Skin _ Benefits of starch and rose water for the skin

 

Carbohydrates :

The word carbohydrates means (carbon water), meaning the compound that consists of carbon, hydrogen and oxygen, which are found in the structures of living organisms, and even the most important parts of their food. And is formed 75 - 95% of a person's daily diet is carbohydrates. The plant is the main plant Carbohydrates (through the photosynthesis process in which carbon dioxide and water combine to form carbohydrates) and thus are the main source of sugars, which provide humans and animals with energy.

Carbohydrate composition :

Carbohydrates are compounds that contain carbon, hydrogen, and oxygen (bahide) or contain carbon and oxygen (ketones) and are associated with numerous combinations of hydrogen and oxygen or their derivatives upon hydrolysis.

Based on the number of sugar molecules, carbohydrates are classified into three groups:

    1- Monosaccharides (simple)

These constitute the main units for building carbohydrates, and the number of carbon atoms in them ranges from 3-, but dietary sugars are the ones that contain no carbon atoms (five or six). Monosaccharides are solid, colorless crystals in water and many of them have a sweet taste. One of the most common monosaccharides found in nature is dextrose (glucose), followed by fructose (fructose). Like most monosaccharides, they have ring structures that vary in degree of sweetness.

 Examples of monosaccharides :

•      Glucose - dextrose found in fruits, honey and plants.
•       Fructose - a fructose found in many fruits.
•       Galactose - a component of milk sugar.
•        Mannose - found in plants.

   2- Disaccharides :

It contains two sugar molecules with a specific bond between them. The type of double sugars is determined by the type of monosaccharides that make them up. These sugars are widespread in nature and vary in the degree of sweetness, and the most famous of them are:

•  Sucrose - cane sugar consisting of glucose and fructose.
• Lactose - Milk sugar consisting of glucose and galactose.
•  Maltose - barley sugar, which consists of all glucose.

To benefit the body from these disaccharides, it is necessary to digest the chemical bond between each of the two monosaccharides, for example, sucrose does not absorb before it is broken down into its monosaccharides by specific enzymes that perform this task. Sucrose is also one of the sweetest types of natural disaccharides.

3-Polysaccharides (complex) :

It contains more than two molecules of chains of monosaccharides in many polysaccharides. They may contain only one type of simple sugar, or in a form containing more than one type of simple sugar in the long chain of complex sugars. These many sugars have a low solubility and varying degrees of solubility in water, according to their chemical composition:

•  Starch: It is a compound of many glucose molecules. It is found as a stock in plants such as potatoes, tubers and grains.

•  Glycogen: It is also a branched form of many glucose molecules. It exists as a stock in animal cells as it is stored in some tissues and organs such as the liver.

•         Cellulose: It also consists of a long unbranched chain of glucose units of more than thousand units. It is a structural polysaccharide that gives support and strength to plant tissues - cellulose is found in the form of solid fibers that are insoluble in water and abounds in protective tissues in cells The plant especially in the branches, stems and stems and in the woody parts of plants. And due to the lack of digestive enzymes for him, the person does not benefit from it in his food, despite its importance in stimulating the digestive system. As for ruminant animals such as cows and sheep, they can benefit from cellulose due to the presence of microorganisms in the rumen that help in its digestion.

•          Proteinysaccharides: are a family of polysaccharides linked with protein. And it performs a number of functions in the life of living organisms, besides giving flexibility to organs and tissues and their presence on the outer surface of cells.

Carbohydrate functions :

The functions of carbohydrates differ according to their chemical composition, type of sugar and its composition, the most important of which are:

•     Carbohydrates are nature's main source of energy. Foods rich in carbohydrates are among the most common foods found. They are cheap compared to foods rich in protein and fat, so carbohydrates are the most important part of the diets in most countries of the world. They provide about 70-90% of the calories of most of the world's population, and this percentage usually decreases because they are replaced by some protein-rich foods and fat for rich societies.
•     Carbohydrate fibers such as cellulose are important to the human diet despite little or no energy. They give a feeling of fullness in addition to their importance in facilitating international bowel movement, and their laxative qualities to facilitate the excretion of waste at the end of the digestive process and reduce constipation.

    Sugars and carbohydrates are used in many food industries either for sweetening purposes or for specific functional properties as in the following examples:

1-  Sugars are the basis for the manufacture of juices and sweets, and the manufacture of sugar crystals is one of the most important prevailing food industries. 

   2- Besides sweetening, you may use some high concentrations of sugar to preserve fruits           like pears and pineapple .

3- When sugar is burned, it becomes brown in color and is called caramel. Some of these caramelization reactions are desirable in the food industry or during cooking, as it gives the desired color as a coloring material for some pastries, for example .

4- Starch has a number of industrial uses, as it gives a viscous and desirable texture to some food and non-food products, and the starch is modified with some chemical compounds such as acids to form a paste that is used for some food purposes or in the manufacture of clothing.

  5-  Glues are from many polysaccharides and their derivatives that are characterized by the ability to form viscous solutions, even in low concentrations, and being hydrophilic. They are used for the properties of viscosity and gel formation in a number of food industries as a stabilizer and an accumulator for texture, and in the manufacture of glue.

Symptoms of carbohydrate deficiency :

•     Because carbohydrates are the primary source of energy, their deficiency in food is          known as malnutrition resulting from lack of energy.
•   Some disaccharides and many require digestive enzymes to break down the chemical bonds between the monosaccharides. In the absence of these enzymes due to occasional or congenital permanent genetic causes, some di- or many carbohydrates are not digested and utilized within the human body. The inability to digest lactose is an example of this enzyme deficiency, which makes digestion of lactose difficult for some people, as there is no lactase enzyme that breaks down milk sugar in the digestive system. As a result, some individuals are unable to take advantage of milk sugar, and this causes diarrhea or digestive upset because lactose collects at the bottom of the intestinal tract without digesting and the colon bacteria act on it to form some gases.
• The increased consumption of carbohydrates beyond the body’s need for them also leads to obesity problems associated with diseases of the circulatory system.