fructose vs glucose

fructose glucose

Definitions

  • 1) biochemistry A monosaccharide ketose sugar, formula C6H12O6.
  • 2) A very sweet sugar, C6H12O6, occurring in many fruits and honey and used as a preservative for foodstuffs and as an intravenous nutrient.
  • 3) (Chem.), rare Fruit sugar; levulose.
  • 4) In chem., sugar of fruit, or levulose (C6H12O6).

Definitions

  • 1) biochemistry A simple monosaccharide (sugar) with a molecular formula of C6H12O6; it is a principle source of energy for cellular metabolism.
  • 2) A monosaccharide sugar, C6H12O6, occurring widely in most plant and animal tissue. It is the principal circulating sugar in the blood and the major energy source of the body.
  • 3) A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco.
  • 4) A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.
  • 5) (Chem.) Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.
  • 6) The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.
  • 7) a monosaccharide sugar that has several forms; an important source of physiological energy
  • 8) In com., the sugar-syrup obtained by the conversion of starch into sugar by sulphuric acid, the solid product being called grape-sugar, starch-sugar, diabetic sugar, etc.
  • 9) The name of a group of sugars having the formula. C6H12O6, which may be regarded as aldehydes of hexatomic alcohols.

Examples

  • 1) The most important sugars which are then absorbed are fructose and glucose.
  • 2) The rest is from processing corn into fructose for soft drinks and so on.
  • 3) You may not need to add any fructose if your fruit is very sweet.
  • 4) Replace the fructose with sugar if you prefer.
  • 5) This can be done with natural fruit flavourings and a small amount of fructose which is fruit sugar.
  • 6) Add less fructose to sweeter fruit.
  • 7) Unlike glucose, fructose goes straight to the liver and is processed as fat.
  • 8) It is lower in calories and fructose than honey, but more expensive.
  • 9) If necessary, sweeten to taste with honey or fructose.
  • 10) In the US they are known as high fructose corn syrup.
  • 11) If eating spoons of honey doesn't appeal, you can buy fructose in crystalline form.
  • 12) Another group of volunteers on the same diet, but with glucose sugar replacing fructose, did not have these problems.
  • 13) Then I'll overload them with something containing fructose.
  • 14) I like to use fruit sugar (fructose) as it seems like a more honest sweetener for fruit.
  • 15) Corn syrup enriched with fructose is then mixed with corn syrup high in glucose to produce the desired ratio of one to the other; some "high" fructose corn syrup preparations are higher in fructose than others.
  • 16) It is high in fructose and very slow to crystallize.
  • 17) But the replacement of sucrose with fructose (or, more accurately, HFCS) doesn't necessarily lead to a dietary increase in fructose, so I think that you may be barking up the wrong tree.
  • 18) And fructose is sweeter than glucose or sucrose, so that less carbohydrate is needed for the same effect on the palate.
  • 19) High fructose is not at all the same thing as all fructose.
  • 20) Levelheaded nutritionists like Nestle and Walter Willett, the author of Eat, Drink, and Be Healthy, agree that more important than the rise of fructose is the invasion of cheap sugars into the American diet.
  • 21) ‘Invertase, for example, aids photosynthesis in vine leaves, by converting sucrose to the invert sugars fructose and glucose.’
  • 22) ‘When sucrose is hydrolyzed the mixture of glucose and fructose is called invert sugar.’
  • 23) ‘Glucose, sucrose and fructose are the major soluble sugars found in strawberry fruit.’
  • 24) ‘The procedure is based on the cleavage of sucrose by invertase to glucose and fructose.’
  • 25) ‘Glucose and fructose, two sugars found in fruits and vegetables, are monosaccharides.’

Examples

  • 1) Remove from the heat and stir in the liquid glucose until dissolved.
  • 2) To convert glucose to energy or to store glucose your body needs insulin.
  • 3) The most important sugars which are then absorbed are fructose and glucose.
  • 4) As such it has a similar action to glucose metabolism as sugar.
  • 5) With some of the drugs in this group it is thought that glucose tolerance may improve with prolonged use.
  • 6) It is used by the body at the very first stage of the process which converts glucose to energy.
  • 7) As sugar becomes a nice pale caramel colour, add glucose syrup and stir gently.
  • 8) According to the pack, the main ingredient was glucose syrup.
  • 9) Unlike glucose, fructose goes straight to the liver and is processed as fat.
  • 10) Researchers looked at over 500 overweight adults with impaired tolerance to glucose.
  • 11) Unable to derive sufficient energy from glucose, the body begins to draw on stored fat.
  • 12) It also made the patients more insulin sensitive and increased their glucose tolerance -- both positive changes.
  • 13) The source of the energy is glucose, a basic simple sugar obtained from food.
  • 14) This is caused by a lack of insulin, defective insulin or a lack of glucose tolerance factor.
  • 15) A glucose tolerance curve is the plotted results of the test.
  • 16) This causes an imbalance of glucose sugars in the blood, and leads to nerve damage and sometimes limb amputations.
  • 17) Mix the condensed milk and liquid glucose in a large bowl, then pour in the reduced milk and stir well.
  • 18) A component of the glucose tolerance factor, and often deficient in chronic illness.
  • 19) Remove from the heat, stir in the liquid glucose until dissolved, then leave to cool.
  • 20) It occurs where there is too much of a certain sugar, glucose, in the blood.
  • 21) Firstly you'll want to avoid formulas that contain added sugar, glucose.
  • 22) Another group of volunteers on the same diet, but with glucose sugar replacing fructose, did not have these problems.
  • 23) On the pro side -- in addition to fewer calories, they don't promote tooth decay and they don't get completely absorbed by the body so the conversion to glucose is slower, requiring little or no insulin to be metabolized.
  • 24) Corn syrup enriched with fructose is then mixed with corn syrup high in glucose to produce the desired ratio of one to the other; some "high" fructose corn syrup preparations are higher in fructose than others.
  • 25) A: No. Blood glucose is measured in milligrams per deciliter of blood.
  • 26) Because of this, glucose is classified as a reducing sugar.
  • 27) "Monitoring your diet by tracking food is the most important way to prevent spikes in glucose levels for a diabetic and prevent type 2 diabetes for anyone predisposed," she says.
  • 28) ‘Yeasts also contain a natural enzyme which will convert sucrose to its component glucose and fructose.’
  • 29) ‘The procedure is based on the cleavage of sucrose by invertase to glucose and fructose.’
  • 30) ‘Epidermal cells contained low concentrations of sucrose, glucose and fructose, and no fructan.’
  • 31) ‘This effect seems to be restricted to sucrose; glucose and fructose do not produce the same result.’
  • 32) ‘Fructose and glucose dominated the sugar profile of leaves, sucrose was present at lower concentrations.’
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