9. Disaccharides
Lactose – milk sugar
1. Glucose + Galactose
2. Lactose intolerance – missing
digestive enzyme needed to
split into two monosaccharide
parts to absorb it
10. Disaccharides
Maltose – malt sugar
1. Glucose + Glucose
2. Found in germinating seeds &
used in fermentation to produce
malted beverages (beer,
whiskey)
14. Polysaccharides
Glycogen – long chains of glucose
found in animals
1. Stored in liver & muscles
2. Helps maintain blood glucose
and important source of “quick
energy”, esp. during exercise
(lasts only about 12 hrs.)
15. Polysaccharides
Starch – long chains of glucose
found in plants
1. Cereal grains (wheat, rice,
corn, etc.), legumes (beans &
peas), and root vegetables
(potatoes, yams)
16. Polysaccharides
Fiber – mostly indigestible CHO;
gums, mucilage's, lignin
1. Component of plant cell walls
2. Classified according to solubility
in water
3. Abundant in whole grains,
legumes, fruits and vegetables
20. Metabolism
Glucose in the Body
• Used for energy – fuels most of the body’s
cells
• Stored as glycogen – 1/3 in the liver and
2/3 in muscles
• Made from protein – gluconeogenesis
• Converted to fat – when in excess of
body’s needs
21. Constancy of Blood Glucose
• Regulating hormones – maintain
glucose homeostasis
1. Insulin – moves glucose from
the blood into cells
2. Glucagon – signals the liver to
release glucose into the blood
3. Epinephrine – released when
emergency fuel needed
22. Constancy of Blood Glucose
• Diabetes
–Type 1 diabetes
•Failure of insulin production
–Type 2 diabetes
•Obesity
• Hypoglycemia
–Rare in healthy people
• Glycemic response
–Glycemic index
23. Health Effects
• Complex carbohydrates &
fiber may reduce
the risk of:
-Heart disease
-Diabetes
-GI health
-Cancer
-Weight
Management
24. Health Effects
How?
• Diets high in complex CHO tend to
be:
1. Lower in fat and calories
2. Higher in fiber, vitamins, &
minerals
25. Soluble Fibers
• Lower blood cholesterol by binding
dietary cholesterol so less absorbed
• Slow glucose absorption
• Slow transit of food through upper GI
tract
• Holds moisture in stools, softening
them
• Lower risk of heart disease
• Lower risk of diabetes
26. Soluble Fibers
• Gums & mucilages, pectins,
psyllium
• Sources
–Whole-grains, fruits, legumes,
seeds and husks, vegetables
–Extracted and used as food
additives
27. Insoluble Fibers
• Increase fecal weight - helps form
soft, bulky stools which improves
G.I. motility & reduces risk of
constipation, hemorrhoids,
diverticulosis & colon cancer
• Speed fecal passage through colon
• Provide bulk and feelings of fullness
(satiety)
28. Insoluble Fibers
• Cellulose, lignin's, hemicellulose
• Sources
–Brown rice, fruits, legumes, seeds,
vegetables, wheat bran, whole
grains
–Extracted and used as food
additives
