జర్నల్ ఆఫ్ గ్లైకోబయాలజీ
అందరికి ప్రవేశం

నైరూప్య

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.