Fructose Molecule

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A Fructose Molecule is a monosaccharide carbohydrate that is commonly found in fruits and honey.



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]

  1. 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.
  2. 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]
  3. William Allen Miller, Elements of Chemistry: Theoretical and Practical, 1857, John W. Parker and son, London, pages 52, 57
  4. L. Hyvonen, P. Koivistoinen, Fructose in Food Systems, 1982, Applied Science Publishers, London & New Jersey, pp. 133–144
  5. Wolfgang Wach, fructose, 2004, Wiley-VCH, Ullmann’s Encyclopedia of Industrial Chemistry, Weinheim, ISBN: 9783527303854
  6. 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
  7. 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

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