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    Carbohidrati

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    Rusu Alex
    Carbohydrates are the most abundant constituents in grains, fruits, vegetables, and legumes. They provide the main source of energy in human nutrition and contribute to the texture and flavor of processed foods. Carbohydrates include a group of substances with different structures and physical, chemical, and physiological properties. They are classified into four categories based on their structure and degree of polymerization: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Glucose is the most abundant monosaccharide and is a major fuel for cells in the human body. It represents the building block for many polysaccharides. Galactose and fructose are also used as cellular fuels.

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    Carbohidrati

    Uploaded by

    Rusu Alex
    100 views4 pages
    Carbohydrates are the most abundant constituents in grains, fruits, vegetables, and legumes. They provide the main source of energy in human nutrition and contribute to the texture and flavor of processed foods. Carbohydrates include a group of substances with different structures and physical, chemical, and physiological properties. They are classified into four categories based on their structure and degree of polymerization: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Glucose is the most abundant monosaccharide and is a major fuel for cells in the human body. It represents the building block for many polysaccharides. Galactose and fructose are also used as cellular fuels.

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    Carbohydrates are the most abundant constituents in grains, fruits, vegetables, and legumes. They provide the main source of energy in human nutrition and contribute to the texture and flavor of processed foods. Carbohydrates include a group of substances with different structures and physical, chemical, and physiological properties. They are classified into four categories based on their structure and degree of polymerization: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Glucose is the most abundant monosaccharide and is a major fuel for cells in the human body. It represents the building block for many polysaccharides. Galactose and fructose are also used as cellular fuels.

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    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Download as txt, pdf, or txt
    100 views4 pages

    Carbohidrati

    Uploaded by

    Rusu Alex
    Carbohydrates are the most abundant constituents in grains, fruits, vegetables, and legumes. They provide the main source of energy in human nutrition and contribute to the texture and flavor of processed foods. Carbohydrates include a group of substances with different structures and physical, chemical, and physiological properties. They are classified into four categories based on their structure and degree of polymerization: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Glucose is the most abundant monosaccharide and is a major fuel for cells in the human body. It represents the building block for many polysaccharides. Galactose and fructose are also used as cellular fuels.

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    of 4

    CARBOHYDRATES

    Chemistry and Classification C L Stylianopoulos 303


    Regulation of Metabolism C L Stylianopoulos 309
    Requirements and Dietary Importance C L Stylianopoulos 316
    Resistant Starch and Oligosaccharides A Laurentin and C A Edwards 322

    ENERGY
    Metabolism S Cox 106
    Balance Y Schutz 115
    Requirements W P T James 125
    Adaptation A G Dulloo and J Jacquet 131

    EXERCISE
    Beneficial Effects C Boreham and M H Murphy 154
    Diet and Exercise R J Maughan 162

    FAT-SOLUBLE VITAMINS see VITAMIN A: Biochemistry and Physiological Role. VITAMIN D:


    Physiology,
    Dietary Sources and Requirements; Rickets and Osteomalacia. VITAMIN E: Metabolism
    and
    Requirements. VITAMIN K
    FAT STORES see ADIPOSE TISSUE
    FATS see FATTY ACIDS: Metabolism; Monounsaturated; Omega-3 Polyunsaturated; Omega-6
    Polyunsaturated; Saturated; Trans Fatty Acids. LIPIDS: Chemistry and
    Classification; Composition and
    Role of Phospholipids
    FATS AND OILS A H Lichtenstein 177
    FATTY ACIDS
    Metabolism P A Watkins 186
    Monounsaturated P Kirk 198
    Omega-3 Polyunsaturated A P Simopoulos 205
    Omega-6 Polyunsaturated J M Hodgson, T A Mori and M L Wahlqvist 219
    Saturated R P Mensink and E H M Temme 225
    Trans Fatty Acids M J Sadler 230

    FIBER see DIETARY FIBER: Physiological Effects and Effects on Absorption; Potential
    Role in Etiology of
    Disease; Role in Nutritional Management of Disease

