Carbohydrate, the Glossary
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where m may or may not be different from n), which does not mean the H has covalent bonds with O (for example with, H has a covalent bond with C but not with O).[1]
Table of Contents
252 relations: -ose, Acetic acid, Adenosine triphosphate, Aldehyde, Aldose, Amadori rearrangement, American Diabetes Association, Amylopectin, Amylose, Anabolism, Anomer, Apple, Apricot, Arabinoxylan, Atom, Bad breath, Banana, Beetroot, Beta, Biochemistry, Biomolecule, Bioplastic, Biosynthesis, Blood sugar level, Bread, British Dietetic Association, Calorie restriction, Carbohydrate, Carbohydrate acetalisation, Carbon, Carbon dioxide, Carbonyl group, Carboxylic acid, Cardiovascular disease, Carl Schmidt (chemist), Carrot, Catabolism, Celebrity branding, Cellobiose, Cellular respiration, Cellulose, Chemical energy, Chemical formula, Chemistry, Chili pepper, Chirality (chemistry), Chitin, Cis–trans isomerism, Citric acid cycle, Claude Bernard, ... Expand index (202 more) »
-ose
The suffix -ose is used in organic chemistry to form the names of sugars.
Acetic acid
Acetic acid, systematically named ethanoic acid, is an acidic, colourless liquid and organic compound with the chemical formula (also written as,, or). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water.
See Carbohydrate and Acetic acid
Adenosine triphosphate
Adenosine triphosphate (ATP) is a nucleotide that provides energy to drive and support many processes in living cells, such as muscle contraction, nerve impulse propagation, and chemical synthesis.
See Carbohydrate and Adenosine triphosphate
Aldehyde
In organic chemistry, an aldehyde is an organic compound containing a functional group with the structure.
Aldose
An aldose is a monosaccharide (a simple sugar) with a carbon backbone chain with a carbonyl group on the endmost carbon atom, making it an aldehyde, and hydroxyl groups connected to all the other carbon atoms.
Amadori rearrangement
The Amadori rearrangement is an organic reaction describing the acid or base catalyzed isomerization or rearrangement reaction of the N-glycoside of an aldose or the glycosylamine to the corresponding 1-amino-1-deoxy-ketose.
See Carbohydrate and Amadori rearrangement
American Diabetes Association
The American Diabetes Association (ADA) is a United States-based nonprofit that seeks to educate the public about diabetes and to help those affected by it through funding research to manage, cure and prevent diabetes, including type 1 diabetes, type 2 diabetes, gestational diabetes, and pre-diabetes.
See Carbohydrate and American Diabetes Association
Amylopectin
Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants. Carbohydrate and Amylopectin are carbohydrates.
See Carbohydrate and Amylopectin
Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds.
Anabolism
Anabolism is the set of metabolic pathways that construct macromolecules like DNA or RNA from smaller units.
See Carbohydrate and Anabolism
Anomer
In carbohydrate chemistry, a pair of anomers is a pair of near-identical stereoisomers or diastereomers that differ at only the anomeric carbon, the carbon atom that bears the aldehyde or ketone functional group in the sugar's open-chain form. Carbohydrate and anomer are carbohydrates.
Apple
An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).
Apricot
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus.
Arabinoxylan
Arabinoxylan is a form of the hemicellulose xylan found in both the primary and secondary cell walls of plants which in addition to xylose contains substantial amounts of another pentose sugar, arabinose.
See Carbohydrate and Arabinoxylan
Atom
Atoms are the basic particles of the chemical elements.
Bad breath
Bad breath, also known as halitosis, is a symptom in which a noticeably unpleasant breath odour is present.
See Carbohydrate and Bad breath
Banana
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa.
Beetroot
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.
Beta
Beta (uppercase, lowercase, or cursive; bē̂ta or víta) is the second letter of the Greek alphabet.
Biochemistry
Biochemistry or biological chemistry is the study of chemical processes within and relating to living organisms.
See Carbohydrate and Biochemistry
Biomolecule
A biomolecule or biological molecule is loosely defined as a molecule produced by a living organism and essential to one or more typically biological processes.
See Carbohydrate and Biomolecule
Bioplastic
Bioplastics are plastic materials produced from renewable biomass sources, such as vegetable fats and oils, corn starch, straw, woodchips, sawdust, recycled food waste, etc.
See Carbohydrate and Bioplastic
Biosynthesis
Biosynthesis, i.e., chemical synthesis occuring in biological contexts, is a term most often referring to multi-step, enzyme-catalyzed processes where chemical substances absorbed as nutrients (or previously converted through biosynthesis) serve as enzyme substrates, with conversion by the living organism either into simpler or more complex products.
See Carbohydrate and Biosynthesis
Blood sugar level
The blood sugar level, blood sugar concentration, blood glucose level, or glycemia is the measure of glucose concentrated in the blood.
See Carbohydrate and Blood sugar level
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.
British Dietetic Association
The British Dietetic Association (BDA) is a trade union for dietitians in the United Kingdom.
See Carbohydrate and British Dietetic Association
Calorie restriction
Calorie restriction (also known as caloric restriction or energy restriction) is a dietary regimen that reduces the energy intake from foods and beverages without incurring malnutrition.
See Carbohydrate and Calorie restriction
Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where m may or may not be different from n), which does not mean the H has covalent bonds with O (for example with, H has a covalent bond with C but not with O). Carbohydrate and carbohydrate are carbohydrates and nutrition.
See Carbohydrate and Carbohydrate
Carbohydrate acetalisation
In carbohydrate chemistry carbohydrate acetalisation is an organic reaction and a very effective means of providing a protecting group.
