![]() Dietary sources of starch include potatoes, wheat, corn, rice, and other grains. Composed of a large number of glucose units, starch exists in two forms: amylose, a linear polysaccharide, and amylopectin, a branched chain. Starch is the primary storage form of energy in plants. In humans, glycogen is stored primarily in liver and muscle cells and can be rapidly converted back to glucose when needed for energy. ![]() Glycogen, often referred to as animal starch, is a multi-branched polysaccharide of glucose that serves as a form of energy storage in animals and fungi. Although humans cannot digest cellulose, it is important in the diet as a source of fiber. ![]() CelluloseĬellulose, a linear polysaccharide polymer with several hundred to many thousands of glucose units, is the primary structural component of the plant cell wall. Polysaccharides are long-chain carbohydrates composed of more than two monosaccharide units. It is produced when starch breaks down and is found in germinating grains, such as barley, which is used in malt beverages. Maltose, or malt sugar, is a disaccharide formed from two glucose molecules. It is extracted from sugar cane or sugar beets and used widely as a sweetener in food and beverages. Sucrose, or table sugar, is composed of glucose and fructose. The enzyme lactase is required to digest lactose, and a lack of this enzyme leads to lactose intolerance in some individuals. It is the primary carbohydrate found in milk and dairy products. Lactose, also known as milk sugar, is a disaccharide composed of glucose and galactose. Disaccharides: Double SugarsÄisaccharides, composed of two monosaccharide units linked by a glycosidic bond, are another essential group of carbohydrates. It is the sweetest naturally occurring carbohydrate, contributing to the sweetness of fruits and honey. Fructoseįructose, often referred to as fruit sugar, is a monosaccharide abundantly found in many plants, where it is often bonded with glucose to form the disaccharide sucrose. In its free form, galactose is less likely than glucose to be directly metabolized for energy but is instead used in the synthesis of glycolipids and glycoproteins. Galactose, another important monosaccharide, is typically found in nature combined with glucose to form the disaccharide lactose found in milk. The standard form of glucose (D-glucose) is often referred to as dextrose in food applications. Produced by plants during photosynthesis, it is transported through the bloodstream in animals to supply energy to all cells. Glucose, the most ubiquitous monosaccharide, is the primary source of energy for living organisms. They are typically sweet-tasting and water-soluble. Monosaccharides, the simplest form of carbohydrates, are fundamental units that cannot be hydrolyzed into smaller sugars. This article will delve into the nature and significance of each type, highlighting glucose, galactose, and fructose (monosaccharides), lactose, sucrose, maltose (disaccharides), and cellulose, glycogen, and starch (polysaccharides). Carbohydrates can be categorized into three main groups based on their structure: monosaccharides, disaccharides, and polysaccharides. They are biological molecules that consist of carbon, hydrogen, and oxygen atoms. ![]() Carbohydrates, one of the three major macronutrient groups essential to all life forms, encompass a broad range of sugars, starches, and fibers found in fruits, grains, vegetables, and dairy products. ![]()
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