NUSCTX 10 Lecture Notes - Lecture 5: Eggplant, Glycogen, Whole Grain

• School: Berkeley
• Department: Nutritional Sciences And Toxicology
• Course: NUSCTX 10
• Professor: Marc Hellerstein

Document Summary

If in whole foods", then in natural state. Refining them separates carbs from their vitamins minerals, and fiber. Enriched with thiamin, riboflavin, niacin, iron, and fortified with folate. Do not have magnesium, vitamin e, and some of the b vitamins. Most important carb fuel for the body. Disaccharides: simple carbs made of 2 monosaccharides linked together. Chemical reaction that breaks sugar molecules apart is a hydrolysis reaction. Chemical reaction that links two sugar molecules together is a condensation reaction. Made up of many monosaccharides linked together. Oligosaccharides are short chains of less than ten monosaccharides. Polysaccharides are long chains of monosaccharides and include glycogen found in animals and starch and fiber found in plants. Certain complex carbohydrates that cannot be digested/absorbed by human enzymes or body. Soluble fiber dissolves in water, insoluble does not. Can be added to processed foods to thicken foods and reduce fat and calories.