Carbs Flashcards
molecular code
c6h1206
carb sub-groups
plant:
1. cellulose; support
2. starch: spare
animal:
3. glycogen (reserve)
fuction of carbs
body function
energy
strucutre
growth
QUICK energy use; already starts metabolism by salivary enzyme in mouth
two generic carb types (chemical)
- complex carbs: oligo/polysaccharides (starches); no taste/insoluble
- simple sugars: monosaccharides (sweet and soluble)
two generic carb types (nutritional)
- available (sugars, polyssarcharides with digestable nutritonal value); starch + glycogen
- non-available (non-digestible polysaccharides); dietary fibres and cellulose
4 carb building blocks
monosaccharides
dissacharides
oligosaccharaides
polysacchardies
monosaccharides examples
one sugar
gluclose
fructose
galactose
disaccharide examples
sucrose
maltose
lactose
oligosaccharide example
2-10 sugars
raffinose
stachyose
polysaccharides
10+ sugars
starhc
glycogen
cellulose
glycemic index
measures speed of sugar digestion
high GI
glucose and frutose (potato/white rice) cuases sugar rushes
carrots and gi
high GI but little carbs per servings= total lower glycemic load
what happens if the body gets too little energy
body uses proteins/lipids for energy
glucose
most abundant monosaccharide
transported in blood and oxidized to co2/h20
kept constant by insulin hormone (preevents diabetes)
fructose
fruit sugar
sweetest monosaccharide
in pears, cherries, oranges, etc.
combined with glucose in honey to make sucros
galactose
not free in nature= lactose hydrolsis product
galactosemia
genetic defienciy in an infant of galactose-1-phosphate enzyme that converts galactose to glucose causing mental retardation
sucrose
galactose and fructose
used as a home-sweetner
naturally found in plants (cane/beet sugar)
forms caramel
maltose
glucose and gluose
lactose
glucose andg alactose
lactase enzyme breaks it down (lactobicillus bacteria used to ferment it into yogurts/cheeses)
evolution in europe/east africa for lactose tolerance
why is complex carbs bette
more vitamins/mineral/fibre
preferred carb as lower GI
starch properties
energy and digestion/ready to use (available)
present in seeds, cereals, legumes
becomes glucose and then glycogen
stored in plants as granules of different dimensions/shapes
sub-components of starch
amylose (linear)
amylopectin (branched) 80%
flour origins
starch morpholoical granule exmination
cellulose properties
forms ligning in plant cell wall
insoluble
resistant/undigestible sans enzyme
glycogen properties
only in animals
similar to amylopectin structure
mostly used by liver for energy reserve (to be hydrolzed to glucose/maltose when needed)
bread and pasta
most starch food: expresses culture!
breads around the world
injeera rhye bread bagel focaccia baguette naan tortilla
junk food
sugar-based products with pure sugar with tasteless starch base and chemical additives with no nutritional value
dietary fibre pros
complex carbs (ligning/celluclose/hemicellulose, etc.)
is not easily digetible
increases satiety/bowel function
reduces chronic diseases (diabetes, cancer, etc)
reduces cholesterol
pectin
a ‘soluble fibre’ exeption
polysaccharide in begetable cell membrane (apples, cirtrus fruits)
used as gelling agent to add texture in foods like jams vs jelly
marmelade composition
citrus fruit base
jam composition
only 3% fruit crushed into preserve
jelly composition
fruit juice and pectin
confiture composition
45% fruit roughly chopped
whats RS
resistant starch thats not fully metbaolized and becomes SCFA
–> important for intestinal bacteria/health as its unprocessed (fruits/legumes) and fermended by gut microbiota for energy
scfa
short chain fatty acids
pro of RS
stimulates gut flora health increases nutritive health inhibits pathogenic bacterial growth assists mineral absorbtion prevents toxins/carcinogenic absorption
processes vs less proceseed food (RS)
less calories in unprocessed
RS has 2 c per g/4 cal in normal strach
hence best to consume in whole food format
where is RS found
beans
legumes
starchy fruits/veg
wholle grain
what are sugar substitutes
based on plant species and chemical synthesis
slower/incomplete absorbiotn in bowel
excesseive consumption cuases diarrhea
sugar alcohols
sobitol
yxlithol
mastitol
intense sweeteners
300-500 sweeter than sugar low caloric value diet/carries prevetion dangerous in high amounts industrial production i.e. coca cola, sweets, etc
intense sweeteners examples
acesulfane
clyclamate
saccharin
sucralose
artificial sweeteners
NAS (non caloric AS) safe benefcial might cause som emetabolic abnormalities affects microbiota
examples of natural sweetners
honey date sugar maple sugar rice syrup agave nectar cocnut sugar molasses stevia
high fructose corn syrup
high gi
cause sugar crashes
inflammation