See Carbohydrate and Carbohydrate acetalisation
Carbon
Carbon is a chemical element; it has symbol C and atomic number 6.
Carbon dioxide
Carbon dioxide is a chemical compound with the chemical formula.
See Carbohydrate and Carbon dioxide
Carbonyl group
For organic chemistry, a carbonyl group is a functional group with the formula, composed of a carbon atom double-bonded to an oxygen atom, and it is divalent at the C atom.
See Carbohydrate and Carbonyl group
Carboxylic acid
In organic chemistry, a carboxylic acid is an organic acid that contains a carboxyl group attached to an R-group.
See Carbohydrate and Carboxylic acid
Cardiovascular disease
Cardiovascular disease (CVD) is any disease involving the heart or blood vessels.
See Carbohydrate and Cardiovascular disease
Carl Schmidt (chemist)
Carl Ernst Heinrich Schmidt, also Karl Genrikhovich Schmidt (Карл Ге́нрихович Шмидт; –) was a Baltic German chemist from the Livonia Governorate, Russian Empire.
See Carbohydrate and Carl Schmidt (chemist)
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
Catabolism
Catabolism is the set of metabolic pathways that breaks down molecules into smaller units that are either oxidized to release energy or used in other anabolic reactions.
See Carbohydrate and Catabolism
Celebrity branding
Celebrity branding or celebrity endorsement is a form of advertising campaign or marketing strategy which uses a celebrity's fame or social status to promote a product, brand or service, or to raise awareness about an issue.
See Carbohydrate and Celebrity branding
Cellobiose
Cellobiose is a disaccharide with the formula (C6H7(OH)4O)2O.
See Carbohydrate and Cellobiose
Cellular respiration
Cellular respiration is the process by which biological fuels are oxidized in the presence of an inorganic electron acceptor, such as oxygen, to drive the bulk production of adenosine triphosphate (ATP), which contains energy.
See Carbohydrate and Cellular respiration
Cellulose
Cellulose is an organic compound with the formula, a polysaccharide consisting of a linear chain of several hundred to many thousands of β(1→4) linked D-glucose units.
See Carbohydrate and Cellulose
Chemical energy
Chemical energy is the energy of chemical substances that is released when the substances undergo a chemical reaction and transform into other substances.
See Carbohydrate and Chemical energy
Chemical formula
A chemical formula is a way of presenting information about the chemical proportions of atoms that constitute a particular chemical compound or molecule, using chemical element symbols, numbers, and sometimes also other symbols, such as parentheses, dashes, brackets, commas and plus (+) and minus (−) signs.
See Carbohydrate and Chemical formula
Chemistry
Chemistry is the scientific study of the properties and behavior of matter.
See Carbohydrate and Chemistry
Chili pepper
Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
See Carbohydrate and Chili pepper
Chirality (chemistry)
In chemistry, a molecule or ion is called chiral if it cannot be superposed on its mirror image by any combination of rotations, translations, and some conformational changes.
See Carbohydrate and Chirality (chemistry)
Chitin
Chitin (C8H13O5N)n is a long-chain polymer of ''N''-acetylglucosamine, an amide derivative of glucose.
Cis–trans isomerism
Cis–trans isomerism, also known as geometric isomerism, describes certain arrangements of atoms within molecules.
See Carbohydrate and Cis–trans isomerism
Citric acid cycle
The citric acid cycle—also known as the Krebs cycle, Szent–Györgyi–Krebs cycle or the TCA cycle (tricarboxylic acid cycle)—is a series of biochemical reactions to release the energy stored in nutrients through the oxidation of acetyl-CoA derived from carbohydrates, fats, and proteins.
See Carbohydrate and Citric acid cycle
Claude Bernard
Claude Bernard (12 July 1813 – 10 February 1878) was a French physiologist.
See Carbohydrate and Claude Bernard
Coagulation
Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot.
See Carbohydrate and Coagulation
Cochrane Library
The Cochrane Library (named after Archie Cochrane) is a collection of databases in medicine and other healthcare specialties provided by Cochrane and other organizations.
See Carbohydrate and Cochrane Library
Cofactor (biochemistry)
A cofactor is a non-protein chemical compound or metallic ion that is required for an enzyme's role as a catalyst (a catalyst is a substance that increases the rate of a chemical reaction).
See Carbohydrate and Cofactor (biochemistry)
Colloid
A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance.
Consortium for Functional Glycomics
The Consortium for Functional Glycomics (CFG) is a large research initiative funded in 2001 by a glue grant from the National Institute of General Medical Sciences (NIGMS) to “define paradigms by which protein-carbohydrate interactions mediate cell communication”.
See Carbohydrate and Consortium for Functional Glycomics
Constipation
Constipation is a bowel dysfunction that makes bowel movements infrequent or hard to pass.
See Carbohydrate and Constipation
Covalent bond
A covalent bond is a chemical bond that involves the sharing of electrons to form electron pairs between atoms.
See Carbohydrate and Covalent bond
Cyanohydrin reaction
A cyanohydrin reaction is an organic chemical reaction in which an aldehyde or ketone reacts with a cyanide anion or a nitrile to form a cyanohydrin.
See Carbohydrate and Cyanohydrin reaction
Defecation
Defecation (or defaecation) follows digestion, and is a necessary process by which organisms eliminate a solid, semisolid, or liquid waste material known as feces from the digestive tract via the anus or cloaca.
See Carbohydrate and Defecation
Degree of polymerization
The degree of polymerization, or DP, is the number of monomeric units in a macromolecule or polymer or oligomer molecule.
See Carbohydrate and Degree of polymerization
Dehydration reaction
In chemistry, a dehydration reaction is a chemical reaction that involves the loss of water from the reacting molecule or ion.
