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Chemistry of Carbohydrates

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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...

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Organometallic compounds are compounds that contain a carbon–metal bond. Carbon belongs to an organyl group like alkyl, aryl, allyl, or benzyl groups. The metal can be from Group I or Group II of the periodic table, a transition metal, or a semimetal.

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Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...

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All living things are formed mostly of carbon compounds called organic compounds. The category of organic compounds includes both natural and synthetic compounds that contain carbon. Although a single, precise definition has yet to be identified by the chemistry community, most agree that a defining trait of organic molecules is the presence of carbon as the principal element, bonded to hydrogen and other carbon atoms. However, some carbon-containing compounds such as carbonates, cyanides, and...

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Standardized Identification of Compound Structure in Tibetan Medicine Using Ion Trap Mass Spectrometry and Multiple-Stage Fragmentation Analysis

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Marine Carbohydrate-Based Compounds with Medicinal Properties.

Ariana A Vasconcelos¹, Vitor H Pomin^2,3

¹Program of Glycobiology, Institute of Medical Biochemistry Leopoldo de Meis, and University Hospital Clementino Fraga Filho, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-913, Brazil. arianaavasconcelos@gmail.com.

|July 11, 2018

Summary

Marine carbohydrates show diverse biological activities, offering potential for new nutritional and therapeutic products. This review highlights their antioxidant, anti-inflammatory, and antimicrobial properties for product development.

Keywords:

anti-inflammatory anticoagulant antimicrobial antioxidant antitumor carbohydrate glycoside marine organisms

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Area of Science:

Marine biotechnology
Natural product chemistry

Background:

Oceans are rich sources of diverse organisms and novel compounds.
Carbohydrate-based compounds from marine life are recognized for nutritional and therapeutic potential.
Glycosylated compounds from marine species have established applications.

Purpose of the Study:

To review structural properties of marine carbohydrates.
To summarize current findings on biological activities of marine carbohydrates.
To explore potential applications in bioactive product development.

Main Methods:

Literature review of scientific publications.
Analysis of structural characteristics of marine carbohydrates.
Compilation of data on biological activities.

Main Results:

Marine carbohydrates exhibit significant antioxidant activity.
Compounds show notable anti-inflammatory effects.
Anticoagulant, antitumor, and antimicrobial properties were identified.

Conclusions:

Marine medium and high molecular-weight carbohydrates possess diverse bioactivities.
These compounds represent a promising source for developing novel bioactive products.
Further research can unlock their full therapeutic and nutritional potential.