Carbohydrate in general

Carbohydrate are organic compounds containing carbon, hydrogen and oxygen, and they may be simple or complex molecules.

Historically, the term “carbohydrate” has been used to classify all compounds with the general formula Cn(H2O)n as the hydrates of carbon.

Carbohydrates are polyhydroxy compounds appearing commonly in nature, either as relatively small molecules or as large quantities extending to macromolecular levels (polysaccharides).

Important food carbohydrates include simple sugars, dextrin, starches, cellulose, hemicellulose, pectins and gums.

They are an important source of energy or fiber in the diet, and they also are important constituent of foods because of their functional properties.

Some common sources of carbohydrate are bread, potatoes, grains, cereals and rice.

Carbohydrates may be used as sweeteners, thickeners, stabilizers, gelling agents, and fat replacers.

Sugars are formed in green plants as early products of photosynthesis from carbon dioxide and water and are then converted into organic plant constituents through a variety of biosynthetic pathways.

The simplest carbohydrates are known as monosaccharides or sugars, and they have the general formula CnH2nOn. The most common ones contain six carbon atoms.

Disaccharides contain two sugars units, trisachharides contain three, oligosaccharides contain several units, and polysaccharides are complex polymers containing as many as several thousands units linked together to form a molecule.

Oligosaccharides such as raffinose and stachyose are found in small amounts in legumes. Examples of polysaccharides include starch and glycogen, which are the storage forms of carbohydrates in plants and animal, respectively.

Finally, sugar alcohols, such as sorbitol and mannitol, are alcohol forms of glucose and fructose, respectively.

Complex carbohydrates, the most efficient fuel for body cells, should supply the largest portion of the daily caloric intake – about 70%.

These foods are more abundant and less expensive than foods high in proteins and/or fats.

Complex carbohydrates satisfy the appetite, curing the tendency to over eat. They maintain an even energy level, curbing the desire for snacks.

They are ideal energy source foods of great benefit to the obese and diabetic.
Carbohydrate in general