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Organic compound that consists only of carbon, hydrogen, and oxygen
A carbohydrate (/ˌkɑːrboʊˈhaɪdreɪt/) is a sugar (saccharide), a polysaccharide such as starch, or a derivative of these compounds. For many carbohydrates
Carbohydrate
Diets restricting carbohydrate consumption
Low-carbohydrate diets restrict carbohydrate consumption relative to the average diet. Foods high in carbohydrates (e.g., sugar, bread, pasta) are limited
Low-carbohydrate_diet
Meal planning tool in diabetes management
Carbohydrate counting involves determining whether a food item has carbohydrate followed by the subsequent determination of how much carbohydrate the
Carbohydrate_counting
Dietic strategy in preparation for athletic endurance events
Carbohydrate (CHO) loading, commonly referred to as carb-loading, or carbo-loading, is a strategy used by endurance athletes, such as marathoners and triathletes
Carbohydrate_loading
Class of enzymes
Carbohydrate dehydrogenases are a group of dehydrogenase enzymes that occur in many organisms and facilitate the conversion from a carbohydrate to an
Carbohydrate_dehydrogenase
Technique of swishing carbohydrate solution to improve athletic performance
Carbohydrate mouth rinsing is a sports nutrition technique in which a carbohydrate-containing solution is swished in the mouth for several seconds and
Carbohydrate_mouth_rinsing
Biochemical process in living organisms
interconversion of carbohydrates in living organisms. Carbohydrates are central to many essential metabolic pathways. Plants synthesize carbohydrates from carbon
Carbohydrate_metabolism
Theory that obesity is caused by excessive carbohydrate consumption
The carbohydrate-insulin model (CIM) posits that obesity is caused by excess consumption of carbohydrate, which then disrupts normal insulin metabolism
Carbohydrate–insulin_model
Adverse food reactions to specific carbohydrates
Carbohydrate intolerance refers to adverse food reactions, specifically intolerance, to dietary carbohydrates, often caused by the lack or dysfunction
Carbohydrate_intolerance
Number assigned to food
with which the body breaks down carbohydrates. It takes into account only the available carbohydrate (total carbohydrate minus fiber) in a food. Glycemic
Glycemic_index
Academic journal
Carbohydrate Polymers is a peer-reviewed scientific journal that covers the entire scope of carbohydrate polymers and the research and exploitation of
Carbohydrate_Polymers
High-fat dietary therapy for epilepsy
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
Ketogenic_diet
Sub-field of organic chemistry
Carbohydrate synthesis is a sub-field of organic chemistry concerned with generating complex carbohydrate structures from simple units (monosaccharides)
Carbohydrate_synthesis
In carbohydrate chemistry carbohydrate acetalisation is an organic reaction and a very effective means of providing a protecting group. The example below
Carbohydrate_acetalisation
Intermolecular and intramolecular interactions between protein and carbohydrate moieties
Carbohydrate–protein interactions are the intermolecular and intramolecular interactions between protein and carbohydrate moieties. These interactions
Protein–carbohydrate interaction
Protein–carbohydrate_interaction
Simple sugars such as glucose and fructose
closest to the C=O group. Monosaccharides are the simplest units of carbohydrates and the simplest form of sugar. If the carbonyl is at position 1 (that
Monosaccharide
Protein domain found in carbohydrate-active enzymes
In molecular biology, a carbohydrate-binding module (CBM) is a protein domain found in carbohydrate-active enzymes (for example glycoside hydrolases)
Carbohydrate-binding_module
Medical laboratory test
Carbohydrate-deficient transferrin (CDT, also known as desialotransferrin or asialotransferrin) is a laboratory test used to help detect heavy ethanol
Carbohydrate deficient transferrin
Carbohydrate_deficient_transferrin
Enzymes which transfer a sulfate group
In biochemistry, carbohydrate sulfotransferases are enzymes within the class of sulfotransferases which catalyze the transfer of the sulfate (−SO−3) functional
Carbohydrate_sulfotransferase
Estimate of how a quantity of food will raise a blood glucose level
glucose. Glycemic load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic
Glycemic_load
NMR-spectroscopic data on natural carbohydrates and carbohydrate-related molecules. The main data stored in CSDB are carbohydrate structures of bacterial, fungal
Carbohydrate Structure Database
Carbohydrate_Structure_Database
Fluorophore assisted carbohydrate electrophoresis or FACE is a biochemical technology suited for detecting complex mixtures of high molecular weight N-glycans
Fluorophore-assisted carbohydrate electrophoresis
Fluorophore-assisted_carbohydrate_electrophoresis
Carbohydrate NMR spectroscopy is the application of nuclear magnetic resonance (NMR) spectroscopy to structural and conformational analysis of carbohydrates
Nuclear magnetic resonance spectroscopy of carbohydrates
Nuclear_magnetic_resonance_spectroscopy_of_carbohydrates
Enzyme database
CAZy is a database of Carbohydrate-Active enZYmes (CAZymes). The database contains a classification and associated information about enzymes involved in
CAZy
Type of diet
high proportion of protein calories and simultaneous restriction of carbohydrate and fat. It includes a protein component, fluids, and vitamin and mineral
Protein-sparing modified fast (diet)
Protein-sparing_modified_fast_(diet)
Carbohydrate catabolism is the metabolic breakdown of carbohydrates to release chemical energy that can be conserved as adenosine triphosphate (ATP).
