ग्लाइकोबायोलॉजी जर्नल
खुला एक्सेस

अमूर्त

Role of Carbohydrates in Food

Sunayana Reddy

Carbohydrates are polyhydroxyaldehydes (aldoses) or polyhydroxyketones (ketoses) composed of C, H, and O. They are classified into monosaccharides, oligosaccharides, and polysaccharides. Glucose is an aldohexose and the most important monosaccharide in humans, used as fuel by cells.