The term "carbohydrate" derives from its basic chemical composition, which is composed of carbon (carbo-) and water (-hydrate). These organic compounds are formed by carbon, hydrogen and oxygen atoms. Due to their molecular structure, carbohydrates are an important source of energy for living organisms, playing a fundamental role in cellular metabolism and providing most of the calories necessary for the functioning of the human body. In addition to their function as an energy source, carbohydrates also play structural and regulatory roles in biological systems.
Carbohydrates are an important source of energy for the body, being metabolized to produce glucose, the main form of fuel used by cells. In addition to their role as an energy source, carbohydrates perform other vital functions such as energy storage, cellular structure, and providing substrates for metabolic processes. This diversity of functions and their ubiquitous presence in the human diet make carbohydrates a topic of great importance in nutrition and health.
This group includes a variety of substances, from simple sugars to complex starches. Simple sugars are types of carbohydrates that have a relatively small molecular structure and are easily digested and absorbed by the body. However, carbohydrates also include complex sugars, known as starches, which are made up of long chains of simple sugar molecules. Therefore, simple sugars make up complex carbohydrates.
As for the types of carbohydrates, they can be classified into three main groups, based on their chemical structure and the number of sugar units that make them up:
Monosaccharides: They are the simplest carbohydrates, composed of a single sugar unit. Pentose and hexose are the main examples of monosaccharides. Pentoses are monosaccharides composed of five carbon atoms in their molecular structure, with general formula C5H10O5. Common examples of pentoses include ribose, which is a key component of RNA, and deoxyribose, found in DNA. the most interesting thing about the pentoses mentioned is that deoxyribose has one less oxygen atom than ribose, so its formula is relatively different: C5H10O4.
Hexoses are monosaccharides composed of six carbon atoms in their structure, with general formula C6H12O6. Although the hexoses molecular formula are the same, there are different types of hexoses. What differentiates them is the arrangement of carbon, hydrogen and oxygen atoms in their molecular structures. This unique arrangement gives specific properties and functions to each of these molecules.
Glucose is a hexose widely found in nature and is one of the main sources of energy for living organisms. It is found in many foods, including fruits, vegetables, grains and dairy products, and plays a key role in the energy metabolism of cells.
Fructose is another common hexose found in nature, especially in fruits, honey, vegetables, and flower nectar. It is often associated with the sweet taste of fruit and is used as a sweetener in many processed foods.
Galactose is found in many dairy products, such as milk and dairy products, as well as in some fruits, vegetables and legumes. It is also an important component of lactose, the sugar present in mammalian milk, which is composed of glucose and galactose.
Disaccharides: They are formed by two monosaccharide molecules that combine in a dehydration reaction (glycosidic bond), where a water molecule is removed. Its chemical formula is C12H22O11. The Sucrose, also known as table sugar, is composed of a glucose molecule and a fructose molecule. It is widely found in fruits, vegetables and sugary products such as candy and soda.
Lactose is the sugar found in mammalian milk, including human and cow's milk. It is composed of a glucose molecule and a galactose molecule. Lactose is important in child nutrition, providing energy for growth and development.
Maltose is formed by the union of two glucose molecules and is commonly found in sprouted cereals such as barley and malt. It is also a byproduct of starch digestion in the human body, where enzymes break down the glycosidic bonds in starch to release glucose.
Polysaccharides are macromolecules composed of long chains of monosaccharides, linked together through glycosidic bonds. They play several important roles in living organisms and are found in a variety of natural sources, including plants, animals and microorganisms. Some polysaccharides are used by organisms as a way to store energy. An important example is starch, found in plants, which consists of long chains of glucose and serves as an energy reserve. In animals, glycogen plays a similar role and is stored primarily in the liver and muscles.
Other polysaccharides are important for providing structure and support to organisms. For example, cellulose is a polysaccharide found in plant cell walls and provides rigidity and strength to these structures. Chitin is another example, found in the exoskeleton of arthropods, such as insects and crustaceans, and in some fungal structures.
Some polysaccharides play important roles in the formation and structure of cell membranes. For example, glycolipids and glycoproteins present in cell membranes contain oligosaccharide chains linked to proteins or lipids, performing cellular recognition and communication functions. Another polysaccharides, such as mucopolysaccharides, have the ability to retain water, playing important roles in lubricating joints, hydrating the skin and maintaining the structure of connective tissues.
