CARBOHYDRATES

Carbohydrates

• Carbohydrates are broadly

defined as polyhydroxy
aldehydes or ketones and
their derivatives or as
substances that yields one
of these compounds
• A carbohydrate is a biomolecule
 consisting of carbon (C), 
hydrogen (H) and oxygen (O)
atoms, usually with a hydrogen–
oxygen atom ratio of 2:1 (as in
water) and thus with the 
empirical formula
 Cm(H2O)n (where m may be
different from n). 
Carbohydrates are the most abundant of all
the organic compounds in nature.

 In plants, energy from the Sun is used to

convert carbon dioxide and water into the
carbohydrate glucose.
•  About 65% of the foods in our diet consist of
carbohydrates.
•  Each day we utilize carbohydrates in foods
such as bread, pasta, potatoes, and rice.
•  Other carbohydrates called disaccharides
include sucrose (table sugar) and lactose in
milk.
•  During digestion and cellular metabolism,
carbohydrates are converted into glucose,
•  which is oxidized further in our cells to
provide our bodies with energy and to
provide the cells with carbon atoms for
building molecules of protein, lipids, and
nucleic acids.
•  In plants, a polymer of glucose called
cellulose builds the structural framework.
• Cellulose has other important uses, too.
•  The wood in our furniture, the pages in
your notebook, and the cotton in our clothing
are made of cellulose.
 Function of Carbohydrates in Cells

 Major source of energy for the cell

 Major structural component of plant cell
 Immediate energy in the form of GLUCOSE
 Reserve or stored energy in the form of
GLYCOGEN
 Carbohydrates provide fuel for the central
nervous system and energy for working
muscles.

 They also prevent protein from being

used as an energy source and enable fat
metabolism.
• Carbohydrates are important for
brain function.
• They are an influence on mood,
memory, etc., as well as a quick
energy source. In fact, the RDA of
carbohydrates is based on the
amount of carbs the brain needs
to function.
 Classification of
Carbohydrates
• Carbohydrates are classified
according to the number of sub
units that make them up
3 Types of Carbohydrates
1 Monosaccharides
2.Disaccharides
3.Polysaccharides
 Monosaccharides
 Monosaccharides are simple sugars, or the
compounds which possess a free aldehyde
(CHO) or ketone (C=O) group and two or
more hydroxyl (OH) groups.
 They are the simplest sugars and cannot be
hydrolysed further into smaller units.
 Monosaccharides contain a single carbon
chain and are classified on the basis of
number of carbon atoms they possess, and
as aldoses or ketoses depending upon their
groups.
 Glucose
•The essential
energy source for
all body
functions.

• Other names:
Dextrose and Blood
Sugar.

• A component of each disaccharide.

 Galactose
 Seldom occurs
freely in nature
 Binds with glucose
to form sugar in milk:
lactose.
 Once absorbed by
the body, galactose is
converted to glucose
to provide energy.
Fructose

• The sweetest of
all sugars – (1.5 X
sweeter than
sucrose)
• Occurs naturally
in fruits and honey
“the fruit sugar”
 Disaccharides

Disaccharides – Composed of 2
monosaccharides – cells can make
disaccharides by joining two
monosaccharides by biosynthesis.
Glucose + fructose = sucrose
•  Table sugar
•  Found naturally in plants: sugar cane,
sugar beets, honey, maple syrup
•  Sucrose may be purified from plant
sources into Brown, White and Powdered
Glucose + galactose = lactose
• • The primary sugar in milk and milk
products.
• • Many people have problems digesting large
amounts of lactose (lactose intolerance)
Glucose + glucose = Maltose
• Produced when starch breaks down.
• Used naturally in fermentation reactions of
alcohol and beer manufacturing.
 Polysaccharides

• Polysaccharides Containing 10 or more

monosaccharide units attached together
• Examples
1. Starch- digestible
2. Glycogen- digestible
3. Fiber- indigestible Long chains of glucose units
form these polysaccharides
• Cellulose gives structure to plants, fiber to our diet
• Glycogen is an energy storage sugar produced by
animals
• Liver cells synthesize glycogen after a meal to
maintain blood glucose levels
 Types of Polysaccharides
1. Starch

The major digestible polysaccharide in our

diet. – The storage form of carbohydrate in
plants. – Sources: Wheat, rice, corn, rye,
barley, potatoes, tubers, yams, etc. – Two
types of plant starch:
 Amylose
 Amylopectin
 Types of Starch

• Amylose: is in the form of straight chain linked

together with α- 1-4, linkages indicating 300 –
5,500 glucose units per molecules, molecular wt
range from 105 to 106. Generally it is water
soluble and gives blue color with iodine.
• Amylopectins: It contain beside straight chain
several branched chains, which are arranged in α
—1-4 and β-1-6 linkage units, one molecule of
amylopectin contains 50,000 to 5,00,000 glucose
molecules, molecular wt. range from 107 to 108, it
i
 2. Cellulose
o form cell walls in plant cells
o also called fiber or ruffage
o indigestible by humans
 3. Glycogen

 The storage form of glucose in the body.

 Stored in the liver and muscles. Found in
tiny amounts in meat sources.
 Not found in plants.
 Not a significant food source of
carbohydrate.
 Carbohydrate benefits

• The right kind of carbs can be incredibly

good for you. Not only are they necessary
for your health, but they carry a variety of
added benefits.
 Mental health

• Carbohydrates may be important to mental health.

 A study published in 2009 in the journal JAMA
Internal Medicine found that people on a high-fat, low-
carb diet for a year had more anxiety, depression and
anger than people on a low-fat, high-carb diet.
Scientists suspect that carbohydrates help with the
production of serotonin in the brain.
• Carbs may help memory.
 A 2008 study at Tufts University had overweight
women cut carbs entirely from their diets for one week.
Then, they tested the women's cognitive skills, visual
attention and spatial memory. The women on no-carb
diets did worse than overweight women on low-calorie
diets that contained a healthy amount of
carbohydrates.
 Weight loss

• Though carbs are often blamed for weight

gain, the right kind of carbs can actually
help you lose and maintain a healthy
weight.
 This happens because many good
carbohydrates, especially whole grains and
vegetables with skin, contain fiber. It is
difficult to get sufficient fiber on a low-carb
diet. Dietary fiber helps you to feel full, and
generally comes in relatively low-calorie
foods.
 Good source of nutrients

• Whole, unprocessed fruits and vegetables

are well known for their nutrient content.
Some are even considered superfoods
 because of it — and all of these 
leafy greens, bright sweet potatoes, juicy
berries, tangy citruses and crunchy apples
 contain carbs.
 Carbohydrate deficiency

• Not getting enough carbs can cause

problems. Without sufficient fuel, the body
gets no energy. Additionally, without
sufficient glucose, the central nervous
system suffers, which may cause dizziness
or mental and physical weakness, according
to Iowa State University. A deficiency of
glucose, or low blood sugar, is called
hypoglycemia.
• If the body has insufficient carbohydrate
intake or stores, it will consume protein for
fuel. This is problematic because the body
needs protein to make muscles. Using
protein for fuel instead of carbohydrates also
puts stress on the kidneys, leading to the
passage of painful byproducts in the urine,
according to the University of Cincinnati.
• People who don't consume enough
carbohydrates may also suffer from
insufficient fiber, which can cause digestive
problems and constipation. 
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