GLUCOLYSIS
Carbohydrates in the diet. In diets, it is necessary to ingest all the components in adequate amounts, that is, you should not stop eating certain elements, such as fats, carbohydrates ... There must be a balance between all the nutrients ingested.
In this way, the foods that should be eaten the most are cereals, starches and legumes; and the least, salt, sugar, fat and sweets. In this way, carbohydrates provide us with an energy of 4.1 Kcal / g, fats 9.3 kcal / g and proteins 4.1 kcal / g.
Energia equivalenteen Kcal/g
Carbohidratos Grasas Proteinas
4.1 9.3 4.1
Among these the most important is glucose. Carbohydrates are a very abundant component of the daily diet (in terms of Kcal, energy material in percentage 55%). In turn, within these carbohydrates, 80% is glucose. Lipids must represent 32% and proteins 13%
The intake of slow-digesting carbohydrates is essential in the diet, especially in the case of diabetics. 80% of the hydrolyzed carbohydrates in the intestine correspond to glucose.
In the diet we find, above all, starch, disaccharides and a negligible portion of monosaccharides. Our body is only capable of absorbing monosaccharides, so carbohydrates have to be digested and broken down into their monomers in order to assimilate them.
The carbohydrates present in the diet can be of two types: fast absorption and slow absorption.
> Slow absorption carbohydrates.They are polymers and take longer to be digested and absorbed. Within this type of carbohydrate, starch is essential. These polysaccharides
1
begin to be digested in the mouth thanks to a-amylases in saliva, which break the bonds between glucoses.
The digestion of food begins in the mouth, with an a-amylase, which is an amyl-1-4- glucosylase, which is responsible for the breakdown of the amylose or amylopectin chain, as long as it is linear.
In the case of finding branches, this enzyme cannot perform its function, since the bonds are (al - 6). Therefore, digestion at the level of the oral cavity is a partial digestion, since not all the bonds can be broken and the time that the food is in the mouth is very short.
After the mouth, the food bolus passes through the esophagus until it reaches the stomach. Neither in the esophagus nor in the stomach does digestion occur. However, in the stomach we find a pH of 1, which is why a-amylase stops acting, due to denaturation.
The food bolus passes into the duodenum, where we find some free glucose, maltose and maltotriose. At this point we find undigested masses, which in the case of amylose are chains and in the case of branched chains are dextrins (branched chains that have not been digested).
Carbohidratos de la dieta
Polisacaridos
Disacaridos
Monosacaridos
Salivay
a-amilasas
Dextrinas Maltotriosas Maltosas
Lactosa Sacarosa (a)
Intestinc delgado
a-dextrinasas
a-glucosidasas
Lactasa Sacarasa
Glucosa
Galactosa
Fructosa
Absorcion intestinal
The pancreas releases a bond-breaking a-amylase (al 4) into the duodenum, which will continue to break these bonds. The problem comes with the bonds (l > 6), wh