Carbohydrate Homeostasis

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Abstract
OUR aim in this review is to present to the reader, so far as it is possible, a coherent picture of the manifold regulatory mechanisms by which the carbohydrates ingested as food are processed in such a way as to obviate major disturbances in the levels of metabolites in the fluids and tissues of the body. Many devices are called into play to provide this homeostatic control, among them the following: amounts and degrees of activity of enzyme systems; allosteric control of rates; enzyme assembly into working groups; segregation of substrates and enzymes into organelles; restraints and facilitations exerted by . . .