HLTH 220 Lecture Notes - Lecture 6: Glycosidic Bond, Brussels Sprout, Trehalose
Document Summary
Carbohydrates are the most abundant compounds found in nature. They are the main source of fuel in the average human diet. Named based on the number of carbons. Monosaccharides not typically present in the diet in significant quantities. Processed foods provide the majority of dietary monosaccharides. Held together by alpha and beta glycosidic bonds. Lactose: glucose + galactose (dietary sources of milk and milk products) Major dietary sources include fruits, refined sugars from sugarcane and sugar beets, and. Differs from maltose in the carbons bound by the glycosidic linkage. Digested very slowly compared to other simple carbohydrates -> low glycemic response. Common dietary sources are fungi (mushrooms and shrimp. Most carbohydrates are found naturally in bound form: oligosaccharides: 3-10 sugar units, polysaccharides: >10 sugar units. : named on the number of monosaccharides they contain. Common dietary source are beans, peas, bran, whole grains, cabbage, brussels sprouts, and broccoli. Bacteria in the lower intestine can digest them.