Carbohydrates Flashcards by Arnestine Guillano

are compounds composed
of carbon, oxygen, andhydrogen arranged as monosaccharides.

Originally called saccharides (a Greek
word, meaning sugars)

Organic compounds abundant in plants
and widespread in nature

Carbohydrates

How well did you know this?

Not at all

Perfectly

General formula of carbohydrates

CnH2nOn

How well did you know this?

Not at all

Perfectly

The Food and Agriculture Organization
(FAO) and World Health Organization
(WHO) recommend classifying dietary
carbohydrates by their degree of
saccharide units, which is called

Polymerization

How well did you know this?

Not at all

Perfectly

The Institute of Medicine’s Dietary Reference Intakes (DRI) Report subdivides carbohydrates
into:

monosaccharides (one sugar unit)
disaccharides (2 sugar units)
oligosaccharides (3 to 10 sugar units)
polysaccharides (more than 10 sugar
units)

How well did you know this?

Not at all

Perfectly

According to digestibility, carbohydrates are
simply grouped into:

Digestible: sugar, starches, dextrin and glycogen
Partially digestible: galactogens,
mannosans, inulin and pentosans
Indigestible: cellulose and hemicellulose

How well did you know this?

Not at all

Perfectly

are simple sugar units that compromise
the general formula in a single ring. In this case, they form the structure. It is
divided by their arrangements of atoms that may counter the level of sweetness: glucose, fructose, and galactose.

MONOSACCHARIDES

How well did you know this?

Not at all

Perfectly

also known as dextrose or grape sugar or physiologic sugar or blood sugar
body’s major fuel in all activities and
serves as the simplest sugar to form disaccharides and complex
carbohydrates
most important sugar in human
metabolism

GLUCOSE

How well did you know this?

Not at all

Perfectly

principal product of hydrolysis from
starch and cane sugar

Glucose

How well did you know this?

Not at all

Perfectly

sweetest natural sugar that is found in fruits, sodas, cereals, and desserts that have been sweetened with high-
fructose corn syrup; end produce of sucrose

FRUCTOSE

How well did you know this?

Not at all

Perfectly

changed to glucose in human
metabolism and the action is reversible
(glucose can be converted to galactose
to form lactose in breast milk)
component of some compound lipids called the cerebrosides, which are found in the brain and nerve tissues

GALACTOSE

How well did you know this?

Not at all

Perfectly

=five-carbon chains of monosaccharides found in nucleic
acids of meat and seafoods in bound
form
- in the body, they are important
components of nucleic acids and some co-enzymes

PENTOSE (RIBOSE AND RIBULOSE)

How well did you know this?

Not at all

Perfectly

are pairs of
monosaccharides linked together.

DISACCHARIDES

How well did you know this?

Not at all

Perfectly

Types of disaccharides are

maltose, sucrose, and lactose.

How well did you know this?

Not at all

Perfectly

does not occur free in nature but can be hydrolyzed by amylases from starches of cereal grains
yields 2
molecules of glucose

-in the intestines, is not readily
fermented by bacteria and this is
beneficial for infant feeding

Maltose

How well did you know this?

Not at all

Perfectly

also called table sugar, cane sugar and beet sugar

Sucrose

How well did you know this?

Not at all

Perfectly

equal amounts of glucose and fructose are a mixture known as

Sucrose

How well did you know this?

Not at all

Perfectly

contributes half of the energy

Glucose + Galactose

How well did you know this?

Not at all

Perfectly

Limited fermentation effect in Lactose

Laxative

How well did you know this?

Not at all

Perfectly

Excessive fermentation effect in lactose

Diarrhea

How well did you know this?

Not at all

Perfectly

linking two
monosaccharides as evident with the
formation of water molecule from OH
group and H atom

Condensation

How well did you know this?

Not at all

Perfectly

breaking of the disaccharide
through splitting the water molecule into
OH group and H atom; common in
digestion

Hydrolosis

three important sugar alcohols

(sorbitol, xylitol and mannitol)

general formula(CSH14O6)

also known as sugar alcohols

group of low-digestible carbohydrates,
derived from the hydrogenation of their sugar or syrup source
do not contribute to tooth decay

Polyols

made from high maltose corn syrup
yields 2.1 kcal/g
poorly absorbed in the intestines
used more as a food ingredient as
drying ingredient
some individuals experience increased
urination, nausea and vomiting

SUGAR ALCOHOL: Mannitol

1. derived from glucose 2. absorbed more slowly than other monosaccharides 3. has been used to delay the onset of hunger 4. excessive consumption causes diarrhea 5. yields 2.6 kcal/g

SUGAR ALCOHOL: Sorbitol

- found in fibers of many fruits and vegetables - has about the same sweetness as sucrose, but yields less calories (2.4 kcal/g) - excessive consumption can cause flatulence and diarrhea

SUGAR ALCOHOL: XYLITOL

Known as the complex carbohydrates, they are made up of 10 or more monosaccharides (chains of monosaccharides).

