Raffinose
Raffinose
Raffinose (/ˈræfɪnoʊs/) is a complex carbohydrate, or trisaccharide, composed of galactose, glucose, and fructose. It can be found in a variety of plants and seeds, including beans, cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains.
Etymology
The term "Raffinose" is derived from Raphanus, the genus of plants that includes radishes, where it was first discovered. It was first isolated in 1865 by the German chemist August Kekulé.
Biochemistry
Raffinose is a trisaccharide composed of three monosaccharides: galactose, glucose, and fructose. It is synthesized by plants and seeds during photosynthesis and serves as a source of energy and carbon. Raffinose is not digestible by humans as we lack the enzyme alpha-galactosidase necessary to break it down.
Health Effects
In the human body, raffinose is fermented by bacteria in the gut, which can lead to flatulence and bloating. Some people may choose to limit their intake of foods high in raffinose to manage these symptoms. On the other hand, the fermentation of raffinose in the gut also produces beneficial short-chain fatty acids and gases that can have positive effects on gut health.
Related Terms
- Trisaccharide: A type of carbohydrate that consists of three monosaccharides.
- Galactose: A type of sugar that is part of the raffinose molecule.
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Fructose: A simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
- Alpha-galactosidase: An enzyme that breaks down certain complex sugars, such as raffinose.
External links
- Medical encyclopedia article on Raffinose
- Wikipedia's article - Raffinose
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