    FOOD CHOICE, INFLUENCING FACTORS A K Draper 277


    FOOD COMPOSITION DATA S P Murphy 282
    FOOD FOLKLORE J Dwyer and J Freitas 289
    FOOD FORTIFICATION
    Developed Countries R Nalubola 295
    Developing Countries O Dary and J O Mora 302
    FOOD INTAKE see DIETARY INTAKE MEASUREMENT: Methodology; Validation. DIETARY
    SURVEYS.
    MEAL SIZE AND FREQUENCY
    FOOD INTOLERANCE T J David 309
    FOOD SAFETY
    Mycotoxins J D Groopman and T W Kensler 317
    Pesticides M Saltmarsh 323
    Bacterial Contamination N Noah 329
    Other Contaminants C K Winter 340
    Heavy Metals G L Klein 344
    FORTIFICATION see FOOD FORTIFICATION: Developed Countries; Developing Countries
    FRUCTOSE N L Keim and P J Havel 351
    FRUITS AND VEGETABLES A E Bender 356
    FUNCTIONAL FOODS
    Health Effects and Clinical Applications L Galland 360
    Regulatory Aspects H H Butchko and B J Petersen

    GLUCOSE
    Chemistry and Dietary Sources D J A Jenkins, R de Souza, L S A Augustin and C W C
    Kendall 390
    Metabolism and Maintenance of Blood Glucose Level V Marks 398
    Glucose Tolerance B Ahren 405

    LEGUMES M A Grusak 120


    LIPIDS
    Chemistry and Classification J L Dupont 126
    Composition and Role of Phospholipids A D Postle 132
    LIPOPROTEINS J M Ordovas 143

    MAGNESIUM C Feillet-Coudray and Y Rayssiguier 191


    MALABSORPTION SYNDROMES P M Tsai and C Duggan 196
    MALNUTRITION
    Primary, Causes Epidemiology and Prevention A Briend and P Nestel 203
    Secondary, Diagnosis and Management N Solomons 212
    MANGANESE C L Keen, J L Ensunsa, B Lonnerdal and S Zidenberg-Cherr 217
    MEAL SIZE AND FREQUENCY F E Leahy 225
    MEAT, POULTRY AND MEAT PRODUCTS P A Lofgren 230
    MENKES SYNDROME see COPPER
    MICROBIOTA OF THE INTESTINE
    Prebiotics J M Saavedra and N Moore 237
    Probiotics M Gueimonde and S Salminen 244
    MILK see DAIRY PRODUCTS
    MINERALS see CALCIUM. MAGNESIUM. PHOSPHORUS. POTASSIUM. SODIUM: Physiology
    MOLYBDENUM see ULTRATRACE ELEMENTS
    MONOSATURATED FAT see FATTY ACIDS: Monounsaturated
    MYCOTOXINS see FOOD SAFETY: Mycotoxins

    NUTRITION POLICIES IN DEVELOPING AND DEVELOPED COUNTRIES C Geissler 293


    NUTRITION TRANSITION, DIET CHANGE AND ITS IMPLICATIONS B M Popkin 301
    NUTRITIONAL ASSESSMENT
    Anthropometry J EatonEvans 311
    Biochemical Indices F Fidanza 318
    Clinical Examination B Caballero 329
    NUTRITIONAL SUPPORT
    In the Home Setting M Elia and R J Stratton 332
    Adults, Enteral K N Jeejeebhoy 342
    Adults, Parenteral J Binkley, S Daniell and G L Jensen 349
    Infants and Children, Parenteral S Collier and C Lo 357
    NUTRITIONAL SURVEILLANCE
    Developed Countries N R Sahyoun 363
    Developing Countries L M Neufeld and L Tolentino 371
    NUTS AND SEEDS J Gray 381

    STARCH see CARBOHYDRATES: Chemistry and Classification; Regulation of Metabolism;


