NFS284H1 Lecture Notes - Lecture 5: Blood Sugar, Disaccharide, Monosaccharide
Document Summary
Overview of carbs: chemical composition, physiological impact, degree to which they have been processed. Most as component of disaccharide or starch. Most as the part of lactose (in milk) But limited as high intake raises blood lipids: cka. Glucose/fructose -> approx. half and half -> by modifying starch extracted from corn. * all 3 above are the most common ones: disaccharide. Condensation reaction combine 2 monosaccharides 1 water moved. In sugar cane, sugar beets, maple syrup. I. e. amylase secreted breaks down the starch in the bread maltose is then formed. * all 3 above are the major dietary disaccharides food milk. Hydrolysis reaction break a disaccharide into 2 monosaccharides. Water added: oligosaccharides, 3-9 (by prof. , 3-10 (by textbook, formed in gut. Further digested to mono: naturally in food. Not digestible (by human enzyme) in digestive tract pass to colon. Affect bacteria beneficial effects on gi health.
