Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Introduction to Carbohydrates01:34

Introduction to Carbohydrates

24.7K
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
24.7K
What are Carbohydrates?01:44

What are Carbohydrates?

204.9K
Overview
204.9K
Carbohydrates: Dietary Sources and Requirements01:15

Carbohydrates: Dietary Sources and Requirements

2.6K
Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
2.6K
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

94.7K
Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
94.7K
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

11.4K
11.4K
Chemistry of Carbohydrates03:25

Chemistry of Carbohydrates

37.3K
37.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Stepwise Hydration Reveals Conformational Switching in Chiral Prolinol.

Journal of the American Chemical Society·2025
Same author

Hydrogen-bond-assisted conformational selection of picaridin in the gas phase.

Physical chemistry chemical physics : PCCP·2025
Same author

Theoretical Insights on the Excited State Deactivation Mechanism in Protonated Adenosine.

The journal of physical chemistry. A·2024
Same author

Effect of a single water molecule on the conformational preferences of a capped Pro-Gly dipeptide in the gas phase.

The Journal of chemical physics·2024
Same author

Exploring atmospheric nucleation processes: Hydration and fluoroalcoholic complexation of pyruvic acid.

The Journal of chemical physics·2024
Same author

Shape and interactions of the synthetic repellent DEET.

Physical chemistry chemical physics : PCCP·2024

Related Experiment Video

Updated: Apr 17, 2026

Comprehensive Compositional Analysis of Plant Cell Walls Lignocellulosic biomass Part II: Carbohydrates
10:46

Comprehensive Compositional Analysis of Plant Cell Walls Lignocellulosic biomass Part II: Carbohydrates

Published on: March 12, 2010

31.3K

Carbohydrates.

Emilio J Cocinero1, Pierre Çarçabal

  • 1Departamento de Química Física, Facultad de Ciencia y Tecnología, Universidad del País Vasco (UPV - EHU), Apartado 644, 48940, Bilbao, Spain, emiliojose.cocinero@ehu.es.

Topics in Current Chemistry
|February 11, 2015
PubMed
Summary

Carbohydrates, vital biomolecules, are increasingly studied using advanced spectroscopy. Research reveals their complex roles beyond energy, particularly in molecular recognition via the "sugar code."

Area of Science:

  • Glycobiology and Supramolecular Chemistry
  • Biophysical Chemistry
  • Spectroscopic Analysis of Biomolecules

Background:

  • Carbohydrates are crucial biomolecules, yet less studied than peptides or nucleobases.
  • They play vital roles beyond energy storage, including molecular recognition and information transfer (the "sugar code").
  • Their conformational flexibility allows encoding rich information through hydrogen bonds.

Purpose of the Study:

  • To highlight recent advancements in studying carbohydrate conformational preferences and interactions.
  • To emphasize the application of vibrational spectroscopy as a sensitive probe.
  • To introduce emerging gas-phase spectroscopic techniques for carbohydrate analysis.

Main Methods:

  • Vibrational spectroscopy to study neutral oligosaccharides and their interactions.

More Related Videos

One-step Metabolomics: Carbohydrates, Organic and Amino Acids Quantified in a Single Procedure
09:28

One-step Metabolomics: Carbohydrates, Organic and Amino Acids Quantified in a Single Procedure

Published on: June 25, 2010

13.7K
Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar
07:19

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar

Published on: August 6, 2018

21.5K

Related Experiment Videos

Last Updated: Apr 17, 2026

Comprehensive Compositional Analysis of Plant Cell Walls Lignocellulosic biomass Part II: Carbohydrates
10:46

Comprehensive Compositional Analysis of Plant Cell Walls Lignocellulosic biomass Part II: Carbohydrates

Published on: March 12, 2010

31.3K
One-step Metabolomics: Carbohydrates, Organic and Amino Acids Quantified in a Single Procedure
09:28

One-step Metabolomics: Carbohydrates, Organic and Amino Acids Quantified in a Single Procedure

Published on: June 25, 2010

13.7K
Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar
07:19

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn Zea mays As an Exemplar

Published on: August 6, 2018

21.5K
  • Analysis of carbohydrate interactions with water, aromatic models, and peptide models.
  • Gas-phase spectroscopy, including microwave spectroscopy and Infrared Multiphoton Dissociation (IRMPD) on charged species.

    • Main Results:

    • Significant progress has been made in understanding the conformational dynamics of oligosaccharides.
    • Detailed insights into carbohydrate interactions with various molecular partners have been obtained.
    • New spectroscopic methods enable the study of carbohydrates in the gas phase, offering complementary data.

    Conclusions:

    • Carbohydrates possess rich informational content encoded in their structure and interactions.
    • Spectroscopic techniques, particularly vibrational and gas-phase methods, are powerful tools for their study.
    • Continued research is essential to fully elucidate the complex functions of carbohydrates in biological systems.