Describe the structure of a monosaccharide and name the...

Name: Problem 2, Chapter 4: Understanding Normal and Clinical Nutrition
Uploaded: 2022-01-11T10:59:45-08:00
Duration: 1 min 6 s
Channel: Shahina -
Description: Describe the structure of a monosaccharide and name the three monosaccharides important in nutrition. Name the three disaccharides commonly found in foods and their component monosaccharides. In what foods are these sugars found? (Pp. 102-105)

Describe the structure of a monosaccharide and name the three monosaccharides important in nutrition. Name the three disaccharides commonly found in foods and their component monosaccharides. In what foods are these sugars found? (Pp. 102-105)

Key Concepts

Monosaccharide Structure

Monosaccharides are the simplest form of carbohydrates, consisting of a single carbon chain that typically features multiple hydroxyl groups (–OH) and a carbonyl group (either an aldehyde or a ketone). They conform to the general formula Cn(H2O)n and serve as the basic building blocks for more complex carbohydrates.

Nutritionally Important Monosaccharides

In human nutrition, the key monosaccharides are glucose, fructose, and galactose. Glucose is the primary energy source for cells, fructose is commonly found in fruits and is metabolized mainly in the liver, and galactose, which is usually obtained from the digestion of lactose, plays essential roles in various metabolic processes.

Disaccharide Structure and Composition

Disaccharides consist of two monosaccharide molecules linked together via a glycosidic bond, which forms through a dehydration synthesis reaction. The most common disaccharides include sucrose (composed of glucose and fructose), lactose (composed of glucose and galactose), and maltose (composed of two glucose molecules), each differing in the types of monosaccharides involved and the nature of their linkage.

Dietary Sources of Simple Sugars

These sugars are naturally present in a wide range of foods: fruits, vegetables, and honey are primary sources of free monosaccharides like glucose and fructose; sucrose is abundantly found in sugar cane, sugar beets, and many fruits; lactose is prevalent in dairy products; and maltose is typically found in germinating grains and products derived from malt, contributing to their dietary significance.

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