Carbohydrate_catabolism
Number assigned to food
despite there being no carbohydrates present, and some foods cause a disproportionate insulin response relative to their carbohydrate load. Holt et al. have
Insulin_index
Diet that is recommended for people with diabetes mellitus or high blood glucose
25% protein, and 25% carbohydrates. This approach reflects a general recommendation for a diet low in sugar and refined carbohydrates, while relatively high
Diet_in_diabetes
Medical condition
Inborn errors of carbohydrate metabolism can affect the catabolism and anabolism of carbohydrates, causing both minor problems such as lactose intolerance
Inborn errors of carbohydrate metabolism
Inborn_errors_of_carbohydrate_metabolism
Island country in the Mediterranean Sea
mesentery). Pourgouri (bulgur, cracked wheat) is the traditional source of carbohydrate other than bread, and is used to make the delicacy koubes. Fresh vegetables
Cyprus
Saccharide molecular structure
Carbohydrate conformation refers to the overall three-dimensional structure adopted by a carbohydrate (saccharide) molecule as a result of the through-bond
Carbohydrate_conformation
American actor and filmmaker (born 1930)
avoid sugar-loaded beverages, excessive alcohol, and overloading on carbohydrates. Eastwood's father's death from a heart attack at age 64 in 1970, described
Clint_Eastwood
Medical condition caused by receiving too little or too many nutrients
deprived of breastfeeding and weaned to a diet composed largely of carbohydrates. Marasmus (meaning 'to waste away') can result from a sustained diet
Malnutrition
Fuel derived from biological sources
context. Bioethanol is an alcohol made by fermentation, mostly from carbohydrates produced in sugar or starch crops such as maize, sugarcane, or sweet
Biofuel
Naturally produced monosaccharide
formula C6H12O6. It is the most abundant monosaccharide, a subcategory of carbohydrates. It is made from water and carbon dioxide during photosynthesis by plants
Glucose
Species of bear
meat Nutritional value per 100 g (3.5 oz) Energy 649 kJ (155 kcal) Carbohydrates 0.00 g Fat 8.30 g Protein 20.10 g Vitamins and minerals Vitamins Quantity
American_black_bear
American physician
Ludwig (born December 24, 1957) is an American endocrinologist and low-carbohydrate diet advocate in Boston, Massachusetts. He is a promoter of functional
David_Ludwig_(physician)
Using body fats as fuel instead of carbohydrates
metabolizing carbohydrates to metabolizing fatty acids. This occurs during states of increased fatty acid oxidation such as fasting, carbohydrate restriction
Ketosis
Species of flounder found in the North Pacific Ocean
2 g Fat calories: 2 kcal Fat calories % : 3.4% 0.0 g Carbohydrate calories: 0 kcal Carbohydrate calories % : 0.0% Cholesterol 56.2 mg Sodium 91.4 mg Serving
Microstomus_pacificus
Eating species of cod globally
Alaska pollock (Gadus chalcogrammus), a species of cod (Gadus) found in the North Pacific Ocean, is used as food globally. Compared with common pollock
Alaska_pollock_as_food
Country in Northwestern Europe and the Caribbean
consists of potatoes, meat, and vegetables. The Dutch diet was high in carbohydrates and fat, reflecting the dietary needs of the labourers whose culture
Netherlands
Rare neurodegenerative disease
that high-calorie diets with a focus on "good fats" rather than simple carbohydrates, may prevent further weight loss and improve survival, but more research
ALS
Covalent bond joining a sugar molecule to another group
type of ether bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. A glycosidic bond is formed
Glycosidic_bond
Low-carbohydrate fad diet devised by Robert Atkins
The Atkins diet is a low-carbohydrate fad diet devised by Robert Atkins in the 1970s, marketed with claims that carbohydrate restriction is crucial to
Atkins_diet
British actress (1929–1993)
out of tulip bulbs to bake cakes and biscuits, a source of starchy carbohydrates; Dutch doctors provided recipes for using tulip bulbs throughout the
Audrey_Hepburn
Protein family
hydrolyse the glycosidic bond between two or more carbohydrates, or between a carbohydrate and a non-carbohydrate moiety. A classification system for glycoside
Glycoside_hydrolase_family_76
Restrictive diet which limits the use of complex carbohydrates
specific carbohydrate diet (SCD) is a restrictive diet originally created to manage celiac disease; it limits the use of complex carbohydrates (disaccharides
Specific_carbohydrate_diet