POLYSACCHARIDES

chains of glucose linked together; found in plants such as grains - world's most abundant and cheap form of carbohydrate

STARCH

starch molecules have two components:

1. amylose (a straight chain of glucose units) 2. amylopectin (a branched chain)

- intermediate products in the hydrolysis of starch - intermediate product of starch digestion or is formed from partial hydrolysis of starch - the action of dry heat on starch (as in toasting bread or browning of cake crust in the oven) produces dextrin

DEXTRIN

storage form of carbohydrates in meal as reserved energy; not a common dietary source of carbohydrate

GLYCOGEN (Animal Starch)

- complex carbohydrate that comes from the family of fructooligosaccharide and acts like soluble fiber - increases the production of bifidobacteria and helps increase resistance to infection

Inulin

- also known as neosugar - complex carbohydrate that act like soluble fiber

FRUCTO-OLIGOSACCHARIDES

Glycogen present in the body

355 grams (1/3kg)

- also called roughage - indigestible part of the food - derived from plant sources and contains polysaccharides such as cellulose, hemicellulose, pectin, gums, mucilages and lignins

FIBER

provides bulk, acts as a broom in the digestive tract to prevent constipation, and recently has been shown to prevent diverticular diseases, reduce incidence of colon cancer, reduce blood cholesterol level and decrease mucosal absorption

fiber

2 classifications of fiber

insoluble soluble

grams of fiber daily recommended

20-30 grams

recommends a daily intake of 20 to 35 grams dietary fiber comprising 5 to 7 grams of soluble fiber and 15 to 23 grams of insoluble fiber for normal adults

FNRI-DOST

natural gel-forming fibers (alter solubility or enzyme hydrolysis); B-glucans, psyllium, pectin, guar gum, oligosaccharides; ferments in the colon for lowering cholesterol, obesity risks, CVD, DM, colon cancer

Soluble fiber

cellulose, lignin, hemicellulose; 10-15% fermented for stool bulks and prevent constipation

Insoluble fiber

- a fiber made of galacturonic acid and other monosaccharides - because it absorbs water and forms a gel, it is often used in jams and jellies - sources include citrus fruits, apples, strawberries, and carrots

SOLUBLE FIBER: PECTIN

- contain galactose, mannose and other monosaccharides - similar to gum in structure

SOLUBLE FIBER: MUCILAGES

- obtained from a seed of a plant known as genus plantago ovata - composed of 80% dietary fiber and small amounts of protein, fat, vitamins and minerals

SOLUBLE FIBER: PSYLLIUM

- contain galactose, glucuronic acid and other monosaccharides - sources are include oats, legumes, guar and barley

SOLUBLE FIBER: GUMS

- most well known dietary fiber - a nonstarch carbohydrate polymermade of a straight chain of glucose molecules linked by beta bonds - found in whole-wheat flour, bran and vegetables

INSOLUBLE FIBER: CELLULOSE

a nonstarch carbohydrate polymer made of glucose, galactose, xylose and other monosaccharides - can be hydrolyzed by dilute acids - found in bran and whole grains

INSOLUBLE FIBER: HEMICELLULOSE

These are carbohydrates with 3-10 monosaccharides. Common oligosaccharides are raffinose and stachyose. Food sources of oligosaccharides are chicory roots, Jerusalem artichoke, onion, garlic, legumes, wheat, jicama, and asparagus.

OLIGOSACCHARIDES

- a noncarbohydrate polymer containing alcohols and acids - a woody fiber found in wheat bran and the seeds of fruits and vegetables

INSOLUBLE FIBER: LIGNIN

FOOD SOURCES OF CARBOHYDRATES

Sugars Cereal grains Root crops Starchy vegetables Dried legumes Fruits Milk

ALTERNATIVE SWEETENERS

Saccharin Acesulfame K Sucralose Aspartame Neotame Cyclamates Stevia