DEFINITION
C AR B O H Y D R AT E S
Carbohydrates are sugar and
provide energy when con-
sumed.
Our bodies breakdown carbo-
hydrates to extract energy.
Carbon dioxide and water
are released in the process.
Glucose is the primary carbo-
hydrates our bodies use to
produce energy.
Carbohydrates are classified
as biomolecules.
Carbohydrates are biomole-
cules that decomposed to
produce carbon and water.
Their empirical formulas are
approximately CH2O.
Carbohydrates are produced
in plants by photosynthesis.
CARBOHYDRATES IN
FOOD SCIENCE
Carbohydrates are molecule made by
plants and animals which contain car-
bon, hydrogen and oxygen. Sugars,
starches, and plant and animal fibers
are carbohydrates. These molecules are
important for health because they
provide energy in the form of sugar
(fast release) and starch (slower re-
lease), and fiber. You probably heard
of “ carbohydrates” and “complex REFERENCES
carbohydrates” carbohydrates provide https://www.ifst.org/
your body thinks about carbohydrates lovefoodlovescience/
resources/
like a car engine thinks about gasoline. carbohydrates
https://
www.livescience.com
/amp/51976-
GROUP 2 BSFT-2A
carbohydrates.html
https//
course.lumenlearning
.com/wm-biology1/
ERIKA MAE D. MARILAG chapter/reading-
DANIELLA REBUTICA types-of-
carbohydrates
SHIARA MAE PORTEM
EUNICE NAVA
ADRIAN NEE DIAZ
 Carbohydrates are classified into four
groups: STRUCTURES
FUNCTIONS
Monosaccharides ( saccharides

Carbohydrates have six major func- means sugar) that cannot be hydrolyzed

tions within the body: Providing en- into simpler carbohydrates, (ex. Glucose).

ergy and regulation Disaccharides condensation products of

of blood glucose, two monosaccharide units (ex. Lactose.

Sparing the use Oligosaccharides are condensation prod-

proteins for energy, ucts of three to ten monosaccharides;

Breakdown of fatty maltotriose is an example. Polysaccha-

acids and prevent- rides are condensation products of more

ing ketosis, Biologi- than ten monosaccharide unit (ex. Glyco-

cal recognition processes, Flavor and gen and starch).

sweeteners, and Dietary fiber. Carbo- Carbohydrates are further classi-

hydrates have the following functions fied on whether they contain an alde-

in the human body: provide energy hyde or ketone group. Cellulose is an in-

through oxidation, provide stored en- soluble fiber in our diet because we lack

ergy in the form of glycogen, supply the enzyme cellulose to hydrolyze the be-

materials for the synthesis of other ta-glycosidic bond. It is important in our

biochemical substances, form part of diet because it assist with digestive

the structural framework for DNA movement in the small and large intes-

and RNA molecule, when linked to tine. Glycogen is a storage polysaccharide

lipids they form structural compo- found in animals. It is stored in the liver

nents of cell membranes, when linked and muscles. When glucose is needed,

to proteins they participate in cell- glycogen is hydrolyzed in the liver to glu-

cell and cell-molecule recognition cose. Chitin makes up the exoskeleton of

processes. insects and crustaceans and cell walls of

some fungi.it is used as surgical thread
that biodegrades as wound heals.it serves
a protection from water in insects.