233 Virgin Olive Oil Benefits CAPROIC ACID (See LIPIDS / Saturated lipids)) CAPRYLIC ACID (See LIPIDS / Saturated lipids)) CARBOHYDRATES (or SACCHARIDES) Organic compounds made up of carbon, hydrogen and oxygen. They are classified as simple or sugars (monosaccharides: glucose, fructose; disaccharides: sucrose, lactose, maltose) and complex or polysaccharides: such as starch, cellulose and pectin. Intermediate forms include oligosaccharides and dextrins. Dietary fibre is largely composed of carbohydrates such as cellulose, pectin and hemicellulose. - complex carbohydrates Complex carbohydrates consist of sugar molecules linked together in long, complex chains (e.g. starch). They are found in foods such as peas, beans, whole grains, and vegetables. Both simple and complex carbohydrates are converted into glucose in the body and used as a source of energy. CARBONYL PROTEINS During normal metabolism, living organisms constantly produce free radicals as part of their biochemical processes. The group of free radicals capable of causing oxidative damage is referred to as reactive oxygen species (ROS). In general, any factor that induces oxidative stress can lead to the oxidation of proteins, as well as DNA, lipids, and carbohydrates. Proteins may undergo several forms of oxidation, one of which involves the formation of carbonyl groups. Carbonylated proteins are a direct result of free radical damage, particularly affecting the amino acids proline, arginine, and lysine. The presence of carbonylated proteins is used as a biological marker of oxidative stress. An increase in the production of reactive oxygen species is a feature of physiologically aged cells. Although it is unclear whether increased carbonylation is a cause or a consequence of cellular ageing, protein oxidation has been shown to correlate with the physiological age of cells across various biological systems. One supporting argument for this relationship is that the accumulation of oxidised proteins is observed only in ageing cells. Moreover, an increase in oxidised and carbonylated proteins is associated with ageing, reduced cellular replication capacity, and several diseases, including inflammatory conditions, chronic kidney disease, and Alzheimer’s disease. CARBONYLATED PROTEINS (See CARBONYL PROTEINS) CARBOXYLATED (See CARBOXYLATION)
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