Polysaccharide

Long carbohydrate polymers such as starch, glycogen, cellulose, and chitin

Polysaccharides (from Ancient Greek πολύς (polús) 'many, much' and σάκχαρ (sákkhar) 'sugar') are "compounds consisting of a large number of monosaccharides linked glycosidically". They are the most abundant carbohydrates in food. Their structures range from linear to highly branched polymers.

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