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In summary, while starch and cellulose are both polysaccharides made from glucose, they differ significantly in structure, function, and impact on health. Starch is a primary energy source in plants and a vital carbohydrate in human diets, while cellulose provides structural integrity to plant cells and promotes digestive health in humans. Understanding these differences not only highlights the versatility of carbohydrates in nature but also helps us appreciate their roles in nutrition and industry. As we continue to seek sustainable solutions in food production and material usage, the significance of both starch and cellulose will likely grow, offering innovative pathways for future developments.