Carbohydrates. (Dr. Jagroop Sidhu Biochemistry)

Carbohydrates

1. Carbohydrates Structure, Types, and Functions Dr. Jagroop Singh Research Associate, Government Medical College, Amritsar

2. Definition and Basic Structure Definition: Carbohydrates are organic molecules made up of carbon, hydrogen, and oxygen. Basic Formula: (CH₂O)n Monomers: Monosaccharides (e.g., glucose, fructose)

3. Classification of Carbohydrates Monosaccharides: Simple sugars (e.g., glucose, fructose, galactose) Disaccharides: Two monosaccharides linked (e.g., sucrose, lactose, maltose) Oligosaccharides: 3-10 monosaccharide units Polysaccharides: Long chains of monosaccharides (e.g., starch, glycogen, cellulose)

4. Monosaccharides Structure: Single sugar molecules Examples: Glucose: Primary energy source Fructose: Found in fruits Galactose: Part of lactose in milk Functions: Quick energy source, building blocks for more complex carbohydrates

5. Disaccharides Structure: Two monosaccharides linked by glycosidic bond Examples: Sucrose: Glucose + Fructose (table sugar) Lactose: Glucose + Galactose (milk sugar) Maltose: Glucose + Glucose (malt sugar) Functions: Energy source, transport form in plants

6. Polysaccharides Structure: Long chains of monosaccharides Types: Starch: Storage form in plants (amylose and amylopectin) Glycogen: Storage form in animals Cellulose: Structural component in plant cell walls Chitin: Structural component in fungal cell walls and exoskeletons of insects Functions: Energy storage, structural support

7. Functions of Carbohydrates Energy Source: Quick energy (glucose metabolism) Energy Storage: Starch in plants, glycogen in animals Structural Role: Cellulose in plants, chitin in fungi and insects Recognition: Glycoproteins and glycolipids in cell membranes for cell recognition and signaling

8. Digestion and Metabolism Digestion: Breakdown of carbohydrates into monosaccharides Enzymes: Amylase, sucrase, lactase, maltase Metabolism: Glycolysis, Krebs cycle, and oxidative phosphorylation for energy production

9. Carbohydrates in Diet Sources: Fruits, vegetables, grains, legumes Recommended Intake: Daily carbohydrate requirements Health Implications: High Fiber: Benefits for digestion Excessive Sugar: Risks of obesity, diabetes, dental problems

10. Complex Carbohydrates vs Simple Sugars Complex Carbohydrates: Examples: Whole grains, legumes Benefits: Slower digestion, steady energy release, high in fiber Simple Sugars: Examples: Sweets, sugary drinks Drawbacks: Quick energy spike, potential for energy crashes, lower nutritional value

11. Current Research and Advances Dietary Fiber: Role in gut health and disease prevention Glycemic Index: Impact on blood sugar levels Functional Foods: Carbohydrates with added health benefits (prebiotics, resistant starch)

12. Conclusion Summary: Recap the key points on the structure, types, functions, and dietary importance of carbohydrates. Future Directions: Mention ongoing research in carbohydrate metabolism and health implications.

13. THANK YOU