Medical condition
is symptomatic hypoglycemia occurring within four hours after a high-carbohydrate meal in people with and without diabetes. The term is not necessarily
Reactive_hypoglycemia
Carbohydrate gel
Energy gels are edible carbohydrate gels that provide energy for exercise and promote recovery, commonly used in endurance events such as running, cycling
Energy_gel
Degree at which food gives a human the feeling of satiety per calorie
on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically
Satiety_value
Liver cell type
are involved in: Protein synthesis Protein storage Transformation of carbohydrates Synthesis of cholesterol, bile salts and phospholipids Detoxification
Hepatocyte
Academic journal
Carbohydrate Research is a peer-reviewed scientific journal covering research on the chemistry of carbohydrates. It is published by Elsevier and was established
Carbohydrate_Research
Food made of flour and water
proportion of FODMAP carbohydrates due to a short rising time (often only one hour). The high proportion of FODMAP carbohydrates in such bread then causes
Bread
Italian pasta dish
chili pepper) Nutritional value (per serving) Protein -- g Fat 20% g Carbohydrate 80% g Cookbook: Spaghetti aglio e olio Media: Spaghetti aglio e olio
Spaghetti_aglio_e_olio
Regulation of the consumption of food
diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another. As
Dieting
Set of chemical reactions in organisms
macromolecules (biopolymers) such as proteins, lipids, nucleic acids, and some carbohydrates; and the excretion of metabolic wastes. These enzyme-catalyzed reactions
Metabolism
Country in South America
into glycogen and the compounds which are fundamental in metabolising carbohydrates, receiving the Nobel Prize in Chemistry in 1970. César Milstein did
Argentina
Biological kingdom
herbivores or other animals that have eaten the herbivores. Animals oxidise carbohydrates, lipids, proteins and other biomolecules in cellular respiration, which
Animal
Diet that contains limited amounts of fat
low-carbohydrate diet, since macronutrient composition does not determine weight loss success. Fat provides nine calories per gram while carbohydrates and
Low-fat_diet
Type of diet
the carbohydrates package: the type of carbohydrates in the diet is more important than the amount of carbohydrates. Good sources for carbohydrates are
Healthy_diet
British television presenter (1957–2024)
The One Show. Mosley was an advocate of intermittent fasting and low-carbohydrate diets who wrote books promoting the ketogenic diet. He died on the Greek
Michael_Mosley
Chemical compound
but requires its weight listing as a carbohydrate, with 0.4 kcal/g (about 1/10 the calories of ordinary carbohydrates). Studies have shown the commercial
Allulose
Animal
Robert J.; Thompson, Kent N.; Hintz, Harold F. (2001). "Role of dietary carbohydrate and fat in horses with equine polysaccharide storage myopathy". Journal
Horse
Substance that an organism uses to live
into smaller molecules in the process of releasing energy such as for carbohydrates, lipids, proteins and fermentation products (ethanol or vinegar) leading
Nutrient
Food intended for consumption by dogs usually made from meat
ability to produce amylase, an enzyme that functions to break down carbohydrates into simple sugars – something that obligate carnivores like cats lack
Dog_food
Carbohydrate-binding protein
Lectins are carbohydrate-binding proteins that are highly specific for sugar groups that are part of sugars and other molecules. Lectins can recognize
Lectin
Carbohydrates resistant to digestion
Microbiota-accessible carbohydrates (MACs) are carbohydrates that are resistant to digestion by a host's metabolism, and are made available for gut microbes
Microbiota-accessible carbohydrates
Microbiota-accessible_carbohydrates
Dough-like food in African cuisine
84 g of carbohydrates, and 267 calories. One serving (240g) of cooked fufu contains 3.6 g of protein, 7.2 g of fat and 81 g of carbohydrates, and 398
Fufu
Species of fish
g Fat calories: 11 kcal Fat calories % : 13.3% 0.0 g Carbohydrate calories: 0 kcal Carbohydrate calories % : 0.0% Cholesterol 71.1 mg Sodium 119 mg Serving
North_Pacific_hake
Indian chemist
মুখোপাধ্যায়; born 12 January 1973)[citation needed] is an Indian Bengali carbohydrate chemist and a professor of the Indian Institute of Science Education
Balaram_Mukhopadhyay
Species of fish
