Starch degradation

Starch degradation is the process where complex carbohydrate molecules stored in plants are broken down into simpler sugars, mainly glucose, to be used for energy. Enzymes like amylase initiate this process by cleaving the long chains of starch into smaller units called maltose and ultimately into individual glucose molecules. This breakdown occurs in various plant tissues during growth and in our digestive system when we eat starchy foods. The resulting simple sugars are easily absorbed and utilized by the body for energy, fueling various biological functions and activities.