carbohydraterecognizing

Carbohydrates are a broad class of organic compounds that serve as a primary source of energy for many organisms and as essential structural components in plants and some invertebrates. Chemically, they consist mainly of carbon, hydrogen, and oxygen, typically with a general formula close to (CH2O)n. They range from simple sugars to complex polymers and play roles in energy storage, cell signaling, and structural integrity.

Monosaccharides such as glucose, fructose, and galactose are the fundamental units of carbohydrates. Disaccharides, including sucrose, lactose, and maltose, form when two monosaccharides are linked. Complex carbohydrates include oligosaccharides and polysaccharides such as starch, glycogen, cellulose, and chitin. Digestibility varies among these; starch and glycogen are digestible by humans for energy, while cellulose and many other plant polysaccharides are not digestible and contribute to dietary fiber.

In metabolism, carbohydrates are broken down to glucose, which is used to produce ATP through glycolysis and the citric acid cycle. Excess glucose can be stored as glycogen in the liver and muscles or converted to fat for long-term storage. Dietary carbohydrate quality influences health, with emphasis on fiber-rich foods from fruits, vegetables, legumes, and whole grains. Refined sugars provide energy with limited micronutrients and are associated with health concerns when consumed in excess. Glycemic index and glycemic load describe how different carbohydrate-containing foods affect postprandial blood glucose levels.