karbohydratforbindelser

Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen. They range from simple sugars to long polysaccharides and provide most of the energy used by the body. In human nutrition, carbohydrates are a primary macronutrient, typically supplying 4 kilocalories per gram.

Classification: Monosaccharides (glucose, fructose, galactose); disaccharides (sucrose, lactose, maltose); oligosaccharides; polysaccharides (starch, glycogen, cellulose). Sugars are often grouped into simple (monosaccharides and disaccharides) and complex carbohydrates (oligosaccharides and polysaccharides).

Digestion and metabolism: Salivary and pancreatic amylases break down starch; intestinal enzymes (maltase, sucrase, lactase) hydrolyze disaccharides to monosaccharides. Glucose is absorbed and used for energy or stored as glycogen in liver and muscle; excess glucose may be converted to fat. Fiber passes largely undigested and affects gut health and satiety.

Dietary sources: fruits, vegetables, grains, legumes, and dairy provide carbohydrates; fiber is mainly from plant foods. Dietary guidelines typically recommend a large proportion of carbohydrates from complex sources and fiber, with limited added sugars.

Health considerations: Adequate carbohydrate intake supports energy, especially for athletes; excessive refined sugars are linked to weight gain and metabolic risks; fiber intake is associated with reduced risk of some diseases. Individual needs vary by age, activity, and health status.