An aldehyde or ketone derivative of a polyhydric alcohol, particularly of the pentahydric and hexahydric alcohols. They are so named because the hydrogen and oxygen are usually in the proportion to form water, (CH2O)n. The most important carbohydrates are the starches, sugars, celluloses, and gums. They are classified into mono-, di-, tri-, poly- and heterosaccharides.
An essential nutrient. Compounds composed of simple sugars or multiples of them. Carbohydrates are made by green plants in a process called photosynthesis.
The major food source of metabolic energy, the sugars and starches. Chemically they are composed of carbon, hydrogen, and oxygen in the ratio Cn:H2n:On.
Essential nutrient produced by plants made up of carbon, hydrogen and oxygen. (Starch, sugar and cellulose are the most common.)
Organic compounds containing carbon, hydrogen, and oxygen; when broken down, the main energy source for muscular work and one of the basic foodstuffs.
A sugar molecule. Carbohydrates can be small and simple (for example, glucose) or they can be large and complex (for example, polysaccharides such as starch, chitin or cellulose).
A large class of carbon-hydrogen oxygen compounds. Monosaccharides are called simple sugars, of which the most abundant is D-glucose. It is both the major fuel for most organisms and constitutes the basic building block of the most abundant polysaccharides, such as starch and cellulose. While starch is a fuel source, cellulose is the primary structural material of plants. Carbohydrates are produced by photosynthesis in plants. Most, but not all, carbohydrates are represented chemically by the formula Cx(H20);n, where n is three or higher. On the basis of their chemical structures, carbohydrates are classified as polyhydroxy aldehydes, polyhydroxy ketones, and their derivatives.
The starches and sugars in the diet.
A nutrient compound consisting of carbon, hydrogen, and oxygen present in foods in the form of starch and sugar are classified as monosaccharides, disaccharides, or polysaccharides.
A biological compound containing carbon, hydrogen and oxygen. Carbohydrates derive from sugar and are an important source of food and energy.
A class of chemical compounds, which include sugars, starch and cellulose, composed of carbon, hydrogen and oxygen.
A substance found primarily in fruits and vegetables, and is the major source of energy in the diet.
Polyhydroxy aldehydes or ketones and their derivatives. The carbohydrates are divided into three major classes: monosaccharides, oligosaccharides, and polysaccharides.
Carbohydrates are macronutrients composed of carbon, hydrogen, and oxygen atoms and can be divided into many categories based upon their structure (i.e., monosaccharides, disaccharides, polysaccharides, and non-digestible polysaccharides) as well as their metabolic effects (such as digestibility, glycemic responses, and so forth). Many foods from each of the five major food groups, as well as sweets and foods specifically developed for athletes, can provide significant amounts of carbohydrates in the diet.
A group of naturally occurring, organic compounds, including sugar, starch, and cellulose, that provide the main source of energy for all body functions. The National Institute of Digestive and Kidney Diseases (NIDDK) estimates that an average American adult eats about half a pound of carbohydrates each day, in such common and inexpensive foods as bread, potatoes, pastries, candy, soft drinks, rice, pasta, fruits, and vegetables. Nutritionists recommend getting carbohydrates primarily from unprocessed (unrefined) foods, such as whole-grain cereals and fresh fruits, because they have more nutrients and fiber than refined foods, such as sugar and white flour.
Sugars, starches, and fiber, which are the body’s preferred source of energy.
Any of a group of organic compounds (containing the elements carbon, hydrogen, and oxygen), including starches and sugars, that are the chief energy sources of the body. Carbohydrates from foods result in production of glucose which is then metabolized to release energy, stored as adenosine triphosphate (ATP). Carbohydrates are synthesized by green plants (through the process of photosynthesis), consumed by humans in the forms of cereals, flour products, fruits, and vegetables, and either absorbed immediately or stored in the form of glycogen.
A class of organic compounds of carbon combined with hydrogen and oxygen, the latter two in the same proportion as in water. The class includes sugars, starches, and cellulose.
Essential nutrients that are the body’s main source of energy. There are two primary types of carbohydrates: simple (sugar) and complex (starch). Starches and sugars in fruits, vegetables, and grains are all examples of carbohydrates. Although both kinds of carbohydrates contain the same amount of calories, the complex carbohydrates found in foods such as whole-grain breads and baked potatoes are preferred to the simple sugars in cookies, candy, and cakes. The more refined or processed the source of the carbohydrate, the more likely that significant amounts of its nutritional value have been removed. Both simple and complex carbohydrates may be refined; sources of these carbohydrates are said to have “empty calories” because they contribute no nutritional value other than energy.
Any one of a large group of compounds, including the sugars and starch, that contain carbon, hydrogen, and oxygen and have the general formula Cx(H2O)y. Carbohydrates are important as a source of energy: they are manufactured by plants and obtained by animals and man from the diet, being one of the three main constituents of food. All carbohydrates are eventually broken down in the body to the simple sugar glucose, which can then take part in energy-producing metabolic processes. Excess carbohydrate, not immediately required by the body, is stored in the liver and muscles in the form of ‘glycogen or is converted to depot fat. In plants carbohydrates are important structural materials (e.g. cellulose) and storage products (commonly in the form of starch).
