Carbohydrates

Carbohydrates are compounds formed from molecules of carbon, hydrogen and oxygen. As one of the types of nutrients, the primary function is the energy-producing carbohydrates in the body. Each 1 gram of carbohydrate consumed will produce energy equal to 4 kcal and energy of oxidation (burning) of carbohydrates the body will be used to perform various functions such as breathing, contraction heart and muscles and to carry out activities. Carbohydrates can be distinguished 2 types namely:

1. Simple carbohydrates. Simple carbohydrates consist of monosaccharide and disaccharides. Part monosaccharide is glucose, fructose & galactose. Glucose in food is better known as dextrose or sugar also wine.
• Glucose contained in many fruits, vegetables and corn syrup. Fructose is known as fruit sugar and is sugar to taste the sweetest.
• Fructose many contained in honey (along with glucose), and also various kinds of fruit.
• Galactose is the result of carbohydrate digestion of lactose that does not exist in nature independently. Besides being single molecule, a monosaccharide also will serve as a molecular basis for the formation of complex carbohydrate compound starch (starch) or cellulose. Types of simple carbohydrates contained in food products such as honey, fruit and milk. Disaccharide is a lot of carbohydrates for human consumption in everyday life. Each molecule of disaccharide will be formed from a combination of 2 molecules of monosaccharide. Examples of disaccharides commonly used in daily consumption are sucrose formed from the combination of 1 molecule of glucose and fructose and lactose are also formed from the combination of 1 molecule of glucose & galactose. In the food products, sucrose is forming almost 99% of white sugar or table sugar commonly used in the consumption everyday while lactose is a lot of carbohydrates contained in cow's milk with a concentration of 6.8 g / 100 ml.
2. Complex carbohydrates. Examples of complex carbohydrates are starches, glycogen (stored energy in the body), cellulose and fiber. In the daily consumption of such food products, rice, potatoes, corn, cassava, sweet potatoes, pasta, bread.
• Starch is the stored energy in the plant cells is the shape of small granules with diameters of microscopic ranges from 5-50 nm. Starches generally are formed from two polymers of glucose molecules amylose and Amylopectin. Amylose a long chain glucose polymers that are not branched while Amylopectin is a glucose polymer with a branching structure. Composition amylose and Amylopectin content will vary in food products where the food products that contain high Amylopectin become easier to digest.
• Glycogen is a form of stored energy in the body that can be produced through the consumption of carbohydrates. Glycogen is the primary energy source used by the body during exercise. Glycogen in the body is stored in the liver and muscles. Glycogen storage capacity in a very limited body is only about 350-500 grams or could provide energy for 1200 to 2000 kcal. However, this storage capacity can be improved by increasing carbohydrate consumption and reduce consumption of fat or Carbohydrate loading. This is done for the athletes, especially the sports are engaged endurance as a marathon and football. Approximately 67% of the glycogen reserves found in the body will be stored in the muscles and the rest will be stored in the liver. In the muscles, glycogen is the major energy savings that could form the nearly 2% of the total muscle mass. Glycogen is present in the muscle can only be used for energy purposes in these muscles and can not be returned to the bloodstream in the form of glucose when there are other body parts that need it. Unlike the liver glycogen can be issued if there are other body parts that need. Glycogen is present in the liver can be converted through the process of glycogenolysis to glucose and then be carried by the bloodstream to the body parts that need as the brain, nervous system, heart, muscles and other organs.