4 g Fat calories: 3 kcal Fat calories % : 4.7% 0.0 g Carbohydrate calories: 0 kcal Carbohydrate calories % : 0.0% Cholesterol 63.9 mg Sodium 58.0 mg Serving
Petrale_sole
Drug delivery system
The second layer of aquasomes is the carbohydrate coat, onto which the drug is adsorbed. Due to carbohydrate's action as a dehydroprotectant,[definition
Aquasome
Hormones regulating blood sugar levels
trehalose. Trehalose is the major carbohydrate used by insects for flight. The concentrations of the carbohydrates trehalose and glucose in the insect
Blood_sugar_regulation
Proxy markers for certain cancers
other tests like biopsy or imaging. Tumor markers can be proteins, carbohydrates, receptors and gene products. Proteins include hormones and enzymes
Tumor_marker
Chemical compound
Paramylon is a carbohydrate similar to starch. The chloroplasts found in Euglena contain chlorophyll which aids in the synthesis of carbohydrates to be stored
Paramylon
Fad diet
Diet is a high-protein low-carbohydrate fad diet devised by Pierre Dukan. The Dukan diet is a high-protein, low-carbohydrate diet with four phases, each
Dukan_Diet
Diagram of optimal servings of basic foods
distinctions between types of fats, and a more dramatic distinction where carbohydrates are categorized on the basis of free sugars versus sugars in their natural
Food_pyramid_(nutrition)
American physician and author (born 1950)
Steven Robert Gundry (born July 11, 1950) is an American physician, low-carbohydrate diet author and former cardiothoracic surgeon. Gundry is the author of
Steven_Gundry
Ratio of carbon dioxide produced by the body to oxygen consumed by the body
approximately 0.8, and for carbohydrates it is 1.0. Most of the time, however, energy consumption is composed of both fats and carbohydrates. The approximate respiratory
Respiratory_quotient
Protein family
hydrolyse the glycosidic bond between two or more carbohydrates, or between a carbohydrate and a non-carbohydrate moiety. A classification system for glycoside
Glycoside_hydrolase_family_97
Canadian physician (born 1973)
Jason Fung (born in 1973) is a Canadian nephrologist and low-carbohydrate diet advocate who promotes intermittent and extended fasting. Fung graduated
Jason_Fung
Enzyme group
hydrolyse the glycosidic bond between two or more carbohydrates, or between a carbohydrate and a non-carbohydrate moiety. A classification system for glycoside
Glycoside_hydrolase_family_2
Central nervous system stimulant
Hardy MA, Millard-Stafford ML (February 2011). "Does caffeine added to carbohydrate provide additional ergogenic benefit for endurance?". International Journal
Caffeine
Argentine physician and biochemist (1906–1987)
Prize in Chemistry for his discovery of the metabolic pathways by which carbohydrates are synthesized and converted into energy in the body. Although born
Luis_Federico_Leloir
Sulfated carbohydrate polymer
Porphyran is a sulfated carbohydrate derived from red algae of the genus Porphyra. Porphyran is a complex sulfated carbohydrate. It is a highly substituted
Porphyran
American physician (1930–2003)
cardiologist, best known for the Atkins Diet, which requires close control of carbohydrate consumption and emphasizes protein and fat as the primary sources of
Robert_Atkins_(physician)
American physician, nutritionist and author
Hawaii Diet (2000), The Good Carbohydrate Revolution (2003) and The Peace Diet (2014). He promotes a high-carbohydrate vegan diet influenced by the cuisine
Terry_Shintani
Disaccharide made of glucose and fructose
decomposition of sucrose is exploited in cookery to form caramel. Like other carbohydrates, sucrose combusts to carbon dioxide and water by the simplified equation:
Sucrose
Species of fish
7 g Fat calories: 7 kcal Fat calories % : 7.6% 0.0 g Carbohydrate calories: 0 kcal Carbohydrate calories % : 0.0% Cholesterol 73.6 mg Sodium 51.5 mg Serving
Lingcod
Enzyme catalyzing transfer of phosphate groups onto specific substrates
phosphorylation state of a molecule, whether it be a protein, lipid or carbohydrate, can affect its activity, reactivity and its ability to bind other molecules
Kinase
American diet food brand
low-carbohydrate packaged foods of the Atkins diet. As of 2017, it is part of The Simply Good Foods Company. The company sells low-carbohydrate bars
Atkins_Nutritionals
Australian brand of beer
XXXX Light, a lower alcohol beer at 2.3% ABV. XXXX DL Lager, a lower carbohydrate beer which was available at 4.4% ABV. XXXX Gold Australian Pale Ale at
XXXX_(beer)
Type of soft confectionery
