Polysaccharides are complex carbohydrates that consist of long chains of the smaller carbohydrate molecules  They exist in foods as starch or fiber.

Starch

Starch is an insoluble energy source stored in the seed that cannot be washed away with rain

 Good sources include:  grains, wheat, rice, corn, oats and barley..legumes (peas, beans and lentils) and tubers (potatoes and yams)

Fiber

Fiber is the non digestible part of the plant that gives the plant its structure ( leaves, stems, seeds)

  •  Similar to starch plant polysaccharides are held together by different bonds making them harder to digest..
  • most fiber passes through the digestive system which helps keep the system moving and aids in eliminatio

Fiber that occurs naturally in foods is called dietary fiber.

  • Fiber consists of substances that are not broken down by digestive enzymes or the gut bacteria
  • This is one of the reasons that gut bacteria (flora) is so important
  • The gut bacteria do breakdown some fiber releasing gas and a few fatty acids that the small ad large intestine cells use for energy
  • The released gas one reason why people an feel “bloated” after eating foods that contain fiber
  • Whole foods contain more fiber that processed foods which is more desirable
  • The recommended daily allowance of fiber is 27-40 grams of fiber/day
  • too much fiber can have a negative effect.

Functional fiber  is manuafactured fiber that is added to food  (cellulose, pectin, etc)

The total amount of fiber listed on a food label is a combination of dietary fiber and functional fiber .

Benefits of fiber:

  1. feeling of fullness, slows food movement through upper GI tract
  2. prevent constipation keeping contents of intestine moving ( less bacterial issues)
  3. improves regulation of glucose… fiber absorbs water slowing the absorbtion of glucose
  4. decreases risks of many medical conditions and disease appendicitis, colon cancer ( fiber bind cancer causing materials) , diverticulosis , cardiovascular disease

Glycogen

Animals  ( including humans) store glucose as polysaccharides called glycogen in the liver and muscle tissue. This is how the body can store glucose for future use.  Little glycogen exists in food.