Posts Tagged ‘Carbohydrates function’
Introduction and Function of Carbohydrates (Part 3)
In foods of animal origin, except milk, are relatively scarce. Foods rich in carbohydrates are basically plant a greater or lesser degree. So prevalent in cereals, bread and bakery products, pasta, fruits, dairy products, legumes and tubers.
3. Features
The main functions of carbohydrates are given below:
- Energy. They provide immediate energy, ie, 4 kcal / g. Glycogen (animals) and starch (in plants) are energy stores that move quickly to generate glucose when needed. Glucose is the only energy source used by the nervous system (normal) and blood cells, so that should eat carbohydrates every day.
- Structural. They are part of important molecules such as DNA and ATP among others (ribose and deoxyribose).
- Regulatory. Regulate bowel functions (dietary fiber). Dietary fiber plays an important role in the regulation of intestinal function with consequent health benefits because:
• Promotes bowel movement by absorbing water
• Increase the volume of stool and softens
• Decreases the absorption of certain substances (like cholesterol)
Introduction and Function of Carbohydrates (Part 2)
1.3. Polysaccharides
Also known as complex carbohydrates and complex sugars to be made up of many molecules of monosacharides. From a nutritional point of view can be divided into two groups:
- Usable energy or digestible polysaccharides. Among the polysaccharides usable energy, starch and highlight glycogen.
The starch, also known as starch, vegetable and is made up of many glucose molecules linked together to form linear chains (amylose) and branched (amylopectin).
It is the most abundant carbohydrate in the diet, found in cereal grains, legume seeds, roots (cassava), tubers (potatoes) and other parts of the plants. The Glycogen is a polysaccharide of animal reserve which is located in the liver and muscle. The other and mussels are rich in this polysaccharide. However, during storage and culinary management loses an important part of their nutritional value.
Introduction and Function of Carbohydrates (Part 1)
Carbohydrates, also known as carbohydrates or sugars, are organic compounds consisting of carbon, hydrogen and oxygen.
1. What are they?
Carbohydrates, also known as carbohydrates or sugars, are organic compounds consisting of carbon, hydrogen, and then we’ll see oxygen. A their classification on the basis of chemical structure.
1.1. Monosaccharides
They are the simplest carbohydrates. This group includes glucose, fructose and galactose.
- Glucose: Found in small quantities in fruits and vegetables, being relatively abundant in grapes. It is the most important monosaccharide in the field of nutrition to be the main fuel cell.
Most carbohydrate foods eventually converted into glucose after digestion. Glucose is added to some foods and beverages comes from the decomposition of starch. Glucose increases the energy content of food without increasing their sweetness, contrary to what I would do fructose or sucrose.