CARBOHYDRATE & LIPIDS

BASICS ABOUT CARBOHYDRATES� AND LIPIDS

1. CARBOHYDRATES LIPIDS

2. Carbohydrates Aldehyde or ketone compound with multiple hydroxyl gp include sugars, starches, and fiber. Provides energy store in our body [4 kcal/1gm] Structural element of cell wall of bacteria/plant/arthropods Linked to many protein n fat compound (Glycoprotein in membrane) 2

3. 3

4. Monosaccharide C 6 H 12 O 6 Simple Carbohydrates 4

5. Glucose mild sweet flavor known as blood sugar essential energy source found in every disaccharide and polysaccharide Fructose sweetes t sugar found in fruits and honey added to soft drinks, deserts Galactose hardly tastes sweet rarely found naturally as a single sugar Simple Carbohydrates 5

6. Maltose 2 glucose units Germinating grains Sweet potatoes Dates beer Sucrose: fruit, vegetables, grains Lactose : glucose+galactose main carbohydrate in milk 6 DISACCHARIDES pairs of the monosaccharide's C 12 H 24 O 12

7. Complex Carbohydrates glycogen, starch, fiber 7

8. Glycogen limited in meat and not found in plants not an important dietary source of carbohydrate BUT all glucose is stored as glycogen Long chain Must be broken down to be used by the body Complex Carbohydrates 8

9. Starches plant foods ( potatoes , beans, peas, and grains such as rice corn and wheat). body hydrolyzes plant starch to glucose Complex Carbohydrates 9

10. Fiber Nor- starch polysaccharides found in grains, fruits and vegetables Complex Carbohydrates 10

11. Fiber types cellulose pectins lignins Plant gums mucillage 11

12. Fiber Fiber: provides little energy and is indigestible. Absorbs water-increase bulk of stool & soften stool-promote bowel movements - alleviate constipation - formation of gas & toxic substances-Keeps your digestive tract healthy. Inhibits mutagen in colon- CA colon CHD - binds to BS-cholesterol Gum/pectin- PPBS 12

13. Carbohydrate Digestion begins in mouth chewing releases saliva enzyme salivary amylase hydrolyzes starch to polysaccharides and maltose stomach no enzymes available to break down starch acid does some breakdown fibers in starch provide feeling of fullness 13

14. small intestine majority of carbs digestion takes place here pancreatic amylase reduces carbs to glucose chains or disaccharides specific enzymes finish the job maltase maltose into 2 glucose sucrase sucrose into glucose and fructose lactase lactose into glucose and galactose Digestion 14

15. large intestine 1-4 hours for sugars and starches to be digested only fibers remain attract water, which softens stool bacteria ferment some fibers water, gas, short-chain fatty acids (used for energy) Digestion 15

16. Carbohydrate Absorption glucose can be absorbed in the mouth majority absorbed in small intestine active transport glucose and galactose facilitated diffusion fructose 16

17. Maintaining Blood Glucose Homeostasis Intestine When a person eats, blood glucose rises. 1 2 Insulin stimulates the uptake of glucose into cells and storage as glycogen in the liver and muscles. Insulin also stimulates the conversion of excess glucose into fat for storage. 3 4 5 6 7 Blood glucose begins to rise. a The stress hormone epinephrine and other hormones also bring glucose out of storage . Glucose Insulin Glucagon Glycogen Glucagon stimulates liver cells to break down glycogen and release glucose into the blood. a Liver Low blood glucose stimulates the pancreas to release glucagon into the bloodstream. As the body's cells use glucose, blood levels decline. Glucagon Pancreas Fat cell Liver Muscle High blood glucose stimulates the pancreas to release insulin. Pancreas Insulin 17

18. Imbalance Diabetes: after food intake, blood glucose rises and is not regulated because insulin is inadequate Hypoglycemia : blood glucose drops dramatically too much insulin, activity, inadequate food intake, illness Starvation- inadequate supply of carbohydrates- ketone bodies (fat fragments) are an alternate energy source-excess ketones can lead to ketosis Lactose Intolerance intestinal bacteria feed on undigested lactose produce acid and gas, lactose molecules attract water cause floating, abdominal discomfort, diarrhea 18

19. Glycemic Index way of classifying food according to their ability to raise blood glucose Rate and degree of blood sugar elevation following consumption 19

20. Artificial Sweeteners 20

21. RDA 21

22. FAT

23. Fats are the body’s main form of long-term energy storage. large molecules made up of FA and glycerol Fatty acids are long chains of carbon atoms attached to hydrogen atoms. 23

24. 24 Classification

25. classification Saturated fats Lauric acid Palmate Stearic acid No double bond C-C solid at room temp Animal origin —ghee, butter, cheese, meat, fish.. obesity, high cholesterol levels, increased risk of heart disease. Unsaturated fats double bond C=C usually liquid at room temperature. Vegetable oil 25

26. Unsaturated fats MUFA Oleic acid PUFA Lenolenic acid Lenoleic acid Arachidonic acid Eicosapentenoic acid 26

27. CORE CHOLESTEROL ESTERS TRIGLYCERIDES MONOLAYER OF PHOSPHOLIPID AND CHOLESTERLOL INTEGRAL APOPROTEINS PERIPHERAL APOPROTEINS Structure of lipoprotein 27

28. Class Source and function Major apoliproteins Chylomicrons (CM) Intestine. Transport of dietary TG to cell A, B48, C(I,II,III) E Very low density lipoproteins (VLDL) Liver. Transport of endogenously synthesised TAG B100, C(I,II,III) , E Low density lipoproteins (LDL) Formed in circulation by partial breakdown of IDL. Delivers cholesterol to peripheral tissues B100 High density lipoproteins (HDL) Liver. Removes “used” cholesterol from tissues and takes it to liver A, C(I,II,III), D, E 28

29. Trans Fat An unhealthy substance made through the chemical process of partial hydrogenation of oils . flavor & stability of foods Deep fried fast foods, cake, chips …. 29

30. 30

31. Is there reason for concern? behave more like saturated fatty acids More atherogenic Takes many years to flush form body Raises the LDL Lowers the HDL making the arteries more rigid causing major clogs in the arteries creating insulin resistance-contribute to DM significantly increase the chance of heart disease 31

32. Hydrogenation Vegetable oil vanaspati ghee catalyst Liquid semisolid form keeping quality Drastically EFA content 32

33. Refined oils Refining & deodorizing of raw oil To remove free FA & rancid materials Quality & taste costly 33

34. Uses of Fat 34

35. Health Effects 35

36. Choice of cooking oil PUFA [safflower/sunflower/corn oil] MUFA Ground-nut oil Mustard oil 36

37. Know Your Lipid Profile Total Cholesterol < 200 mg/dl LDL-Cholesterol < 100 mg/dl HDL-Cholesterol ≥ 60 mg/dl Triglycerides < 150 mg/dl Fasting Blood Level Ideal, Healthy Level 37

38. 38 RDA

39. Thank you