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Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [1]Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. [2]
Food is mainly composed of water, lipids, proteins, and carbohydrates. Minerals (e.g., salts) and organic substances (e.g., vitamins) can also be found in food. [4] Plants, algae, and some microorganisms use photosynthesis to make some of their own nutrients. [5] Water is found in many foods and has been defined as food by itself. [6]
Carbohydrate metabolism is the whole of the biochemical processes responsible for the metabolic formation, breakdown, and interconversion of carbohydrates in living organisms. Carbohydrates are central to many essential metabolic pathways . [ 1 ]
Molecular structure of an hypothetical xylooligosaccharide, where n is a variable number of xylose units such as xylobiose and xylotriose. Xylooligosaccharides (XOS) are polymers of the sugar xylose. [1]
Polysaccharides, which include starch and glycogen, are often referred to as 'complex' carbohydrates because they are typically long multiple-branched chains of sugar units. Traditionally, simple carbohydrates were believed to be absorbed quickly, and therefore raise blood-glucose levels more rapidly than complex carbohydrates. This is inaccurate.
Diets in developed countries have lost microbiota-accessible carbohydrates which is the cause of a substantial depletion of gut microbiota taxa. This loss of microbiota diversity is likely involved in the increasing propensity for a broad range of inflammatory diseases, such as allergic disease, asthma, inflammatory bowel disease (IBD), obesity ...
Lactose is a disaccharide found in animal milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage.. A carbohydrate (/ ˌ k ɑːr b oʊ ˈ h aɪ d r eɪ t /) is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula C m ...
Carbohydrate Research is a peer-reviewed scientific journal covering research on the chemistry of carbohydrates. It is published by Elsevier and was established in 1965. The editor-in-chief is M. Carmen Galan (University of Bristol). According to the Journal Citation Reports, the journal has a 2022 impact factor of 3.1. [1]