See Carbohydrate and Dehydration reaction
Deoxy sugar
Deoxy sugars are sugars that have had a hydroxyl group replaced with a hydrogen atom.
See Carbohydrate and Deoxy sugar
Deoxyribose
Deoxyribose, or more precisely 2-deoxyribose, is a monosaccharide with idealized formula H−(C.
See Carbohydrate and Deoxyribose
Developmental biology
Developmental biology is the study of the process by which animals and plants grow and develop.
See Carbohydrate and Developmental biology
Diabetes management
The term diabetes includes several different metabolic disorders that all, if left untreated, result in abnormally high concentrations of a sugar called glucose in the blood.
See Carbohydrate and Diabetes management
Diauxic growth
Diauxic growth, diauxie or diphasic growth is any cell growth characterized by cellular growth in two phases.
See Carbohydrate and Diauxic growth
Dietary fiber
Dietary fiber (fibre in Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Carbohydrate and Dietary fiber are nutrition.
See Carbohydrate and Dietary fiber
Digestion
Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma.
See Carbohydrate and Digestion
Dihydroxyacetone
Dihydroxyacetone (DHA), also known as glycerone, is a simple saccharide (a triose) with formula.
See Carbohydrate and Dihydroxyacetone
Disaccharide
A disaccharide (also called a double sugar or biose) is the sugar formed when two monosaccharides are joined by glycosidic linkage.
See Carbohydrate and Disaccharide
DNA
Deoxyribonucleic acid (DNA) is a polymer composed of two polynucleotide chains that coil around each other to form a double helix.
Empirical formula
In chemistry, the empirical formula of a chemical compound is the simplest whole number ratio of atoms present in a compound.
See Carbohydrate and Empirical formula
Enantiomer
In chemistry, an enantiomer (/ɪˈnænti.əmər, ɛ-, -oʊ-/ ''ih-NAN-tee-ə-mər''; from Ancient Greek ἐναντίος (enantíos) 'opposite', and μέρος (méros) 'part') – also called optical isomer, antipode, or optical antipode – is one of two stereoisomers that are nonsuperposable onto their own mirror image.
See Carbohydrate and Enantiomer
Endocrine Society
The Endocrine Society is a professional, international medical organization in the field of endocrinology and metabolism, founded in 1916 as The Association for the Study of Internal Secretions.
See Carbohydrate and Endocrine Society
Energy
Energy is the quantitative property that is transferred to a body or to a physical system, recognizable in the performance of work and in the form of heat and light.
Epilepsy
Epilepsy is a group of non-communicable neurological disorders characterized by recurrent epileptic seizures.
Epimer
In stereochemistry, an epimer is one of a pair of diastereomers.
Escherichia coli
Escherichia coliWells, J. C. (2000) Longman Pronunciation Dictionary.
See Carbohydrate and Escherichia coli
Evidence-based medicine
Evidence-based medicine (EBM) is "the conscientious, explicit and judicious use of current best evidence in making decisions about the care of individual patients.
See Carbohydrate and Evidence-based medicine
Fad
A fad, trend, or craze is any form of collective behavior that develops within a culture, a generation or social group in which a group of people enthusiastically follow an impulse for a short time period.
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.
See Carbohydrate and Fermentation
Fertilisation
Fertilisation or fertilization (see spelling differences), also known as generative fertilisation, syngamy and impregnation, is the fusion of gametes to give rise to a zygote and initiate its development into a new individual organism or offspring.
See Carbohydrate and Fertilisation
Ficus
Ficus is a genus of about 850 species of woody trees, shrubs, vines, epiphytes and hemiepiphytes in the family Moraceae.
Fischer projection
In chemistry, the Fischer projection, devised by Emil Fischer in 1891, is a two-dimensional representation of a three-dimensional organic molecule by projection.
See Carbohydrate and Fischer projection
Flavin adenine dinucleotide
In biochemistry, flavin adenine dinucleotide (FAD) is a redox-active coenzyme associated with various proteins, which is involved with several enzymatic reactions in metabolism.
See Carbohydrate and Flavin adenine dinucleotide
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
Food and Agriculture Organization
The Food and Agriculture Organization of the United NationsOrganisation des Nations unies pour l'alimentation et l'agriculture; Organizzazione delle Nazioni Unite per l'alimentazione e l'agricoltura.
See Carbohydrate and Food and Agriculture Organization
Food energy
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. Carbohydrate and food energy are nutrition.
See Carbohydrate and Food energy
Food fortification
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food.
See Carbohydrate and Food fortification
Food science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
See Carbohydrate and Food science
Formaldehyde
Formaldehyde (systematic name methanal) is an organic compound with the chemical formula and structure, more precisely.
See Carbohydrate and Formaldehyde
Fructose
Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. Carbohydrate and Fructose are nutrition.
Fructose 1,6-bisphosphate
Fructose 1,6-bisphosphate, known in older publications as Harden-Young ester, is fructose sugar phosphorylated on carbons 1 and 6 (i.e., is a fructosephosphate).
See Carbohydrate and Fructose 1,6-bisphosphate
Fructose 6-phosphate
Fructose 6-phosphate (sometimes called the Neuberg ester) is a derivative of fructose, which has been phosphorylated at the 6-hydroxy group.
See Carbohydrate and Fructose 6-phosphate
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy).
Fruit preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread.
See Carbohydrate and Fruit preserves
Fucose
Fucose is a hexose deoxy sugar with the chemical formula C6H12O5.
Functional group
In organic chemistry, a functional group is a substituent or moiety in a molecule that causes the molecule's characteristic chemical reactions.
