1.3. Polysaccharides
Also known as complex carbohydrates and complex sugars to be made up of many molecules of monosacharides. From a nutritional point of view can be divided into two groups:
- Usable energy or digestible polysaccharides. Among the polysaccharides usable energy, starch and highlight glycogen.
The starch, also known as starch, vegetable and is made up of many glucose molecules linked together to form linear chains (amylose) and branched (amylopectin).
It is the most abundant carbohydrate in the diet, found in cereal grains, legume seeds, roots (cassava), tubers (potatoes) and other parts of the plants. The Glycogen is a polysaccharide of animal reserve which is located in the liver and muscle. The other and mussels are rich in this polysaccharide. However, during storage and culinary management loses an important part of their nutritional value.
- Polysaccharides unusable or non-digestible energy, known as dietary fiber or dietary fiber. Among the polysaccharides not used or not digestible cellulose stands with other hetero. Cellulose is a glucose polymer linear chain present in the cell walls of plant tissues that can not be assimilated by the human body to lack the enzyme needed to be digested.
“The hetero consist of different monosaccharides or derivatives thereof. Here are compounds such as hyaluronic acid, which is part of the connective tissue, chondroitin, which is the cartilage of the bones of heparin, which is located in liver and lung, as well as agar-agar, gums, pectins, hemicelulosa. These non-digestible polysaccharides, but can not be used as an energy source, are very important to be part of the fiber.
Tags: carbohydrate in the diet, Carbohydrates, Carbohydrates function, Carbohydrates introduction, monosacharides, Polysaccharides, what are the Carbohydrates?
