Carbohydrates Complete

CARBOHYDRATES
By: Group A
INTRODUCTION TO CARBOHYDRATES
• Carbohydrates are organic compounds made up of carbon,

hydrogen, and oxygen atoms.
• They are one of the three main macronutrients, along with
proteins and fats, that are essential for the proper
functioning of the human body.
• Carbohydrates serve as a primary source of energy,
particularly for the brain and muscles.
• General formula is C (H O)
n 2 n
SOURCES OF CARBOHYDRATES
• Simple sugars are found in the form of fructose in many fruits.

• Galactose is present in all dairy products.
• Lactose is abundantly found in milk and other dairy products.
• Maltose is present in cereal, beer, potatoes, processed cheese, pasta,
etc.
• Sucrose is naturally obtained from sugar and honey containing small
amounts of vitamins and minerals.
GOOD CARBOHYDRATES BAD CARBOHYDRATES
• High in Nutrients • Low in nutrients
• Moderate in calories • High in calories
• Low in sodium and saturated fats • High in sodium and saturated fats
• Low in cholesterol • High in cholesterol

• Foods considered bad carbs rarely have any
• They are complex carbs. For instance: nutritional value. Some of the foods include
Legumes, vegetables, whole grains, fruits, white flour, rice, pastries, sodas and processed
and beans. foods.
CLASSIFICATION OF
CARBOHYDRATES
CLASSIFICATION
• Carbohydrates are broadly classified into two subgroups, “simple” and
“complex".
• Simple carbohydrates are grouped into monosaccharides and disaccharides.
• The simplest unit of a carbohydrate is a monosaccharide. If you break down
the word 'monosaccharide' it means 'one sugar' (mono=one,
saccharide=sugar) which is referring to the fact that each monosaccharide is
one molecule of sugar.
• While Complex carbohydrates are long chains of monosaccharides.
SIMPLE CARBOHYDRATES
• Simple carbohydrates are grouped as either monosaccharides or

disaccharides.
• Monosaccharides contain only one molecule; glucose, fructose, and
galactose are all monosaccharides.
• Disaccharides contain two molecules; lactose, maltose, and sucrose
are classified as disaccharides.
MONOSACCHARIDES
• Monosaccharides are the simplest carbohydrates since they cannot be hydrolyzed to

smaller carbohydrates.
• Chemically they are aldehydes or ketones possessing two or more hydroxyl groups, and
are important as building blocks for the synthesis of nucleic acids, as well as fuel
molecules.
• Monosaccharides are classified according to three different characteristics: the location of
their carbonyl group, the number of carbon atoms they contain, and their chiral property.
• If the carbonyl group is an aldehyde, the monosaccharide is an aldose. If the carbonyl
group is a ketone, the monosaccharide is a ketose.
• Monosaccharides with three carbon atoms are called trioses and these
are the smallest monosaccharides, such as dihydroxyacetone and d-
and l-glyceraldehyde.
• Those composed of four carbon atoms are called tetroses.
• Those with five carbons are called pentoses.
• Those of six carbons are hexoses, and so on.
• The most important monosaccharides in fruits and vegetables are the
hexoses, glucose and fructose.
• Notice that all three monosaccharides contain identical atoms: six
carbon, twelve hydrogen, and six oxygen. It is only the arrangement of
these atoms that differs.
DISACCHARIDES
• Disaccharides are composed of pairs of two monosaccharides linked

together.
• Disaccharides include sucrose, lactose, and maltose. All of the
disaccharides contain at least one glucose molecule.
• Sucrose, which contains both glucose and fructose molecules, is also
known as table sugar.
• Sucrose is also found in many fruits and vegetables, and at high concentrations
in sugar beets and sugar cane, which are used to make table sugar.
• Lactose, which is commonly known as milk sugar, is composed of one glucose
molecule and one galactose molecule.
• Lactose is prevalent in dairy products such as milk, yogurt, and cheese.
• Maltose consists of two glucose molecules bonded together. some common
examples of food containing maltose are honey, bread and breakfast cereals.
COMPLEX CARBOHYDRATES
• Complex carbohydrates are polysaccharides, long chains of

monosaccharides that may be branched or not branched.
• Complex carbohydrates can be hundreds to thousands of molecules
long. There are three main groups of polysaccharides: starch,
glycogen, and fiber.
POLYSACCHARIDES
• Polysaccharides are major classes of biomolecules. They are long
chains of carbohydrate molecules, composed of several smaller
monosaccharides.
• These complex bio-macromolecules functions as an important source
of energy in animal cell and form a structural component of a plant
cell.
• It can be a homopolysaccharide or a heteropolysaccharide depending
upon the type of the monosaccharides.
• Polysaccharides can be a straight chain of
monosaccharides known as linear
polysaccharides, or it can be branched known
as a branched polysaccharide.
Three Main Groups of polysaccharides are:
• Starch
• Glycogen
• fiber
STARCH
• Starch molecules are found in abundance in grains, legumes, and root

vegetables, such as potatoes. Amylose, a plant starch, is a linear
chain containing hundreds of glucose units.
• Amylopectin, another plant starch, is a branched chain containing
thousands of glucose units. These large starch molecules (amylose
and amylopectin) are the storage form of glucose in plants.
GLYCOGEN
• Glycogen is not found in plants and very little exists in meat; therefore,
it's not a source of carbohydrate that we get from food. However,
humans and animals store glucose energy in the form of this very
large molecule.
• It has many branches that allow it to break down quickly when energy
is needed by cells in the body. It is predominantly found in liver and
muscle tissue.
FIBER
• Fiber is a polysaccharide that is highly branched and cross-linked. Our

bodies do not produce the enzymes that can break down fiber which
means that most fiber passes through our intestines without being
digested and absorbed.
• For example: fruits with edible skins like apples and pears.
STRUCTURE OF CARBOHYDRATES

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CARBOHYDRATES

• Carbohydrates are organic compounds made up of carbon,

• Simple sugars are found in the form of fructose in many fruits.

• High in Nutrients • Low in nutrients

• Moderate in calories • High in calories

• Low in cholesterol • High in cholesterol

• Simple carbohydrates are grouped as either monosaccharides or

• Monosaccharides are the simplest carbohydrates since they cannot be hydrolyzed to

• Disaccharides are composed of pairs of two monosaccharides linked

• Complex carbohydrates are polysaccharides, long chains of

• Starch molecules are found in abundance in grains, legumes, and root

• Fiber is a polysaccharide that is highly branched and cross-linked. Our

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