A carbohydrate or carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a 2: 1 ratio of hydrogen and oxygen atoms (as in water). carbohydrates, whose meaning in Greek etymology is "sweet", are organic molecules, ternary substances, composed of carbon, oxygen (in small quantities) and hydrogen.
In some derivatives it is also possible to find phosphorus, sulfur or nitrogen. They are called carbohydrates because it is considered a derivation of glucose. They are also known as carbohydrates.
Carbohydrates or carbohydrates perform numerous functions in living organisms. Polysaccharides serve for energy storage (eg starch and glycogen) and as structural components (eg cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (eg, ATP, FAD, and NAD) and the backbone of the genetic molecule known as RNA. Related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play a role key in the immune system, fertilization, pathogenesis prevention, clotting blood and development.
In food science and in many informal contexts, the term carbohydrates often means any food that is particularly rich in complex carbohydrate starch (such as cereals, bread, and pasta) or simple carbohydrates, such as sugar (found in foods). sweets, jams and desserts).
Carbohydrates or carbohydrates are found in a wide variety of foods. Important sources are cereals (wheat, corn, rice), potatoes, sugar cane, fruits, table sugar (sucrose), bread, milk, etc. Starch and sugar are important carbohydrates in our diet. Starch is abundant in potatoes, corn, rice, and other grains. Sugar appears in our diet primarily as sucrose (table sugar) that is added to beverages and many prepared foods, such as jams, cookies, and cakes. Glucose and fructose are found naturally in many fruits and some vegetables. Glycogen is a carbohydrate found in the liver and muscles (as an animal source). The cellulose in the cell wall of all plant tissue is a carbohydrate. It is important in our diet as fiber that helps maintain a healthy digestive system.
