1 / 32

Chapter 4

Chapter 4. The Carbohydrates: Sugars, Starches, and Fibers. Carbohydrates most abundant class of compounds found in nature contain the elements C, H and O term “ CARBOHYDRATES ” came from fact that these compounds could be written as “hydrates of carbon”

alyn
Download Presentation

Chapter 4

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers

  2. Carbohydrates • most abundant class of compounds found in nature • contain the elements C, H and O • term “CARBOHYDRATES” came from fact that these compounds could be written as “hydrates of carbon” • e.g. C6H12O6 = C6(H2O)6

  3. Simple Carbohydrates (sugars) Monosaccharides

  4. Simple Carbohydrates (sugars) Monosaccharides

  5. Simple Carbohydrates (sugars) Monosaccharides

  6. Simple Carbohydrates (sugars) Disaccharides

  7. Simple Carbohydrates (sugars) Disaccharides

  8. Simple Carbohydrates (sugars) Disaccharides

  9. Simple Carbohydrates (sugars) Disaccharides

  10. Simple Carbohydrates (sugars) Disaccharides

  11. Complex Carbohydrates Polysaccharides (glycogen, starches & fibres) Glycogen – energy storage in animals Starches – energy storage in plants Fibres – provides structure in plants

  12. Complex Carbohydrates (glycogen versus starches)

  13. Plants Animals Starch (amylopectin) and (amylose) Glycogen

  14. Hydrolysis (breakdown) of Complex Carbohydrates Both glycogen and starches can be broken down by the human digestive system to give || Glucose

  15. ©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license. Major sources of starch include grains, legumes, and tubers.

  16. Starch and cellulose molecules compared (small segments)

  17. Starch digestion in the GI Tract MOUTH: Starches are hydrolysed to smaller and smaller polysaccharides by enzymes referred to as AMYLASE. STOMACH:AMYLASE is deactivated due to acidic pH. SMALL INTESTINE: Pancreatic AMYLASE break starch polysaccharides down more and DISACCHARIDASES break down disaccharides.

  18. Fiber in the GI Tract MOUTH: Fibers are mechanically ripped apart by teeth and moistened. NO ENZYME BREAKDOWN STOMACH and SMALL INTESTINE: NO ENZYME BREAKDOWN LARGE INTESTINE: Bacterial enzymes can break down small amounts of fiber…. FERMENTATION…. CAUSES GAS

  19. Absorption of Monosaccharides Monosaccharides enter directly into the blood capillaries Converted to GLUCOSE Glucose and Galactose are moved across cell membranes by ACTIVE TRANSPORT Fructose moves across my FACILITATED DIFFUSION

  20. The carbohydrates of grains, vegetables, fruits and legumes supply most of the energy in a healthful diet.

  21. ©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license. Maintaining blood glucose homeostasis

  22. Diabetes - related to the function of insulin to regulate glucose levels Type I (juvenile diabetes) Type 2 (adult diabetes)

  23. ©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license. Foods rich in starch and fiber offer many health benefits.

  24. ©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license. Carbohydrates on Food Labels

  25. Structure of Artificial Sweeteners Cyclamate (30 X) Saccharin (450 X) Aspartame (180 X)

  26. Hydrolysis of Aspartame

  27. Sucralose

  28. Sugar Replacers

  29. ©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license. Dental Caries (cavities)

More Related