See Carbohydrate and Functional group
Fungus
A fungus (fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
Furanose
A furanose is a collective term for carbohydrates that have a chemical structure that includes a five-membered ring system consisting of four carbon atoms and one oxygen atom.
Galactolipid
Galactolipids are a type of glycolipid whose sugar group is galactose.
See Carbohydrate and Galactolipid
Galactose
Galactose (galacto- + -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 65% as sweet as sucrose. Carbohydrate and Galactose are nutrition.
See Carbohydrate and Galactose
Gastrointestinal tract
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines.
See Carbohydrate and Gastrointestinal tract
Gluconeogenesis
Gluconeogenesis (GNG) is a metabolic pathway that results in the biosynthesis of glucose from certain non-carbohydrate carbon substrates. Carbohydrate and Gluconeogenesis are carbohydrates.
See Carbohydrate and Gluconeogenesis
Glucose
Glucose is a sugar with the molecular formula. Carbohydrate and Glucose are nutrition.
Glucose 6-phosphate
Glucose 6-phosphate (G6P, sometimes called the Robison ester) is a glucose sugar phosphorylated at the hydroxy group on carbon 6.
See Carbohydrate and Glucose 6-phosphate
Glycemic index
The glycemic (glycaemic) index (GI) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.
See Carbohydrate and Glycemic index
Glycemic load
The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after it is eaten.
See Carbohydrate and Glycemic load
Glyceraldehyde
Glyceraldehyde (glyceral) is a triose monosaccharide with chemical formula C3H6O3.
See Carbohydrate and Glyceraldehyde
Glycobiology
Defined in the narrowest sense, glycobiology is the study of the structure, biosynthesis, and biology of saccharides (sugar chains or glycans) that are widely distributed in nature. Carbohydrate and glycobiology are carbohydrates.
See Carbohydrate and Glycobiology
Glycogen
Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, fungi, and bacteria. Carbohydrate and Glycogen are nutrition.
Glycoinformatics
Glycoinformatics is a field of bioinformatics that pertains to the study of carbohydrates involved in protein post-translational modification.
See Carbohydrate and Glycoinformatics
Glycolaldehyde
Glycolaldehyde is the organic compound with the formula.
See Carbohydrate and Glycolaldehyde
Glycolipid
Glycolipids are lipids with a carbohydrate attached by a glycosidic (covalent) bond.
See Carbohydrate and Glycolipid
Glycolysis
Glycolysis is the metabolic pathway that converts glucose into pyruvate and, in most organisms, occurs in the liquid part of cells (the cytosol). Carbohydrate and Glycolysis are carbohydrates.
See Carbohydrate and Glycolysis
Glycome
A glycome is the entire complement or complete set of all sugars, whether free or chemically bound in more complex molecules, of an organism.
Glycomics
Glycomics is the comprehensive study of glycomes (the entire complement of sugars, whether free or present in more complex molecules of an organism), including genetic, physiologic, pathologic, and other aspects.
See Carbohydrate and Glycomics
Glycoprotein
Glycoproteins are proteins which contain oligosaccharide (sugar) chains covalently attached to amino acid side-chains.
See Carbohydrate and Glycoprotein
Glycosaminoglycan
Glycosaminoglycans (GAGs) or mucopolysaccharides are long, linear polysaccharides consisting of repeating disaccharide units (i.e. two-sugar units).
See Carbohydrate and Glycosaminoglycan
Glycoside hydrolase
In biochemistry, glycoside hydrolases (also called glycosidases or glycosyl hydrolases) are a class of enzymes which catalyze the hydrolysis of glycosidic bonds in complex sugars. Carbohydrate and glycoside hydrolase are carbohydrates.
See Carbohydrate and Glycoside hydrolase
Glycosidic bond
A glycosidic bond or glycosidic linkage is a type of ether bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. Carbohydrate and glycosidic bond are carbohydrates.
See Carbohydrate and Glycosidic bond
Glycosyl
In organic chemistry, a glycosyl group is a univalent free radical or substituent structure obtained by removing the hydroxyl group from the hemiacetal group found in the cyclic form of a monosaccharide and, by extension, of a lower oligosaccharide.
Glycosylation
Glycosylation is the reaction in which a carbohydrate (or 'glycan'), i.e. a glycosyl donor, is attached to a hydroxyl or other functional group of another molecule (a glycosyl acceptor) in order to form a glycoconjugate. Carbohydrate and Glycosylation are carbohydrates.
See Carbohydrate and Glycosylation
Gram
The gram (originally gramme; SI unit symbol g) is a unit of mass in the International System of Units (SI) equal to one thousandth of a kilogram.
Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis.
Gut microbiota
Gut microbiota, gut microbiome, or gut flora are the microorganisms, including bacteria, archaea, fungi, and viruses, that live in the digestive tracts of animals.
See Carbohydrate and Gut microbiota
Headache
Headache, also known as cephalalgia, is the symptom of pain in the face, head, or neck.
Healthy diet
A healthy diet is a diet that maintains or improves overall health.
See Carbohydrate and Healthy diet
Hemiacetal
In organic chemistry, a hemiacetal or a hemiketal has the general formula, where is hydrogen or an organic substituent.
See Carbohydrate and Hemiacetal
Hemicellulose
A hemicellulose (also known as polyose) is one of a number of heteropolymers (matrix polysaccharides), such as arabinoxylans, present along with cellulose in almost all terrestrial plant cell walls.
See Carbohydrate and Hemicellulose
Heterocyclic compound
A heterocyclic compound or ring structure is a cyclic compound that has atoms of at least two different elements as members of its ring(s).