    Requirements
    and Dietary Importance; Resistant Starch and Oligosaccharides
    STARVATION AND FASTING J E Bines and R G Heine 173
    STOMACH
    Structure and Function J P Pearson and I A Brownlee 180
    Disorders J A Solon 190
    STROKE, NUTRITIONAL MANAGEMENT S McLaren 196
    SUCROSE
    Nutritional Role, Absorption and Metabolism J Brand-Miller 204
    Dietary Sucrose and Disease B Caballero 212
    SUGAR see CARBOHYDRATES: Chemistry and Classification; Regulation of Metabolism;
    Requirements and
    Dietary Importance; GALACTOSE. GLUCOSE: Chemistry and Dietary Sources; Metabolism
    and
    Maintenance of Blood Glucose Level; Glucose Tolerance. SUCROSE: Nutritional Role,
    Absorption and
    Metabolism; Dietary Sucrose and Disease
    SUPPLEMENTATION
    Dietary Supplements S S Percival 214
    Role of Micronutrient Supplementation R D W Klemm 220
    Developing Countries R Shrimpton 227
    Developed Countries M F Picciano and S S McDonald 233

    Chimie ?i clasificare
    C L Stylianopoulos, Universitatea Johns Hopkins,
    Baltimore, MD, SUA
    2005 Elsevier Ltd. Toate drepturile rezervate.
    Introducere
    Carbohidra?ii sunt constituen?ii cei mai abunden?i
    din cereale, fructe, legume ?i leguminoase. Sunt
    principala sursa de energie n nutri?ia umana ?i
    contribuie la textura ?i aroma alimentelor procesate.
    Ele cuprind un grup de substan?e cu
    structuri diferite ?i proprietati fizice, chimice,
    ?i fiziologice diferite. Carbohidra?ii sunt
    polihidroxid aldehida sau cetone ?i
    deriva?ii lor cu formula generala (CH20) n.
    Carbohidra?ii dietetici sunt importan?i n men?inerea
    homeostaziei glicemica ?i sanatatea gastrointestinala.
    Mai mult, ele con?in micronutrien?i necesari,
    fitochimicale ?i antioxidan?i.
    Clasificarea ?i structura chimica
    Carbohidra?ii sunt clasifica?i n patru categorii
    n func?ie de structura ?i gradul lor chimic
    de polimerizare: monozaharide, dizaharide, oligozaharide,
    ?i polizaharide.
    monozaharide
    Monozaharidele sunt cea mai simpla forma de carbohidrati
    ?i nu poate fi hidrolizata n continuare n cantita?i mai mici.
    n func?ie de lungimea lan?ului, monozaharidele
    pot fi mpar?ite n mai multe categorii,
    din punct de vedere nutri?ional pentozele sunt mai importante,
    cu schelete care con?in cinci atomi de carbon (de exemplu,
    riboza) ?i hexozelor, cu schelete care con?in
    ?ase atomi de carbon (de exemplu, glucoza).
    Prezen?a atomilor de carbon asimetrici n
    monozaharide cu diferite grupuri func?ionale
    ata?ate, da na?tere la activitate optica, ceea ce nseamna ca daca
    lumina polarizata trece printr-o solu?ie din acesti
    compu?i, planul luminii va fi rotit n stnga
    (levorotator sau forma L) sau n dreapta (dreapta
    sau D). Ca rezultat, structurile oglinziare ale imaginii
    acela?i compus exista ?i se numesc stereoizomeri.
    Monozaharidele din forma D sunt mai important nutritive,
    deoarece enzimele metabolice ?i digestive
    sunt specifice pentru stereoizomerii D.
    Monozaharidele demonstreaza un alt tip de
    stereoizomerism datorita formarii structurilor ciclice.
    Pentozele formeaza furanoza (cu cinci inele membre),
    iar hexozele formeaza piranoza (?ase inele membre).
    Ciclizarea poate produce doi stereoizomeri ?i, n general, solutiile monozaharide
    con?in un amestec de echilibru dintre acestea
    doua forme.
    Glucoza este cea mai abundenta monozaharida,
    ?i este un combustibil major de celule n corpul uman, ?i
    pot fi gasite nelegate n ?esuturi ?i fluide ale corpului.
    Glucoza reprezinta blocul de mai multe polizaharide.
    Galactoza ?i fructoza sunt, de asemenea, utilizate ca conbustibili celulari.

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