The compound that most researchers use to determine if you have a polysaccharide is actually Conjugated Linoleic Acid (CLA). The scientific name for this particular compound is AGE.
Polysaccharides are large molecules. They are composed of long chains of glucose and starch. The length of these chains is the primary indicator of the structure of the polysaccharide.
Polysaccharides are usually found in both vegetables and animal tissues. Foods that are produced using a livestock-based diet generally have more starch and fewer polysaccharides. The meat used to prepare many meals is usually from animals that are fed heavily on grains.
Another important indicator of the structure of a polysaccharide is whether it contains a phosphoglycan bond. There are many different types of cell membranes. In most cells, the phosphoglycan bonds only form in certain regions.
Scientists have found that polysaccharides can be broken down in the digestive tract. This is caused by the presence of a bacteria called Helicobacter pylori. People who have H. pylori have a high concentration of glycosaminoglycan.
Those people who are genetically predisposed to the infection will be good candidates for studying AGE because they have been exposed to the bacterium more often than others. Because of the high concentration of glycosaminoglycan in the stomach, researchers would like to study what the effect of glycosaminoglycan in the stomach is on polysaccharides.
Polysaccharides are one of the most important components of many food products. We now know that various food products have unique chemical structures that are important in determining the taste of those foods. Foods are also known to have unique flavor components. A simple method to determine whether a food product has the flavor of a specific type of food is to look at its density.
If a food has a low density of polysaccharides, it probably has little to no nutritional value. Conversely, if a food has a high density of polysaccharides, it probably has some nutritional value.
Researchers have also learned that polysaccharides are commonly combined with other molecules. A component of an apple called pectin is one example. It is found in all apples, but it is the main component of apples that are higher in sugar.
Pectin is broken down by the enzyme amylase. Amylase is present in the body. However, we have learned that some of the enzymes that breakdown the pectin in fruits, particularly apples, are also present in the human digestive system.
Researchers in the field of studying the chemical structure of polysaccharides have learned that the presence of pectin and amylase are tightly connected. Thus, this could explain why some people do not seem to have a problem with the digestive enzymes.
Conjugated linoleic acid can be found in a variety of foods. It can also be measured in saliva. If you have the enzyme amylase, you should try to eat as many fruits and vegetables as possible, as they have a high concentration of conjugated linoleic acid.