See Carbohydrate and Heterocyclic compound
Hexose
In chemistry, a hexose is a monosaccharide (simple sugar) with six carbon atoms.
Honey
Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees.
Hydrogen
Hydrogen is a chemical element; it has symbol H and atomic number 1.
Hydrolysis
Hydrolysis is any chemical reaction in which a molecule of water breaks one or more chemical bonds.
See Carbohydrate and Hydrolysis
Hydroxy group
In chemistry, a hydroxy or hydroxyl group is a functional group with the chemical formula and composed of one oxygen atom covalently bonded to one hydrogen atom.
See Carbohydrate and Hydroxy group
Immune system
The immune system is a network of biological systems that protects an organism from diseases.
See Carbohydrate and Immune system
Inositol
In biochemistry, medicine, and related sciences, inositol generally refers to myo-inositol (formerly meso-inositol), the most important stereoisomer of the chemical compound cyclohexane-1,2,3,4,5,6-hexol.
Insomnia
Insomnia, also known as sleeplessness, is a sleep disorder where people have trouble sleeping.
Insulin
Insulin (from Latin insula, 'island') is a peptide hormone produced by beta cells of the pancreatic islets encoded in humans by the insulin (INS) gene.
Insulin index
The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested.
See Carbohydrate and Insulin index
Inulin
Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory.
Isomaltulose
Isomaltulose (trade name Palatinose, chemical name 6-O-α-D-glucopyranosyl-D-fructose) is a disaccharide carbohydrate composed of glucose and fructose.
See Carbohydrate and Isomaltulose
Isomer
In chemistry, isomers are molecules or polyatomic ions with identical molecular formula – that is, the same number of atoms of each element – but distinct arrangements of atoms in space.
Ketogenic diet
The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate dietary therapy that in conventional medicine is used mainly to treat hard-to-control (refractory) epilepsy in children.
See Carbohydrate and Ketogenic diet
Ketone
In organic chemistry, a ketone is an organic compound with the structure, where R and R' can be a variety of carbon-containing substituents.
Ketose
In organic chemistry, a ketose is a monosaccharide containing one ketone group per molecule.
Koenigs–Knorr reaction
The Koenigs–Knorr reaction in organic chemistry is the substitution reaction of a glycosyl halide with an alcohol to give a glycoside.
See Carbohydrate and Koenigs–Knorr reaction
Lac operon
The lactose operon (lac operon) is an operon required for the transport and metabolism of lactose in E. coli and many other enteric bacteria.
See Carbohydrate and Lac operon
Lactic acid
Lactic acid is an organic acid.
See Carbohydrate and Lactic acid
Lactose
Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11.
Large intestine
The large intestine, also known as the large bowel, is the last part of the gastrointestinal tract and of the digestive system in tetrapods.
See Carbohydrate and Large intestine
Le Bel–Van 't Hoff rule
In organic chemistry, the Le Bel–Van 't Hoff rule states that the number of stereoisomers of an organic compound containing no internal planes of symmetry is 2n, where n represents the number of asymmetric carbon atoms.
See Carbohydrate and Le Bel–Van 't Hoff rule
Legume
Legumes are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants.
Life
Life is a quality that distinguishes matter that has biological processes, such as signaling and self-sustaining processes, from matter that does not.
Lipid
Lipids are a broad group of organic compounds which include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others.
Lobry de Bruyn–Van Ekenstein transformation
In carbohydrate chemistry, the Lobry de Bruyn–Van Ekenstein transformation also known as the Lobry de Bruyn–Alberda van Ekenstein transformation is the base or acid catalyzed transformation of an aldose into the ketose isomer or vice versa, with a tautomeric enediol as reaction intermediate.
See Carbohydrate and Lobry de Bruyn–Van Ekenstein transformation
Lyxose
Lyxose is an aldopentose — a monosaccharide containing five carbon atoms, and including an aldehyde functional group.
Macromolecule
A macromolecule is a very large molecule important to biological processes, such as a protein or nucleic acid.
See Carbohydrate and Macromolecule
Maize
Maize (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain.
Maltodextrin
Maltodextrin is a name shared by two different families of chemicals.
See Carbohydrate and Maltodextrin
Maltose
Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch.
Mannitol
Mannitol is a type of sugar alcohol used as a sweetener and medication.
Mannose
Mannose is a sugar monomer of the aldohexose series of carbohydrates.
In biochemistry, a metabolic pathway is a linked series of chemical reactions occurring within a cell.
See Carbohydrate and Metabolic pathway
Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical reactions in organisms.
See Carbohydrate and Metabolism
Microbiota
Microbiota are the range of microorganisms that may be commensal, mutualistic, or pathogenic found in and on all multicellular organisms, including plants.
See Carbohydrate and Microbiota
Molar mass
In chemistry, the molar mass (or molecular weight) of a chemical compound is defined as the ratio between the mass and the amount of substance (measured in moles) of any sample of the compound.
See Carbohydrate and Molar mass
Monosaccharide
Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
See Carbohydrate and Monosaccharide
Must
Must (from the Latin vinum mustum) is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit.
N-Acetylglucosamine
N-Acetylglucosamine (GlcNAc) is an amide derivative of the monosaccharide glucose.
See Carbohydrate and N-Acetylglucosamine
National Academies Press
The US National Academies Press (NAP) was created to publish the reports issued by the National Academies of Sciences, Engineering, and Medicine, the National Academy of Engineering, the National Academy of Medicine, and the National Research Council.
See Carbohydrate and National Academies Press
National Academy of Medicine
The National Academy of Medicine (NAM), known as the Institute of Medicine (IoM) until 2015, is an American nonprofit, non-governmental organization.
