Fructose Molecule
A Fructose Molecule is a monosaccharide carbohydrate that is commonly found in fruits and honey.
- Context:
- It was reported by Augustin-Pierre Dubrunfaut in 1847.
- It is a naturally occurring dietary monosaccharide.
- …
- Example(s):
- Counter-Example(s):
- See: Insulin Resistance, Isomer, Ketose, Monosaccharide, Digestion, Honey, Disaccharide, Carbohydrate, Monosaccharide.
References
2023
- (Wikipedia, 2023) ⇒ https://en.wikipedia.org/wiki/Fructose Retrieved:2023-5-21.
- Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts both fructose and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood.
Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.[1][2] The name "fructose" was coined in 1857 by the English chemist William Allen Miller.[3] Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.[4] Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Commercially, fructose is derived from sugar cane, sugar beets, and maize. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including those found in fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods. As of 2004, about 240,000 tonnes of crystalline fructose were being produced annually.[5]
Excessive consumption of sugars, including fructose, (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome. The European Food Safety Authority (EFSA) stated in 2011 that fructose may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity".[6]The UK's Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."[7]
- Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts both fructose and galactose into glucose, so that dissolved glucose, known as blood sugar, is the only monosaccharide present in circulating blood.
- ↑ Dubrunfaut, Sur une propriété analytique des fermentations alcoolique et lactique, et sur leur application à l'étude des sucres, 1847, Annales de Chimie et de Physique, pp. 169–178 On page 174, Dubrunfaut relates the discovery and properties of fructose.
- ↑ J. S. Fruton, Molecules and Life – Historical Essays on the Interplay of Chemistry and Biology, 1974, Wiley‐Interscience, Molecular Nutrition & Food Research, vol. 18, issue 4, New York, doi:10.1002/food.19740180423, Retrieved from [1]
- ↑ William Allen Miller, Elements of Chemistry: Theoretical and Practical, 1857, John W. Parker and son, London, pages 52, 57
- ↑ L. Hyvonen, P. Koivistoinen, Fructose in Food Systems, 1982, Applied Science Publishers, London & New Jersey, pp. 133–144
- ↑ Wolfgang Wach, fructose, 2004, Wiley-VCH, Ullmann’s Encyclopedia of Industrial Chemistry, Weinheim, ISBN: 9783527303854
- ↑ EFSA Panel on Dietetic Products, Nutrition and Allergies, Scientific Opinion on the substantiation of health claims related to fructose and reduction of post-prandial glycaemic responses (ID 558) pursuant to Article 13(1) of Regulation (EC) No 1924/2006, 2011, EFSA Journal, volume 9, issue 6, pages 2223, doi: 10.2903/j.efsa.2011.2223
- ↑ UK Scientific Advisory Committee on Nutrition, Public Health England, TSO, Carbohydrates and Health, 2015, Williams Lea, Norwich, UK, Retrieved from [2], Accessed on 1 April 2016
1982
- (Kanarek & Gambill, 1982) ⇒ Robin B. Kanarek, and Nilla Orthen-Gambill. (1982). “Differential Effects of Sucrose, Fructose and Glucose on Carbohydrate-induced Obesity in Rats.” The Journal of nutrition 112, no. 8
- ABSTRACT: Caloric intakes, body weights, plasma glucose levels and glucose tolerance were examined in male Sprague-Dawley rats given a single standard diet or the standard diet and one of four sources of sugar: 1) a 32% glucose solution, 2) a 32 % fructose solution, 3) a 32% sucrose solution or 4) granulated sucrose. After 50 days, blood was collected from fasted animals for analyses of serum glucose, triglycerides and insulin levels. Livers, kidneys, epididymal and retroperitoneal fat depots and intrascapular brown adipose tissue (BAT) were removed and weighed. Animals given sugar solutions and the standard diet consumed significantly more calories, gained more weight and had significantly more retroperitoneal fat than controls given only the standard diet. Although rats given granulated sucrose and the standard diet did not eat more, they did gain significantly more weight per kilocalorie consumed and had more retroperitoneal fat than controls. Rats given the sucrose solution had significantly more BAT than controls or rats given the fructose solution or granulated sucrose. Rats receiving glucose had significantly more BAT than controls. Access to the fructose or sucrose solutions led to a decreased ability to tolerate an oral glucose load. Animals given fructose had significantly greater serum triglyceride levels than controls or rats given the glucose or sucrose solutions.