Carbohydrates and Glycosides

Abstract

Carbohydrates may be categorized into three classes, as monosaccharides, di- and oligosaccharides, and polysaccharides (starches, cellulose, hemicelluloses, pectin, gums and mucilages). Carbohydrates are sources of energy, storage compounds and structural components in plants. Many soluble sugars, known as compatible solutes, accumulate in plants and protect the plant from stress induced cellular disturbances. Many polysaccharides (such as cellulose, hemicellulose, pectin, non-digestible oligosaccharides, gums and mucilages), resistant to human salivary and intestinal enzymes, are considered as dietary fibres. Consumption of dietary fibre improves glycemic index, reduces lipid levels, and exhibits prebiotic effects. A glycoside is a compound formed by conjugation of one or more sugars with a non-carbohydrate metabolite.