ROLES OF CARBOHYDRATES IN THE BODY

A carbohydrate is a biomolecule composed of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen to oxygen ratio of 2: 1 water); in other words, with the empirical formula Cm (H2O) n (where m may be different from n). This formula applies to monosaccharides. There are some exceptions; For example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically carbohydrates; structurally, it is more accurate to see them as aldoses and ketoses.

The term is more common in biochemistry where it stands for "saccharide", a group that contains sugar, starch and cellulose. Saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecular weight) carbohydrates, are commonly known as sugars. The word saccharide comes from the Greek word σάκχαρον (sákkharon), which means "sugar". Although the carbohydrate complex scientific nomenclature, the names of monosaccharides and disaccharides in the end suffix -ose such as monosaccharides, fructose (fructose) and glucose (glucose) and disaccharides sucrose (cane sugar) and lactose (lactose).

Carbohydrates play many roles in living organisms. Polysaccharides are used to store energy (eg, starch and glycogen) and as structural components (eg, cellulose in plants and chitin in arthropods). Monosaccharide ribose 5-carbon is an important component of coenzymes (eg ATP, FAD and NAD) and the backbone of the genetic molecule known as RNA. Related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play a key role in the immune system, in fertilization, in the prevention of pathogenesis, blood clotting, and development.

Carbohydrates are found in a variety of foods. Important sources are cereals (wheat, corn, rice), potatoes, sugarcane, fruits, table sugar (sucrose), bread, milk etc. Starch and sugar are important carbohydrates in our diet. Starch is abundant in potatoes, corn, rice and other cereals. Sugar appears in our diet mainly as sucrose (table sugar), which is added to beverages and many ready meals such as marmalade, biscuits and cakes, as well as glucose and fructose, which are naturally present in many foods. Fruit and vegetables.

Glycogen is a carbohydrate in the liver and muscles (as an energy source). Cellulose in the cell wall of all plant tissues is a carbohydrate. It is important in our diet as a fiber that helps maintain a healthy digestive system.