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Chapter-05 Carbohydrates

BOOK TITLE: Nutrition and the Eye

Author
1. Pinelli Roberto
2. Elborgy Ebrahim
ISBN
9788184488623
DOI
10.5005/jp/books/11052_5
Edition
1/e
Publishing Year
2010
Pages
3
Author Affiliations
1. Istituto Laser Microchirurgia Oculare, Crystal Palace, Via Cefalonia, 70, 25124 Brescia, Italy, Istituto Laser Microchirurgia Oculare Crystal Palace, Via Cefalonia 70 25124, Brescia, Italy, European School for Advanced Studies in Ophthalmology (ESASO), Universitá della Svizzera Italiana, Lugano, Switzerland, Microchirurgia Oculare, Crystal Palace, Suite, Via Cefalonia, 70 25124 Brescia - Italy, Istituto Laser Microchirurgia Oculare, Crystal Palace, Via Cefalonia, 70, Brescia, Italy, Istituto Laser Microchirurgia Oculare, Crystal Palace, Via Cefalonia, Brescia, Italy, www.ilmo.it, Istituto Laser Microchirurgia Oculare, Crystal Palace, Via Cefalonia, Brescia, Italy, Instituto Laser Microchirurgia Oculare, Crystal Palace, Via Cefalonia, Brescia, Italy, Istituto Laser Microchirurgia Oculare, Crystal Palace, Via Cefalonia, 70, 25124, Brescia, Italy, Istituto Laser Microchirurgia, Oculare Crystal Palace, Via Cefalonia, 70, 25124, Brescia, Italy, Crystal Palace Via Cefalonia, 70 25124 Brescia, Italy, Istituto Laser
2. Research Institute of Ophthalmology, Giza, Egypt
Chapter keywords

Abstract

Carbohydrates are the most abundant class of organic compounds found in living organism. They are originate as products of photosynthesis, an endothermic reductive condensation of carbon dioxide requiring light energy and the pigment chlorophyll. Carbohydrates are called saccharides or, if they are relatively small, sugars. There are basically three types of carbohydrates. Sugar or Simple Carbohydrates: Natural sugars are found in fruit and vegetables. Refined sugars are found in biscuits, cakes and pastries. Starch or complex carbohydrates. Complex carbohydrates, also referred to as starch, are made up of many sugar units. Fiber: Fiber comes from plant foods so there is no fiber in animal products such as milk and other dairy products, eggs, meat, poultry and fish. Physiological Effects Carbohydrates have a wide range of physiological effects which may be important to health Glycemic Index The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels.

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