carbohydrate (redirected from Polyhydroxyketone)

carbohydrate /car·bo·hy·drate/ (kahr″bo-hi´drāt) any of a class of aldehyde or ketone derivatives of polyhydric alcohols, so named because the hydrogen and oxygen are usually in the proportion of water, Cn(H2O); the most important comprise the starches, sugars, glycogens, celluloses, and gums.

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car·bo·hy·drate (kärb-hdrt)

n.

Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals; they are produced by photosynthetic plants and contain only carbon, hydrogen, and oxygen, usually in the ratio 1:2:1.

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carbohydrate

[kär′bōhī′drāt]

Etymology: L, carbo, coal; Gk, hydor, water

any of a group of organic compounds, the most important of which are the saccharides, starch, cellulose, and glycogen. They are classified according to molecular structure as mono-, di-, tri-, poly-, and heterosaccharides and soon will be classified according to the degree of polymerization. Carbohydrates constitute the main source of energy for all body functions, particularly brain functions, and are necessary for the metabolism of other nutrients. They are synthesized by all green plants and in the body are either absorbed immediately or stored in the form of glycogen. Current dietary goals of the United States recommend that carbohydrates provide 55% to 60% of total calories. Cereals, vegetables, fruits, rice, potatoes, legumes, and flour products are the major sources of carbohydrates. They can also be manufactured in the body from some amino acids and the glycerol component of fats. Symptoms of deficiency include fatigue, depression, breakdown of essential body protein, and electrolyte imbalance. Muscle protein-sparing amounts of food carbohydrates have been estimated to be 50 to 100 grams per day for most people. Excessive consumption of simple carbohydrates is associated with tooth decay and is carefully monitored in persons with diabetes. The dietary reference intake for carbohydrates is 130 grams a day.

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carbohydrate

a compound of carbon, hydrogen and oxygen, the latter two usually in the proportions of water (CH₂O)_n. They are classified into mono-, di-, tri-, poly- and heterosaccharides. Carbohydrates in food are an important and immediate source of energy for the body; 1 gram of carbohydrate yields 3.75 calories (16 kilojoules). They are present, at least in small quantities, in most foods, but the chief sources are the sugars and starches of plants. Herbivores are able to utilize the insoluble polysaccharides (crude fiber) because of bacterial conversion to volatile fatty acids by fermentation in the rumen and cecum.

Carbohydrates may be stored in the body as glycogen for future use. If they are eaten in excessive amounts they are converted to and stored as fat. Rapid ingestion of very large amounts in ruminants and horses causes carbohydrate engorgement.

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complex carbohydrate

polysaccharides containing either α- and β-type glycosidic bonds. Usually occurring in mixtures in food.

dietary carbohydrate

the carbohydrate components of food.

carbohydrate loading

depletion/repletion means of maximally loading glycogen into type II muscle for increased power of muscle contraction.

carbohydrate loss

glucose loss in urine due to diabetes mellitus or chronic renal disease.

carbohydrate metabolism

series of related enzymic reactions involved in the synthesis and catabolism of carbohydrates.

carbohydrate tolerance test

see glucose tolerance test.

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carbohydrate

Nutrition An abundant organic compound, which is one of the 3 main classes of foods and a principal source of energy; ingested carbohydrates are sugars and starches, which are metabolized into glucose, or assembled into glycogen, and stored in the liver and muscle for future use. See Complex. Cf Fats, Protein.

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Patient discussion about Polyhydroxyketone.

Q. What are carbohydrates and where they are found and what is their nutritional value?

A. You got it.

Q. I was thinking to shift my diet to protein and carbohydrate based. Will it be good? My dad is a diabetic and he is on the risk of heart disease as well. As per doctors advice we have reduced the use of oil for him. This has in one way helped us to use low oil while cooking. We too fear and thus eat less oil and fat. I know that eating less of them can also bring some problem. I have heard that protein can be converted to fat in the body. So I was thinking to shift my diet to protein and carbohydrate based. Will it be good?

A. it doesn't work. doing an only carbohydrate or just protein diet won't be necessarily healthier. a balanced nutrition (even oil, especially omega-3 oil that our body cannot manufacture by itself) is the best nutrition you can do. most of the time people eat too much fat, or too much cholesterol or too much salt, so it'll be best if they''ll lower the amount. but not eating it at all can do damage too.