See Carbohydrate and National Academy of Medicine
Nature Portfolio
Nature Portfolio (formerly known as Nature Publishing Group and Nature Research) is a division of the international scientific publishing company Springer Nature that publishes academic journals, magazines, online databases, and services in science and medicine.
See Carbohydrate and Nature Portfolio
Nef reaction
In organic chemistry, the Nef reaction is an organic reaction describing the acid hydrolysis of a salt of a primary or secondary nitroalkane to an aldehyde or a ketone and nitrous oxide.
See Carbohydrate and Nef reaction
Nicotinamide adenine dinucleotide
Nicotinamide adenine dinucleotide (NAD) is a coenzyme central to metabolism.
See Carbohydrate and Nicotinamide adenine dinucleotide
Nitrogen
Nitrogen is a chemical element; it has symbol N and atomic number 7.
Nomenclature
Nomenclature is a system of names or terms, or the rules for forming these terms in a particular field of arts or sciences.
See Carbohydrate and Nomenclature
Nuclear magnetic resonance spectroscopy of carbohydrates
Carbohydrate NMR spectroscopy is the application of nuclear magnetic resonance (NMR) spectroscopy to structural and conformational analysis of carbohydrates. Carbohydrate and nuclear magnetic resonance spectroscopy of carbohydrates are carbohydrates.
See Carbohydrate and Nuclear magnetic resonance spectroscopy of carbohydrates
Nutrient
A nutrient is a substance used by an organism to survive, grow and reproduce. Carbohydrate and nutrient are nutrition.
Nutrition
Nutrition is the biochemical and physiological process by which an organism uses food to support its life.
See Carbohydrate and Nutrition
Nutrition facts label
The nutrition facts label (also known as the nutrition information panel, and other slight variations) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get enough of) are in the food.
See Carbohydrate and Nutrition facts label
Oligosaccharide
An oligosaccharide is a saccharide polymer containing a small number (typically three to ten) of monosaccharides (simple sugars). Carbohydrate and oligosaccharide are nutrition.
See Carbohydrate and Oligosaccharide
Onion
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Open-chain compound
In chemistry, an open-chain compound (or open chain compound) or acyclic compound (Greek prefix α 'without' and κύκλος 'cycle') is a compound with a linear structure, rather than a cyclic one.
See Carbohydrate and Open-chain compound
Optical rotation
Optical rotation, also known as polarization rotation or circular birefringence, is the rotation of the orientation of the plane of polarization about the optical axis of linearly polarized light as it travels through certain materials.
See Carbohydrate and Optical rotation
Orange (fruit)
An orange, also called sweet orange when it is desired to distinguish it from the bitter orange (Citrus × aurantium), is the fruit of a tree in the family Rutaceae.
See Carbohydrate and Orange (fruit)
Organic reaction
Organic reactions are chemical reactions involving organic compounds.
See Carbohydrate and Organic reaction
Organism
An organism is defined in a medical dictionary as any living thing that functions as an individual.
Oxygen
Oxygen is a chemical element; it has symbol O and atomic number 8.
Papua New Guinea
Papua New Guinea, officially the Independent State of Papua New Guinea, is a country in Oceania that comprises the eastern half of the island of New Guinea and its offshore islands in Melanesia (a region of the southwestern Pacific Ocean north of Australia).
See Carbohydrate and Papua New Guinea
Pathogenesis
In pathology, pathogenesis is the process by which a disease or disorder develops.
See Carbohydrate and Pathogenesis
Portable Document Format (PDF), standardized as ISO 32000, is a file format developed by Adobe in 1992 to present documents, including text formatting and images, in a manner independent of application software, hardware, and operating systems.
Peach
The peach (Prunus persica) is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China.
Pear
Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn.
Pectin
Pectin (πηκτικός: "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants.
Pentose
In chemistry, a pentose is a monosaccharide (simple sugar) with five carbon atoms.
Pentose phosphate pathway
The pentose phosphate pathway (also called the phosphogluconate pathway and the hexose monophosphate shunt or HMP shunt) is a metabolic pathway parallel to glycolysis.
See Carbohydrate and Pentose phosphate pathway
Photosynthesis
Photosynthesis is a system of biological processes by which photosynthetic organisms, such as most plants, algae, and cyanobacteria, convert light energy, typically from sunlight, into the chemical energy necessary to fuel their metabolism.
See Carbohydrate and Photosynthesis
Pineapple
The pineapple (Ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae.
See Carbohydrate and Pineapple
Plant
Plants are the eukaryotes that form the kingdom Plantae; they are predominantly photosynthetic.
Plum
A plum is a fruit of some species in ''Prunus'' subg. ''Prunus''. Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.
Polarization (waves)
italics (also italics) is a property of transverse waves which specifies the geometrical orientation of the oscillations.
See Carbohydrate and Polarization (waves)
Polyol
In organic chemistry, a polyol is an organic compound containing multiple hydroxyl groups.
Polysaccharide
Polysaccharides, or polycarbohydrates, are the most abundant carbohydrates found in food.
See Carbohydrate and Polysaccharide
Pyranose
In organic chemistry, pyranose is a collective term for saccharides that have a chemical structure that includes a six-membered ring consisting of five carbon atoms and one oxygen atom (a heterocycle).
Raffinose
Raffinose is a trisaccharide composed of galactose, glucose, and fructose.
See Carbohydrate and Raffinose
Resistant starch
Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals.
See Carbohydrate and Resistant starch
Ribose
Ribose is a simple sugar and carbohydrate with molecular formula C5H10O5 and the linear-form composition H−(C.
Ribulose
Ribulose is a ketopentose — a monosaccharide containing five carbon atoms, and including a ketone functional group.
