver
In Liver Converted into Glycogen and
stored.

Disaccharide
Are Simple Double Sugar
Which Link with two Single Sugar
Important Disaccharides are Sucrose,
Lactose &Maltose
Sucrose = Glucose + Fructose
e.g. Sugar, Brown Sugar
Sugarcane, Sugar beet.

Disaccharide
Lactose = Glucose + Galactose
e.g. Milk Sugar
Lactose is less soluble
Less Sweet than Sucrose
Maltose = Glucose + Glcose
Starch => Maltose => Glucose
Sugar alcohols such Sorbitol
Used in Candies, Beverages.

Polysaccharide
 Starch = (Glucose)n
e.g. Cereals, Legumes,Tubers
 Glycogen = (Glucose)n
Animal Food
Stored in Liver & Muscles
 Fiber :
Plant food –Vegetable, Fruits,Grains
Not digested by Human
e.g. Cellulose, Hemicellulose, Pectins, Gums,
Lignin.

Complex - Polysaccharides
 Starches – Large molecule
of glucose
 Requires longer to digest
 Glucose available slower
 Ex: Cereal grains, corn,
peas, potatoes, squash,
legumes

Fiber
Insoluble
Fiber
• Cellulose
• Hemicellulose
• Lignin
Occurrence
• Cell wall
• Secretion &
Cell
• Woody part of
plants
Source
• Wheat flour,
Bran
• Bran & Gram
• Vegetables,
Fruits
&Wheat

Fiber
Soluble
Fiber
• Gums
• Pectins
Occurrence
• Special Cell
Secretion
• Woody part
of plants
Source
• Oats,
Legumes,
Guar, Barley
• Apple,
Guavas,
Citrus Fruits

Action of Fiber in the Body
Insoluble Fiber
• Accelerate GITransit
• Increase FecalWeight
• Promotes bowel
movement
• Slow Starch
Hydrolysis
• Delays Glucose
Absorption.
Soluble Fiber
• Delays GITransit
• Lowers blood
Cholesterols
• Delays Glucose
absorption.

Caloric Value of Carbohydrates
4 kcal/ gm
Energy needed for Physical Activity,Work of cell,
Brain Function
40% of Total energy should from Carbohydrate
India 60-80 % energy from Carbohydrate
In Developed Country 30-40 % energy from
Carbohydrate

Source of Carbohydrates
Sugar :
Honey, Fruits, Soft Drink, Milk, Sugar,
Starch:
Cereals, Pasta, Flour, Bread, Potatoes, RootVege.,
Pulses
Fiber: Cereals, Bran, Outer skin of Fruits &
Vege., Brown rice, Oatmeals
Pectin: Fruits.

Source of Carbohydrates
Carbohydrates Food Source
Glucose Fruits, Honey, Corn Syrup
Fructose Fruits, Honey
Galactose Milk
Maltose Backed Starch
Sucrose Cane & Beat Sugar
Lactose Milk Product
Starch & Dextrin Grains, Root &Tubers, Legumes
Glycogen Meat Product, Sea Food
Cellulose Vegetables, Outer coat of Seed
Pectin & Gums Fruits, Plant Secretion, seeds. 9/5/201617 www.drjayeshpatidar.blogspot.com

Function of Carbohydrates
Energy Supply
Brain, Cell
Spare Proteins
Synthesis of Substances
Non-essentialAmino acids
Glycoproteins
Glycolipids
Promote complete lipid metabolism
Provide Bulk Fiber in the Diet.

Function of Carbohydrates
 Energy Supply for body function
 Essential for the Oxidation of Fats
 Proteins sparing action
 Provide Carbon for synthesis of Non-essential Amino acids
 Are present in some tissue Constituents
 Add flavour to Diet
 Nucleic acid of Connective tissue Matrix, Galactosides of
NerveTissue
 Necessary for proper functioning of CNS
 Adequate hepatic Glycogen Storage enhances normal liver
detoxification ability.

Digestion of Carbohydrates
 Mouth :Chewing – Breaks up food
 Saliva -Amylase
 Pancreatic Amylase
 IntestinalAmylase
Dietary
Carbohydrate/
Starch
Amylase
Maltose +
Isomaltose

Digestion of Carbohydrates
Small Intestine
Maltose → Maltase → Glucose + Glucose
Lactose → Lactase → Glucose + Galactose
Sucrose → Surcease → Glucose + Fructose.

Carbohydrate
Storage :
 Glucose → In Liver & Muscle → Glycogen
Metabolism :
• Anabolism
1. Glucose → Glycogen
2. Glucose → Fat (Lipogenesis)
• Catabolism
1. Glucose → ATP
2. Glycogen → Glucose.

Malnutrition of Carbohydrate
Deficiency :
 Low body weight
 Accumulation of large amount of ketone
bodies in the body
Overconsumption :
• Increase dental caries
• Cause Obesity
• Large amount of sugar – Gastric ulcer
• Depress appetite – Soft Drink
• Increase blood Triglyceride – Lead to Heart
Disease. 9/5/201624 www.drjayeshpatidar.blogspot.com

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