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Carbs & Lipids
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This documents covers the topics of carbs & lipids.
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CarbohydratesStructure:
• Composed of carbon (C), hydrogen (H), and oxygen (O) atoms in a roughly 1:2:1 ratio.
• Basic unit: Monosaccharides (e.g., glucose, fructose).
Types of Carbohydrates:
1. Simple Carbohydrates:
• Monosaccharides (e.g., glucose, fructose).
• Disaccharides (e.g., sucrose, lactose).
• Provide quick energy because they are rapidly digested.
2. Complex Carbohydrates:
• Polysaccharides (e.g., starch, glycogen, cellulose).
• Found in whole grains, vegetables, and legumes.
• Provide sustained energy and include dietary fiber, which aids digestion.
Functions:
• Primary Energy Source:
• Carbs are broken down into glucose, which is used in cellular respiration to produce
ATP (energy).
• Glycogen Storage:
• Excess glucose is stored in the liver and muscles as glycogen for later use.
• Brain Function:
• Glucose is the brain’s preferred energy source.
Sources:
• Fruits, vegetables, grains, legumes, dairy products, and sugary foods (in moderation).
Advantages of Carbs:
• Quick and efficient energy.
• Vital for high-intensity activities like running or sprinting.
• Helps maintain blood sugar levels.
Lipids
Structure:
• Made of carbon (C), hydrogen (H), and oxygen (O) but with a much lower proportion of
oxygen compared to carbohydrates.
• Building block: Fatty acids and glycerol.
Types of Lipids:
1. Triglycerides (Fats):
• Most common dietary form of lipid.
• Comprise three fatty acids bound to a glycerol backbone.
2. Phospholipids:
• Major constituent of cell membranes.
3. Steroids:
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