RNA
Ribonucleic acid (RNA) is a polymeric molecule that is essential for most biological functions, either by performing the function itself (non-coding RNA) or by forming a template for the production of proteins (messenger RNA).
Ruminant
Ruminants are herbivorous grazing or browsing artiodactyls belonging to the suborder Ruminantia that are able to acquire nutrients from plant-based food by fermenting it in a specialized stomach prior to digestion, principally through microbial actions.
Saccharic acid
Saccharic acid, is a chemical compound with the formula C6H10O8.
See Carbohydrate and Saccharic acid
Scientific literature
Scientific literature encompasses a vast body of academic papers that spans various disciplines within the natural and social sciences.
See Carbohydrate and Scientific literature
Semen
Semen, also known as seminal fluid, is a bodily fluid that contains spermatozoa.
Short-chain fatty acid
Short-chain fatty acids (SCFAs) are fatty acids of two to six carbon atoms.
See Carbohydrate and Short-chain fatty acid
Sialic acid
Sialic acids are a class of alpha-keto acid sugars with a nine-carbon backbone.
See Carbohydrate and Sialic acid
Side effect
In medicine, a side effect is an effect, whether therapeutic or adverse, that is unintended; although the term is predominantly employed to describe adverse effects, it can also apply to beneficial, but unintended, consequences of the use of a drug.
See Carbohydrate and Side effect
Small intestine
The small intestine or small bowel is an organ in the gastrointestinal tract where most of the absorption of nutrients from food takes place.
See Carbohydrate and Small intestine
Sorbitol
Sorbitol, less commonly known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly.
Springer Science+Business Media, commonly known as Springer, is a German multinational publishing company of books, e-books and peer-reviewed journals in science, humanities, technical and medical (STM) publishing.
See Carbohydrate and Springer Science+Business Media
Stachyose
Stachyose is a tetrasaccharide consisting of two α--galactose units, one α--glucose unit, and one β--fructose unit sequentially linked as Gal(α1→6)Gal(α1→6)Glc(α1↔2β)Fruf.
See Carbohydrate and Stachyose
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. Carbohydrate and Starch are carbohydrates and nutrition.
Stereocenter
In stereochemistry, a stereocenter of a molecule is an atom (center), axis or plane that is the focus of stereoisomerism; that is, when having at least three different groups bound to the stereocenter, interchanging any two different groups creates a new stereoisomer.
See Carbohydrate and Stereocenter
Stereoisomerism
In stereochemistry, stereoisomerism, or spatial isomerism, is a form of isomerism in which molecules have the same molecular formula and sequence of bonded atoms (constitution), but differ in the three-dimensional orientations of their atoms in space.
See Carbohydrate and Stereoisomerism
Stoichiometry
Stoichiometry is the relationship between the weights of reactants and products before, during, and following chemical reactions.
See Carbohydrate and Stoichiometry
Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits.
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Carbohydrate and Sugar are carbohydrates.
Sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.
See Carbohydrate and Sugar beet
Sugarcane
Sugarcane or sugar cane is a species of tall, perennial grass (in the genus Saccharum, tribe Andropogoneae) that is used for sugar production.
See Carbohydrate and Sugarcane
Sulfate
The sulfate or sulphate ion is a polyatomic anion with the empirical formula.
Sweet potato
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.
See Carbohydrate and Sweet potato
Systematic name
A systematic name is a name given in a systematic way to one unique group, organism, object or chemical substance, out of a specific population or collection.
See Carbohydrate and Systematic name
Termite
Termites are a group of detritophagous eusocial insects which consume a wide variety of decaying plant material, generally in the form of wood, leaf litter, and soil humus.
Tetrose
In organic chemistry, a tetrose is a monosaccharide with 4 carbon atoms.
Tissue (biology)
In biology, tissue is an assembly of similar cells and their extracellular matrix from the same embryonic origin that together carry out a specific function.
See Carbohydrate and Tissue (biology)
Trehalose
Trehalose (from Turkish tıgala – a sugar derived from insect cocoons + -ose) is a sugar consisting of two molecules of glucose. Carbohydrate and Trehalose are carbohydrates.
See Carbohydrate and Trehalose
Triose
A triose is a monosaccharide, or simple sugar, containing three carbon atoms.
Type 1 diabetes
Type 1 diabetes (T1D), formerly known as juvenile diabetes, is an autoimmune disease that originates when cells that make insulin (beta cells) are destroyed by the immune system.
See Carbohydrate and Type 1 diabetes
Type 2 diabetes
Type 2 diabetes (T2D), formerly known as adult-onset diabetes, is a form of diabetes mellitus that is characterized by high blood sugar, insulin resistance, and relative lack of insulin.
See Carbohydrate and Type 2 diabetes
United States Department of Agriculture
The United States Department of Agriculture (USDA) is an executive department of the United States federal government that aims to meet the needs of commercial farming and livestock food production, promotes agricultural trade and production, works to assure food safety, protects natural resources, fosters rural communities and works to end hunger in the United States and internationally.
See Carbohydrate and United States Department of Agriculture
United States Department of Health and Human Services
The United States Department of Health and Human Services (HHS) is a cabinet-level executive branch department of the U.S. federal government created to protect the health of the U.S. people and providing essential human services.
See Carbohydrate and United States Department of Health and Human Services
United States Senate Select Committee on Nutrition and Human Needs
The United States Senate Select Committee on Nutrition and Human Needs was a select committee of the United States Senate between 1968 and 1977.