CARBOHYDRATES IN CUISINE
Carbohydrates play a pivotal role in gastronomy, serving as the backbone of many culinary creations worldwide. From providing energy to influencing texture and flavor, carbohydrates are indispensable in the kitchen. They are the building blocks of staple foods like grains, vegetables, and fruits, forming the basis of countless recipes across diverse cuisines. Whether it's the comforting warmth of a loaf of freshly baked bread or the creamy richness of a bowl of risotto, carbohydrates are not only essential for sustenance but also for the sensory experience and cultural significance they bring to culinary endeavors.
Grains, such as wheat, rice, oats, barley, and corn, are staple foods in many cultures around the world. They are rich in complex carbohydrates, primarily in the form of starch, which serves as a major source of energy for the body. Whole grains, in particular, are also high in dietary fiber, vitamins, and minerals, making them a nutritious choice for overall health. Grains are incredibly versatile and can be enjoyed in various forms, including bread, pasta, cereal, and side dishes like rice and quinoa salad. If you wanna know more about grains, acess our catalog "Grains, from the ancient world to modern times"
Starches and flours, are also used as thickening agents in soups, sauces, and desserts. They help give consistency and body to foods, creating creamy, smooth textures. Carbohydrate is also the main ingredient in pastas.
Leguminous plants, such as beans, lentils, chickpeas, peas are rich in fiber, protein, vitamins and minerals and are an important part of the diet in many cultures around the world. If you wanna know more about it, acess our catalog "Leguminous Plants Catalog"
Fruits are nature's sweet treats, offering a delicious way to consume carbohydrates along with a plethora of vitamins, minerals, and antioxidants. While fruits contain naturally occurring sugars like fructose and glucose, they also provide dietary fiber, which helps regulate blood sugar levels and supports digestive health. Additionally, fruits are rich in vitamins A and C, potassium, and other micronutrients essential for overall well-being. Enjoyed fresh, dried, or as part of smoothies, salads, and desserts, fruits add sweetness, flavor, and nutritional value to meals and snacks. For more, you can see our Fruits Catalog here.
Like grains and fruits, seeds contain carbohydrates in the form of starches and sugars, providing energy for the body. While the carbohydrate content may vary depending on the type of seed, many seeds are relatively rich in carbohydrates, making them a substantial source of energy. In addition to carbohydrates, seeds are packed with essential nutrients such as protein, dietary fiber, healthy fats, vitamins, and minerals. For example, chia seeds are renowned for their omega-3 fatty acids and fiber content, while sunflower seeds are rich in vitamin E and magnesium. These nutrients contribute to overall health and well-being, supporting various bodily functions. You can learn more about seeds here in our article.
Honey is a natural source of carbohydrates, mainly in the form of simple sugars such as glucose and fructose. It is produced by bees from flower nectar and is widely consumed as a natural sweetener and energy food. You can learn more about seeds here in our article "Different Types of Honey Around the World".
Roots Tubers and Bulbs are underground storage organs found in plants, such as potatoes, cassava, carrots, ginger, sweet potatoes, fennel, garlic, and yams. They are rich in complex carbohydrates, mainly in the form of fibers and starch, which is an important source of energy for plants. In cooking, they are valued for their versatility, flavor and nutritional value. These underground food can be prepared in a variety of ways, including boiling, roasting, frying, grilling and pureeing. They are versatile ingredients that can be used in a wide range of dishes, from soups and stews to salads, pies, cakes and breads. You can learn more about it here in our article "Roots, Tubers and Bulbs".
When exposed to heat, carbohydrates can undergo caramelization reactions. Caramelization is a chemical reaction that occurs when sugar is heated to relatively high temperatures, generally above 160°C (320°F), without the presence of proteins or aminoacids. During this process, sugar molecules break down and rearrange to form caramelized compounds, resulting in a dark golden color and a rich, complex flavor. You can see more about the caramel process in our article "From Sugar to Caramel".
Another important role that carbohydrates play in cooking is in the Maillard reaction. When subjected to heat, carbohydrates fuse with protein molecules. During this process, several chemical reactions occur, including the formation of reaction intermediates and volatile compounds that are responsible for the characteristic aromas of foods. You can see more about this process in our article "Maillard Reaction".
Comments