carbohydrates by: dr norhasmah sulaiman department of resources management and consumer studies...
DESCRIPTION
Simple Carbohydrates Monosaccharides Most of the monosaccharides important in nutrition are hexoses (hex= six) Simple sugars with six atoms of carbon and the formula C 6 H 12 O 6 Monosaccharides: Glucose - hexagons Fructose - pentagons Galactose - hexagonsTRANSCRIPT
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CARBOHYDRATESCARBOHYDRATES
By:By:Dr Norhasmah SulaimanDr Norhasmah Sulaiman
Department Of Resources Management And Department Of Resources Management And Consumer StudiesConsumer Studies
Faculty Of Human EcologyFaculty Of Human EcologyUPMUPM
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Chemist’s View of Chemist’s View of CarbohydratesCarbohydrates
• 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)
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Simple CarbohydratesSimple 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
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Simple CarbohydratesSimple 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
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The Complex CarbohydrateThe 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
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• 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
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• 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
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• 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
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OtherOther ClassificationsClassifications ofof FiberFiber• 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
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Functions of CarbohydrateFunctions 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
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Digestion and Absorption of CarbohydratesDigestion and Absorption of Carbohydrates
• Mouth – amylase Starch Small polysaccharides
(maltose)• Stomach Stomach’s acid + bolus
• Small intestine Maltose Glucose + glucose
maltase Sucrose Fructose + Glucose
SucraseLactose Galactose + Glucose
Lactase
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• 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
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• 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.
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Health Problem Related Health Problem Related CarbohydrateCarbohydrate
• 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.
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• Obesity• Chronic diseases
– Coronary heart disease– Diabetes (Hypoglycemia)
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ThankThank YouYou…….…….