Carbohydrates: Structure and Types

Overview

• Carbohydrates are a type of biomolecule that provides energy to the body
• They are composed of carbon, hydrogen, and oxygen atoms, usually in a ratio of 1:2:1

Types of Carbohydrates

• Monosaccharides: simple sugars, cannot be broken down further
  • Examples: glucose, fructose, galactose
• Disaccharides: composed of two monosaccharides bonded together
  • Examples: sucrose (glucose + fructose), lactose (glucose + galactose)
• Polysaccharides: composed of three or more monosaccharides bonded together
  • Examples: starch, cellulose, glycogen

Functions of Carbohydrates

• Energy source: broken down into glucose for energy production in cells
• Structural role: provide structure and support in plants (cellulose) and animals (chitin)
• Glycogen storage: stored in liver and muscles for quick energy release

Sources of Carbohydrates

• Plant-based sources: fruits, vegetables, grains, legumes
• Animal-based sources: milk, honey, lactose-containing products
• Refined sources: sugar, white bread, pasta, baked goods

Importance of Carbohydrates

• Brain function: primary source of energy for the brain
• Red blood cell function: necessary for production of red blood cells
• Fiber intake: important for digestive health and satiety

Carbohydrate Digestion and Absorption

• Mouth: carbohydrates broken down into simpler sugars by salivary amylase
• Small intestine: carbohydrates broken down into monosaccharides by pancreatic amylase and absorbed into bloodstream
• Liver: excess glucose stored as glycogen or converted to fat for storage

Carbohydrates

• Biomolecules that provide energy to the body
• Composed of carbon, hydrogen, and oxygen atoms in a 1:2:1 ratio

Classification of Carbohydrates

Monosaccharides

• Simple sugars that cannot be broken down further
• Examples: glucose, fructose, galactose

Disaccharides

• Composed of two monosaccharides bonded together
• Examples: sucrose (glucose + fructose), lactose (glucose + galactose)

Polysaccharides

• Composed of three or more monosaccharides bonded together
• Examples: starch, cellulose, glycogen

Functions of Carbohydrates

Energy Source

• Broken down into glucose for energy production in cells

Structural Role

• Provide structure and support in plants (cellulose) and animals (chitin)

Glycogen Storage

• Stored in liver and muscles for quick energy release

Sources of Carbohydrates

Plant-Based Sources

• Fruits, vegetables, grains, legumes

Animal-Based Sources

• Milk, honey, lactose-containing products

Refined Sources

• Sugar, white bread, pasta, baked goods

Importance of Carbohydrates

Brain Function

• Primary source of energy for the brain

Red Blood Cell Function

• Necessary for production of red blood cells

Fiber Intake

• Important for digestive health and satiety

Carbohydrate Digestion and Absorption

Mouth

• Carbohydrates broken down into simpler sugars by salivary amylase

Small Intestine

• Carbohydrates broken down into monosaccharides by pancreatic amylase and absorbed into bloodstream

Liver

• Excess glucose stored as glycogen or converted to fat for storage

Learn about the composition and different types of carbohydrates, including monosaccharides, disaccharides, and polysaccharides.