Category Archives: Carbohydrates
Minerals and Vitamins in Fruits (I)
The composition of fruits varies widely depending on the type of fruit and its degree of maturation. Water is the major component in all cases.
It is, in general, more than 80% by weight of the edible portion, ranging from 82% in grapes, 90% in strawberries and up to 93% in the watermelon.
Power Value
Fruit Calories [...]
Factors That Influence the GI
Factors that influence the GI
The GI of a depends primarily on the nature and proportion of carbohydrates it contains simple carbohydrates, complex carbohydrates, fiber.
Attention: rich in starch does not necessarily low GI as was long believed. The effects of starch depend on the proportion of amylopectin and amylose. The higher the amylose content is [...]
Classification of Carbohydrates
It ranks carbohydrates according to their glycemic index that is to say according to their hyperglycaemic effect. Indeed, if all the carbohydrate source is glucose, they do not increase blood glucose equivalent. Overall, the simple carbohydrates tend to raise blood sugar quickly, as the complex carbohydrates it varies.
The glycemic index (GI) of food used to [...]
Carbohydrates What’s the Point?
The main function of carbohydrates is to provide energy. They release 4 kcal / g. The human body uses carbohydrates as glucose (all carbohydrates we eat are converted to monosaccharides during digestion to pass into the blood. Assimilated monosaccharides other than glucose are then converted into glucose by the liver).
Glucose is distributed in the body [...]
Sources of Carbohydrates
Carbohydrates are found in many foods. They are found mostly in foods of plant origin. There was very little in foods of animal origin except for milk which is a source of lactose.
Simple carbohydrates
Glucose is rarely encountered in this simple form in nature. Fructose is naturally present in fruits, corn, honey. Sucrose is composed of [...]
Types of Carbohydrates
Carbohydrates (or carbohydrates) are usually divided between sugars (monosaccharidas such as glucose, galactosa or fructose) and saccharides, which are polymers of sugars (polysaccharides). Disaccharidas (Disaccharide), such as sucrose or lactose, and polysaccharides (polysaccharides or polysaccharides) are part of the latter category. Only Monosaccharidas and disacharidas have a sweetness. Polysaccharides, like starch, are insipid.
Monosaccharidas (simple [...]
Carbohydrate Derivative Compounds
Fructose Ketohexose, is Cyclized by reaction between carbon 1 and 4, this form is derived from furan, furan is the form (Figure 3). Glucose but also the D-glucofuranose is not stable and is rapidly becoming D-glucopyranose. The dare is cyclizing furan form (furanose) are:
The ribose giving ribofuranose.
The 2-deoxyribose 2-giving desoxyribofuranose.
Fructose giving fructofuranose.
Generally, it is [...]
Carbohydrate Constituent Molecules
Carbohydrates are a class of organic molecules containing a carbonyl group (aldehyde or Ketone) and several hydroxyl groups (-OH). Carbohydrates were historically called carbohydrates. Their chemical formula is based on the model Cn (H2O) p (hence the title history). However, this model is not valid for all carbohydrates, which provide for some atoms of nitrogen [...]
Carbohydrates and Health
While it is important to maintain a good balance between energy intake and energy expenditure, public opinion researchers is that people who have a diet rich in carbohydrates are less likely to accumulate body fat than those who have a diet low in carbohydrates and high in fat. Here are some of the reasons underlying [...]
Recommendations for Carbohydrates
While stressing the benefits of specific organic components, this report makes several recommendations for use by health professionals, researchers and consumers. The most important messages for the general public concerning the following:
The recognition and promotion of the many benefits of carbohydrates from food on health. We have to realize that these organic elements are [...]