Chapter 4 Flashcards
Whole grain
entire kernel including bran layers, germ and endosperm
Bran
protective layers of whole grains - concentrated source of dietary fibre
Germ
Plant embryo where sprouting occurs. Where the oils come from. Rich in vitamin E and contains protein, fibre, B vitamins, riboflavin, thiamin, B6
Endosperm
Everything but germ and bran. Starch and some vitamins and minerals
Fortified grains
Thiamin, riboflavin, niacin, iron, folate,. Do not contain vitamin E, magnesium, vitamin B6 ect. that were lost in processing.
3 most common monosaccarides
glucose, galactose, fructose, also deoxyribose, ribose
Glucose
most important sugar. circulates in the blood. can be broken down to provide energy, passed into the bloodstream for delivery to other tissues that can use it for energy or be stored in the liver as glycogen and to a lesser extent synthesized as fat.
Galactose
Important molecule in nervous tissue. combines with glucose to produce lactose.
Fructose
sweetest taste, found in fruit and veg, does not cause a rapid rise in blood sugar as other sugars but can cause high levels of lipids. Too much can cause diarrhea in children. Most abundant in high fructose corn syrup
Types of disaccharides
sucrose, lactose, maltose
Lactose
contributes to 40% of energy in human milk and 30% in cows milk, galactose
Maltose
glucose + fructose. made when starch breaks down.
Sucrose
glucose + fructose
Hydrolysis reaction
chemical reaction that breaks bonds of sugar molecules. Adding a H+ and an OH-
Condensation reaction
chemical reaction that bonds sugar molecules together
a release of H+ and OH- from molecule to produce H2O
Short chain polyaccharides
3-10 monosaccharides and are called ogliosaccharides. Some are not digested in the small intestine. All are digested in the colon where microflora break them down.. Can contribute to a healthy microflora
Examples of long chain polysaccharides
Glycogen in animals and fibre and starch in plants
Starch
Polysaccharides. Many glucose molecules molecules linked in straight or branching chains. Storage form of carbohydrates in plants. amylose + amylopectin. broken down into mono’s and transported to the liver by hepatic portal vein.
Glycogen
Polysaccharide made up of a many branched chain of glucose. Storage form of carbohydrate in animals. Stored in the muscles and liver. Not consumed in the diet bc is broke down in the muscle tissue of animals shortly after slaughter. 200-500g present in the body. Carbohydrate loading is often done in athletes to increase glycogen in muscle tissue before event.
Amylose
long straight chains of glucose molcule