carbohydrate
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GC: n

S: HSPH – https://goo.gl/JVyDcg (last access: 7 December 2017); LSC – https://goo.gl/BpZVYL (last access: 7 December 2017).

N: 1. From the word-forming element “carbo-” (before vowels carb-, meaning “carbon,” abstracted 1810 from carbon) and the noun “hydrate” (“compound of water and another chemical,” 1802, from French hydrate, coined c. 1800 by French chemist Joseph-Louis Proust (1754-1826) from Greek hydr-, stem of hydor “water,” from suffixed form of PIE root *wed- “water; wet”); also formerly applied to compounds formed on the same type as H2O).
2. Carbohytrates are any of the organic compounds, the most important of which are the saccharides, starch, cellulose, and glycogen. They are classified according to molecular structure as mono-, di-, tri-, poly-, and heterosaccharides and soon will be classified according to the degree of polymerization. Carbohydrates constitute the main source of energy for all body functions, particularly brain functions, and are necessary for the metabolism of other nutrients. They are synthesized by all green plants and in the body are either absorbed immediately or stored in the form of glycogen.
3. Carbohydrates are organic compounds that contain carbon, hydrogen and oxygen in the ratio 1:2:1. Carbohydrates were once considered carbon hydrates (carbon substances containing water), which is now known to be untrue, but the term has persisted. According to a modern definition, carbohydrates are polyhydroxic aldehydes or ketones, which are substances with hydroxy and aldehyde or ketone functional groups. Carbohydrates are among the most abundant compounds on earth. They are normally broken down into four major classifications of carbohydrates:

  • Monosaccharides: fructose, galactose, glucose, mannose, tagatose, xylose.
  • Disaccharides: isomaltose, isomaltulose, lactose, maltose, sucrose, trehalose, trehalulose.
  • Oligosaccharides: maltotriose, raffinose, stachyose, verbascose.
  • Polysaccharides: chondroitin sulfate, dextrins, glycosaminoglycans, maltodextrins, starch.

4. In addition to the quantity of carbohydrates, the quality of carbohydrates is important too. You see, not all carbohydrates are created equally. There are simple and complex carbohydrates. And within each of these categories, there are options that are better and worse for you and your blood sugar levels.

  • Simple carbohydrates are made up of just one or two sugar molecules. As such, it doesn’t take much for your body to break them down and absorb them (as glucose) into the bloodstream. For this reason, simple carbohydrates raise blood sugar much faster and usually higher than complex carbohydrates. Simple carbohydrates are found in processed foods, such as table sugar, candy, syrups and sweetened beverages like soda. These simple carbohydrates do not have additional components, such as fiber, to slow digestion and they lack nutritional value. Natural sources of simple carbohydrates are healthy food choices that can be included in a diabetes meal plan when portion controlled — they contain vitamins, minerals, protein, and fiber.
  • Complex carbohydrates are starches. They are made up of longer chains of sugar molecules, which makes them take longer to digest. Since complex carbs are digested more slowly than simple carbohydrates, most sources do not raise blood sugars as quickly as simple carbohydrates. Foods that fall into this category are starches, such as legumes, grains, peas, and potatoes. Dietary fiber is also considered to be a starch and is found in non-starchy vegetables and whole grains. Just as with simple carbohydrates, some are healthier than others. The healthiest complex carbohydrates are the least processed or refined. Whole grains (rather than refined grains), starchy vegetables, non-starchy vegetables, and legumes are the best complex carbohydrates.

5. Activity of carbohydrates in the body:

  • When you eat carbs, your body breaks them down into simple sugars, which are absorbed into the bloodstream. As the sugar level rises in your body, the pancreas releases a hormone called insulin. Insulin is needed to move sugar from the blood into the cells, where the sugar can be used as an energy source.
  • When this process goes fast — as with simple sugars — you are more likely to feel hungry again soon. When it goes more slowly, as with a whole-grain food, you’ll be satisfied longer. These types of complex carbs give you energy over a longer period of time.
  • The carbs in some foods (mostly those with a lot of simple sugars) make the blood sugar level rise more quickly than others. Scientists have been studying whether eating foods that cause big jumps in blood sugar may be related to health problems like diabetes and heart disease.

S: 1. OED – http://www.goo.gl/yzpzea; http://www.goo.gl/SDJdm1 (last access: 9 December 2017). 2. TFD – https://goo.gl/oqwM1R (last access: 7 December 2017). 3. NREV – https://goo.gl/rJM4ju (last access: 7 December 2017). 4. VW – https://goo.gl/txeQRu (last access: 7 December 2017). 5. NEMOURS – https://goo.gl/r7GGKn (last access: 7 December 2017).

SYN: hydrate of carbon, saccharide.

S: TERMIUM PLUS – http://www.goo.gl/73UmQY (last access: 9 December 2017)

CR: carbon