Image Caption : Maltose, or malt sugar, is a disaccharide made of two glucose molecules bound together by a single atom of oxygen. Maltose is produced in the hydrolysis of starch, a digestive process in which glucose is released from the starch stored in plant-based foods. The sugar also occurs during the fermentation process that yields alcohol. A special enzyme known as amylase, which is found in saliva and elsewhere in the digestive system, breaks maltose down into glucose. In the diet, maltose is available only in a few foods, including barley.
In this model, carbon atoms are dark gray, hydrogen atoms are white, and oxygen atoms are red.
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A dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing.
A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.
National Center for Biotechnology Information, U.S. National Library of Medicine
Also called: Carbs
Carbohydrates are one of the main types of nutrients. They are the most important source of energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed.
Carbohydrates are called simple or complex, depending on their chemical structure. Simple carbohydrates include sugars found naturally in foods such as fruits, vegetables, milk, and milk products. They also include sugars added during food processing and refining. Complex carbohydrates include whole grain breads and cereals, starchy vegetables and legumes. Many of the complex carbohydrates are good sources of fiber.
For a healthy diet, limit the amount of added sugar that you eat and choose whole grains over refined grains.
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