380 kJ) Nutritional value (per 100 g serving) Protein 0.7 g Fat 0.1 g Carbohydrate 81.5 g Glycemic index 65 (medium) Similar dishes Krembo Media: Zefir
Zefir_(food)
Species of fish
7 g Fat calories: 7 kcal Fat calories % : 7.9% 0.0 g Carbohydrate calories: 0 kcal Carbohydrate calories % : 0.0% Cholesterol 30.5 mg Sodium 41.8 mg Serving
Yellowtail_rockfish
Chemical test for the presence of carbohydrates
Austrian botanist Hans Molisch, for the presence of carbohydrates, based on the dehydration of the carbohydrate by sulfuric acid or hydrochloric acid to produce
Molisch's_test
Type of fad diet
The Zone diet is a fad diet emphasizing low-carbohydrate consumption. It was created by Barry Sears, an American biochemist. The ideas behind the diet
Zone_diet
American kinesiologist
Jeff S. Volek is an American kinesiologist and low-carbohydrate diet advocate who focuses on the clinical application of ketogenic diets. He is the co-founder
Jeff_Volek
Species of fish
1 g Fat calories: 46 kcal Fat calories % : 40% 0.0 g Carbohydrate calories: 0 kcal Carbohydrate calories % : 0.0% Cholesterol 44.8 mg Sodium 41.8 mg Serving
Shortspine_thornyhead
Family of glycoside hydrolases
hydrolyse the glycosidic bond between two or more carbohydrates, or between a carbohydrate and a non-carbohydrate moiety. A classification system for glycoside
Glycoside_hydrolase_family_49
590 kJ) Nutritional value (per 100 g serving) Protein 0.3 g Fat 0.1 g Carbohydrate 91 g Other information density 0.54 g/ml Cookbook: Corn starch Media:
Corn_starch
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CARBOHYDRATE
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CARBOHYDRATE
n.
One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
n.
An amorphous, gummy carbohydrate, found in Gelidium, agar-agar, and other seaweeds.
n.
A compound of sucrose (or of some related carbohydrate) with some base, after the analogy of a salt; as, sodium sucrate.
n.
One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates.
n.
In a wider sense, a compound of saccharose, or any similar carbohydrate, with such bases as the oxides of calcium, barium, or lead; a sucrate.
n.
A bitter, brownish yellow, amorphous substance, extracted from vegetable mold, and also produced by the action of acids on certain sugars and carbohydrates; -- called also humic acid, ulmin, gein, ulmic or geic acid, etc.
n.
A carbohydrate isomeric with dextrin, obtained from quitch grass (Agropyrum, formerly Triticum, repens) as a white amorphous substance.
n.
A carbohydrate, isomeric with cane sugar, contained in gum arabic, from which it is extracted as a white, amorphous substance.
n.
A carbohydrate of the glucose group found in the thickened endosperm of certain seeds, and extracted as yellow sirup having a sweetish-bitter taste.
n.
An amorphous carbohydrate found in the vegetable kingdom, esp. in unripe fruits. It is associated with cellulose, and is converted into substances of the pectin group.
n.
One of a group of compounds including the sugars, starches, and gums, which contain six (or some multiple of six) carbon atoms, united with a variable number of hydrogen and oxygen atoms, but with the two latter always in proportion as to form water; as dextrose, C6H12O6.
n.
One of a series of carbohydrates, commonly called vegetable jelly, found very widely distributed in the vegetable kingdom, especially in ripe fleshy fruits, as apples, cranberries, etc. It is extracted as variously colored, translucent substances, which are soluble in hot water but become viscous on cooling.
n.
A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroodextrin, and Erythrodextrin.
n.
A mucilaginous carbohydrate, resembling achroodextrin, extracted from squill as a colorless amorphous substance; -- so called because it is levorotatory.
n.
An unfermentable carbohydrate obtained by gently heating levulose.
n.
An amorphous, gummy carbohydrate resembling gelose, found in the seeds of leguminous plants, and yielding on decomposition several sugars, including galactose.
n.
The substance which constitutes the essential part of the solid framework of plants, of ordinary wood, linen, paper, etc. It is also found to a slight extent in certain animals, as the tunicates. It is a carbohydrate, (C6H10O5)n, isomeric with starch, and is convertible into starches and sugars by the action of heat and acids. When pure, it is a white amorphous mass. See Starch, Granulose, Lignin.
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