Name: Naima Nazir Sap

id :70140019
Department:BSMUT
Subject: Biochemistry

ASSIGNMENT.2

Topic:

Nutritional importance of carbohydrates

Dietary carbohydrates are the chief source of [Link] high in carbohydrates are an
important part of a healthy diet. Carbohydrates provide the body with glucose, which is
converted to energy used to support bodily functions and physical activity.

The Functions of Carbohydrates in the Body

There are five primary functions of carbohydrates in the human body. They are energy
production, energy storage, building macromolecules, sparing protein, and assisting in lipid
metabolism.

Energy Production:
The primary role of carbohydrates is to supply energy to all cells in the body. Many cells prefer
glucose as a source of energy versus other compounds like fatty acids Energy Storage:

If the body already has enough energy to support its functions, the excess glucose is stored as
glycogen (the majority of which is stored in the muscles and liver). A molecule of glycogen may
contain in excess of fifty thousand single glucose units and is highly branched, allowing for the
rapid dissemination of glucose when it is needed to make cellular energy.

CARBOHYDRATES IN FOODS

Carbohydrates are made up of one or more units of simple sugars. According to the number
of sugar units, they are classified as monosaccharides (1 unit), disaccharides (2 units),
oligosaccharides (3-10 units), and polysaccharides (10 to several thousand sugars) . The
dietary carbohydrates are mostly converted to glucose in the body and can be
enzymatically broken down to carbon dioxide and water, producing an average 4 kcal/g
carbohydrates oxidized.. Monosaccharides

The simple sugars, or monosaccharides, that are nutritionally important, are sixcarbon
compounds exhibiting alcohol (●OH) groups in different positions and spatial
arrangements. They are highly soluble in water and have a sweet taste. Glucose is
important because it is the carbohydrate that enters the tissues and is converted to energy
or other products. Glucose is also called dextrose because in solution it bends a beam of
polarized light to the right. Fructose is also known as levulose because it bends polarized
light to the left. Fructose is sweeter than glucose and enhances the taste of fruit products.
Galactose is found as a component of the disaccharide [Link] only carbohydrates that
can cross cell membranes to enter the tissues are monosaccharides. Patients who must be
fed with intravenous solutions can only utilize simple sugars, usually glucose.B.

Disaccharides
Disaccharides are carbohydrates made up of two similar or different sugar units.
Lactose, the carbohydrate in milk, is made up of glucose and galactose. Maltose, a
product of starch breakdown during germination of seeds or during digestion in the gut,
is made up of two glucose units. Sucrose, also known as table sugar, is made up of
glucose and fructose. The disaccharides are soluble in water and must be hydrolyzed to
simple sugars before being absorbed in the gut. C.

Polysaccharides:

Ten or even thousands of sugar units are required to form a polysaccharide, and
polysaccharides are generally divided into two types:

Starch, the main source of energy in root vegetables such as onions, carrots, potatoes and
whole grains. They occur in grains, which have glucose chains of varying lengths, are
more or less branched, and vary in size and shape among the plants containing [Link]
corresponding polysaccharide in animals is called glycogen. Some starches are only
digested by our gut microbiota and not by our own body mechanisms.

Non-starch polysaccharides belonging to the dietary fiber group (some oligosaccharides

such as inulin are also considered dietary fibres). Examples include cellulose,
hemicellulose, pectin and gums. The main sources of these polysaccharides are
vegetables, fruits and whole grains. A characteristic of non-starch polysaccharides, and
virtually all dietary fibers, is that humans cannot digest them. However, some types of
fiber are metabolized by intestinal bacteria to produce compounds that are beneficial to
the body, such as: B. Short chain fatty acids. Learn more about fiber and its importance
to your health in our article on whole grains and fiber.

FUNCTIONS OF CARBOHYDRATES IN OUR BODY:

Carbohydrates are an integral part of our diet. Most importantly, it provides energy not
only for the body's most obvious functions, such as movement and thought, but also for
"background" functions that most of us are unaware of. During digestion, carbohydrates,
which are composed of multiple sugars, are broken down into simple sugars by digestive
enzymes and then directly absorbed causing a glycaemic response. The body uses
glucose directly as an energy source for muscles, brain and other cells. Some
carbohydrates cannot be broken down and are either fermented by intestinal bacteria or
pass through the intestine unchanged. Interestingly, carbohydrates also play an important
role in the structure and function of cells, tissues and organs.

CARBOHYDRATES AS THEIR ENERGY SOURCE AND STORAGE:

Carbohydrates, which are broken down primarily into glucose, are the preferred source of
energy for our body because cells in the brain, muscles, and all other tissues directly use
monosaccharides for their energy [Link] on type , differ in the amount of
energy provided by one gram of carbohydrates.
Starches and sugars are the main energy-producing carbohydrates, providing 4
kilocalories (17 kilojoules) per gram Polyols provide 2.4 kilocalories (10 kilojoules)
(Erythritol is completely indigestible, reducing to 0 calories.) ) fiber 2 kcal (8 kjoules).

Simple sugars are absorbed directly from the small intestine into the bloodstream and
delivered to the cells where they are needed. Some hormones such as insulin and
glucagon are also part of the digestive system. It maintains blood sugar levels by
removing or adding glucose from the bloodstream as needed.

When not used directly, the body converts glucose into glycogen. Glycogen is stored in
the liver and muscles for a readily available source of [Link] needed, for example,
B. during meals, at night, during physical activity, or during short periods of fasting, our
bodies converts glycogen into glucose to maintain constant blood sugar levels.

The brain and red blood cells are particularly dependent on glucose as a source of energy,
and in extreme situations such as very long periods of starvation, can use other forms of
energy from fat. should always be kept at an optimum level. Just to cover the energy
needs of an adult brain requires approximately 130 g of glucose daily.

THE GLYCAEMIC RESPONSE:

Eating carbohydrate-rich foods causes blood sugar levels to rise and then fall. This is a
process known as the glycemic response. This reflects the rate of glucose digestion and
absorption and the action of insulin in normalizing blood sugar levels. Many factors
influence the speed and duration of the glycemic response.

Food itself:
The types of sugars that make up carbohydrates. For example, fructose has a lower
glycemic response than glucose, and sucrose has a lower glycemic response than maltose.
The structure of the molecule; for example, starches with many branches are more easily
broken down by enzymes and therefore more digestible than others Cooking and
processing using amounts of other nutrients in the food, such as fat, protein, and fibre.

The (metabolic) state of each individual:

Degree of mastication (mechanical breakdown) Gastric emptying rate Time through the
small intestine (partly affected by food) Metabolism itself Time of day food is ingested.

The effects of different foods (and food processing techniques) on glycemic responses
are categorized relative to standards (usually white bread or glucose) within 2 hours of
eating. This measurement is called the glycemic index (GI). A GI of 70 means that the
food or beverage causes 70% of the glycemic response seen with the same amount of
carbohydrates from pure glucose or white bread. However, carbohydrates are eaten
primarily as mixtures and with proteins and fats, all of which affect GI.

High GI foods have a stronger glycemic response than low GI foods. At the same time,
low GI foods are digested and absorbed more slowly than high GI foods. Despite much
debate in the scientific community, there is currently insufficient evidence that a diet
based on low GI foods is associated with a reduced risk of developing metabolic diseases
such as obesity.