Nutrition

Nutrition

Introduction

Carbohydrates, carbohydrates, carbohydrates or Saccharides are organic molecules composed of carbon, hydrogen and oxygen. They are soluble in water and are classified according to the amount of carbon or the functional group aldehyde. They are the primary biological means of storage and use of energy. Energy are other biomolecules (lipids) fats and to a lesser extent, proteins and nucleic acids. Omega-3 fatty acids are essential fatty acids (the human organism can not be manufactured from other substances) polyunsaturated , found in high proportion in the tissues of certain fish (generally blue fish ) and some sources plant as the seeds of flax , the seed of chia , the Sacha Inchi (48% omega 3), hemp seeds and nuts.

Discussion

Carbohydrates are compounds composed predominantly by atoms of carbon and hydrogen and a smaller amount of oxygen. Carbohydrates are links difficult to break chemical called covalent, same as they're loaded with energy that is released to break these links. Part of this energy is used by the consumer body, and some is stored in the body. In nature found in living things as part of biomolecules isolated or associated with others such as proteins and lipids.

Types of carbohydrates

Carbohydrates are divided into monosaccharides, disaccharides, oligosaccharides and polysaccharides.

Monosaccharides

More simple carbohydrates, monosaccharides, are formed by a single molecule, can not be hydrolyzed to sugars smaller. General formula by chemical means of a monosaccharide is (CH2O) n, here n can be any no. greater than or equal to three, the limit is 7 carbons. Monosaccharides have provided a group the carbonyl at one of its carbon atoms and groups' hydroxyl in the rest, what can be considered polyalcohols.

Glucose, also called dextrose, is found in fruit, sweet potatoes and onions. 

The majority of other carbohydrates such as disaccharides and starch are converted into glucose by digestive enzymes. Glucose is oxidized to produce energy and carbon dioxide that is released by respiration. As glucose is the sugar in the blood, is used most to provide energy in intravenous feeding. This is usually dissolved in glucose 5 or 10 percent in sterile water. Fructose is found in honey and fruit. Galactose results from the digestion of lactose, milk sugar, which splits into glucose and Galactose.

Disaccharides

Hydrolysis of Lactose (1.Galactose 2.Glucose).

Disaccharides are carbohydrates formed from two molecules of monosaccharides and thus to produce hydrolyzed two free monosaccharides. The two monosaccharides are joined by a bond covalently link known as glycosidic after a reaction of dehydration which involves the loss of a hydrogen atom from a monosaccharide and a hydroxyl group of another monosaccharide, with the consequent formation of one molecule of H2O, so that the formula of unmodified disaccharides is C12 H22 O11.

Oligosaccharides

Stachyose, a tetrasaccharide consisting of glucose, two galactoses and fructose

The oligosaccharides are composed of three to ten monosaccharide molecules that are released to hydrolyze. However, the definition of how long should a carbohydrate to be considered oligo or polysaccharide varies according to the authors. Depending on the number of monosaccharides in the chain have the disaccharides (e.g. lactose), tetrasaccharide (Stachyose), pentasaccharides, etc.

The oligosaccharides are frequently attached to proteins, forming glycoproteins, as a common form of modified after protein synthesis.

Polysaccharides

Amylopectin

Polysaccharides are chains, branched or not, ...