See Carbohydrate and United States Senate Select Committee on Nutrition and Human Needs
Uronic acid
The Fischer projections of D-glucose (left) and D-glucuronic acid (right). Glucose's terminal carbon's primary alcohol group has been oxidized to a carboxylic acid. Uronic acids or alduronic acids are a class of sugar acids with both carbonyl and carboxylic acid functional groups.
See Carbohydrate and Uronic acid
USDA National Nutrient Database
The USDA National Nutrient Database for Standard Reference is a database produced by the United States Department of Agriculture that provides the nutritional content of many generic and proprietary-branded foods. Carbohydrate and USDA National Nutrient Database are nutrition.
See Carbohydrate and USDA National Nutrient Database
Water
Water is an inorganic compound with the chemical formula.
Whole grain
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
See Carbohydrate and Whole grain
Wohl degradation
The Wohl degradation in carbohydrate chemistry is a chain contraction method for aldoses.
See Carbohydrate and Wohl degradation
World Health Organization
The World Health Organization (WHO) is a specialized agency of the United Nations responsible for international public health.
See Carbohydrate and World Health Organization
Xylose
Xylose (ξύλον,, "wood") is a sugar first isolated from wood, and named for it.
Xylulose
Xylulose is a ketopentose, a monosaccharide containing five carbon atoms, and including a ketone functional group.
Yam (vegetable)
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers (some other species in the genus being toxic).
See Carbohydrate and Yam (vegetable)
References
[1] https://en.wikipedia.org/wiki/Carbohydrate
Also known as ATC code B05BA03, ATCvet code QB05BA03, Bio carbon, Bio carbons, Biological carbon, Carbohydrate biochemistry, Carbohydrate chemistry, Carbohydrate digestion, Carbohydrate nutrition, Carbohydrate source, Carbohydrates, Carbon hydrate, Carbonhydrate, Carbos, Carbs, Complex carbohydrate, Complex carbohydrates, Complex carbs, Plant sugar, Plant sugars, Polyhydroxyketone, Saccharide, Saccharide chemistry, Saccharides, Sugar (chemistry), Sugar chain.
, Coagulation, Cochrane Library, Cofactor (biochemistry), Colloid, Consortium for Functional Glycomics, Constipation, Covalent bond, Cyanohydrin reaction, Defecation, Degree of polymerization, Dehydration reaction, Deoxy sugar, Deoxyribose, Developmental biology, Diabetes management, Diauxic growth, Dietary fiber, Digestion, Dihydroxyacetone, Disaccharide, DNA, Empirical formula, Enantiomer, Endocrine Society, Energy, Epilepsy, Epimer, Escherichia coli, Evidence-based medicine, Fad, Fermentation, Fertilisation, Ficus, Fischer projection, Flavin adenine dinucleotide, Flour, Food and Agriculture Organization, Food energy, Food fortification, Food science, Formaldehyde, Fructose, Fructose 1,6-bisphosphate, Fructose 6-phosphate, Fruit, Fruit preserves, Fucose, Functional group, Fungus, Furanose, Galactolipid, Galactose, Gastrointestinal tract, Gluconeogenesis, Glucose, Glucose 6-phosphate, Glycemic index, Glycemic load, Glyceraldehyde, Glycobiology, Glycogen, Glycoinformatics, Glycolaldehyde, Glycolipid, Glycolysis, Glycome, Glycomics, Glycoprotein, Glycosaminoglycan, Glycoside hydrolase, Glycosidic bond, Glycosyl, Glycosylation, Gram, Grape, Gut microbiota, Headache, Healthy diet, Hemiacetal, Hemicellulose, Heterocyclic compound, Hexose, Honey, Hydrogen, Hydrolysis, Hydroxy group, Immune system, Inositol, Insomnia, Insulin, Insulin index, Inulin, Isomaltulose, Isomer, Ketogenic diet, Ketone, Ketose, Koenigs–Knorr reaction, Lac operon, Lactic acid, Lactose, Large intestine, Le Bel–Van 't Hoff rule, Legume, Life, Lipid, Lobry de Bruyn–Van Ekenstein transformation, Lyxose, Macromolecule, Maize, Maltodextrin, Maltose, Mannitol, Mannose, Metabolic pathway, Metabolism, Microbiota, Molar mass, Monosaccharide, Must, N-Acetylglucosamine, National Academies Press, National Academy of Medicine, Nature Portfolio, Nef reaction, Nicotinamide adenine dinucleotide, Nitrogen, Nomenclature, Nuclear magnetic resonance spectroscopy of carbohydrates, Nutrient, Nutrition, Nutrition facts label, Oligosaccharide, Onion, Open-chain compound, Optical rotation, Orange (fruit), Organic reaction, Organism, Oxygen, Papua New Guinea, Pathogenesis, PDF, Peach, Pear, Pectin, Pentose, Pentose phosphate pathway, Photosynthesis, Pineapple, Plant, Plum, Polarization (waves), Polyol, Polysaccharide, Pyranose, Raffinose, Resistant starch, Ribose, Ribulose, RNA, Ruminant, Saccharic acid, Scientific literature, Semen, Short-chain fatty acid, Sialic acid, Side effect, Small intestine, Sorbitol, Springer Science+Business Media, Stachyose, Starch, Stereocenter, Stereoisomerism, Stoichiometry, Sucrose, Sugar, Sugar beet, Sugarcane, Sulfate, Sweet potato, Systematic name, Termite, Tetrose, Tissue (biology), Trehalose, Triose, Type 1 diabetes, Type 2 diabetes, United States Department of Agriculture, United States Department of Health and Human Services, United States Senate Select Committee on Nutrition and Human Needs, Uronic acid, USDA National Nutrient Database, Water, Whole grain, Wohl degradation, World Health Organization, Xylose, Xylulose, Yam (vegetable).