The term applied to an organic substance in which the hydrogen and oxygen are usually in the proportion to form water. Carbohydrates are all, chemically considered, derivatives of simple forms of sugar and are classified as monosaccharides (e.g. glucose), disaccharides (e.g. cane sugar) and polysaccharides (e.g. starch). Many of the cheaper and most important foods are included in this group, which comprises sugars, starches, celluloses and gums. When one of these foods is digested, it is converted into a simple kind of sugar and absorbed in this form. Excess carbohydrates, not immediately needed by the body, are stored as glycogen in the liver and muscles. In diabetes mellitus, the most marked feature consists of an inability on the part of the tissues to assimilate and utilize the carbohydrate material. Each gram of carbohydrate is capable of furnishing slightly over 4 Calories of energy.
One of a group of organic chemicals, including sugars, glycogen, starches, dextrins, and celluloses, that contain only carbon, oxygen, and hydrogen. Usually the ratio of hydrogen to oxygen is 2 to 1. Glucose and its polymers (including starch and cellulose) are estimated to be the most abundant organic chemical compounds on earth, surpassing in quantity even the great stores of fuel hydrocarbons beneath the earth’s crust. Carbohydrates are one of the six classes of nutrients needed by the body (the others are proteins, fats, minerals, vitamins, and water).
Compounds containing carbon, hydrogen and oxygen representing the most important of the energy-producing elements in plants. Sugars and starch are prime examples.
A food compound containing carbon and water molecules that provides energy to the body.
The major source of energy for the body. Starches (such as potatoes, rice, and grains) and sugars are the main sources of carbohydrates in our diet.
A class of energy-giving nutrients that includes sugars, starches, and fiber.
Nutrient that is the body’s main source of energy; consists of sugars and starches found in grains, vegetables, and fruits; two types are simple and complex.
The sugars and starches found in breads, cereals, fruits and vegetables. During digestion, carbohydrates are changed into a simple sugar called glucose, which is stored in the liver until cells need it for energy.
Compounds such as sugars and starches that are made up of carbon, hydrogen, and oxygen. Serve as the primary source of energy for the body. Carbohydrates are broken down and transported in the blood as glucose; they are stored in the liver and muscles as glycogen. Dietary sources of complex carbohydrates include grains and beans; sources of simple carbohydrates include refined sugars and natural sugars.
A large group of sugars, starches, celluloses, and gums that all contain carbon, hydrogen, and oxygen in similar proportions.
An indispensable element primarily derived from botanical origins, plays a critical role in the maintenance of key bodily processes. The significance of carbohydrates lies not only in the essential energy it provides but also in the indispensable array of phytochemicals, vitamins, minerals, and fibers it comprises.
This scientific expression signifies specific substances, among them polysaccharides and monosaccharides; hence, any edibles composed mainly of either.
This passage is explaining that carbohydrates are made up of carbon, hydrogen, and oxygen, with the hydrogen and oxygen present in the same proportions as in water. Carbohydrates can exist in the form of simple sugars, such as glucose, or in more complex forms, which are made up of multiple glucose units combined together. Carbohydrates are an important source of energy in the human diet, providing the majority of the body’s energy needs. They are also typically the cheapest type of food, which is why people in poorer countries and lower-income households tend to consume more carbohydrates than proteins and fats.
Sugars, starches, celluloses, and gums collectively constitute a significant source of calories and dietary fiber derived from various food sources.
Carbohydrates, a collection of substances encompassing starches (complex carbohydrates) and sugars (simple carbohydrates), are composed of carbon, hydrogen, and oxygen. They serve as the primary source of energy for the body, providing fuel to support various physiological functions.
Carbohydrates are present in fruits, cereals, and root vegetables, constituting an essential component of these food sources. They can be broadly categorized into two main groups: available carbohydrates and unavailable carbohydrates.
The primary constituents of available carbohydrates are starches and sugars, which undergo metabolic processes to be converted into glucose, serving as a vital energy source for the body. On the other hand, unavailable carbohydrates encompass cellulose, a component of dietary fiber that cannot be broken down by digestive enzymes. Cellulose constitutes a significant portion of the fibrous content in the diet.
The body processes different types of carbohydrates in distinct ways. Monosaccharides, also referred to as simple sugars, such as glucose (grape sugar), galactose (a milk sugar), and fructose (fruit sugar), can be directly absorbed into the bloodstream without undergoing any modifications. In contrast, disaccharides, known as “double” sugars, including sucrose, maltose, and lactose (a milk sugar), require breakdown into simple sugars before they can be absorbed. Similarly, starches need to be broken down into simple sugars prior to absorption by the body. This breakdown process is facilitated by enzymes, acting as chemical catalysts, in the digestive tract.
Following absorption through the intestinal wall, the simple sugars, primarily glucose, enter the bloodstream to be distributed throughout the body. Some glucose is immediately metabolized to generate energy for cells requiring a constant supply, such as brain cells and red blood cells. Galactose and fructose undergo conversion to glucose in the liver, enabling their utilization by body cells. Excess glucose is transported to the liver, muscles, and fat cells, where it is transformed into glycogen and fat for storage purposes.
In situations where blood glucose levels are elevated, the storage of glucose is promoted by insulin, a hormone secreted by the pancreas. Conversely, when blood glucose levels decrease, insulin secretion decreases as well, and another pancreatic hormone called glucagon comes into play. Glucagon stimulates the conversion of stored glycogen into glucose, which is then released into the bloodstream. It’s important to note that fat cannot be converted into glucose, but it can serve as a fuel source, helping to conserve glucose for other functions.
In the condition known as diabetes mellitus, the normal metabolism of carbohydrates is disrupted due to an insufficient production or function of insulin.
The carbohydrates present in the diet.