Sucrose Molecule, Yellow


Image caption : Sucrose is a simple sugar occurring naturally in all fruits and in vegetables, nuts, beans, and grains. The perception of sweetness on the tongue is one measure of how much sucrose each of these foods contains. Ordinary table sugar or `white sugar,` refined from sugar cane or sugar beets, is pure or nearly pure sucrose in crystallized form.

Sucrose is a disaccharide composed of linked molecules of glucose and fructose. As a simple sugar, sucrose is rapidly absorbed and metabolized, making it a quick but short-lasting source of energy. Consuming sucrose can cause blood-sugar levels to spike. There are many health concerns related to excess sucrose intake, including tooth decay, obesity, type 2 diabetes, heart disease, metabolic syndrome, and cancer.

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Fructose

A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether. It is used as a preservative and an intravenous infusion in parenteral feeding.

Glucose

A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.

Sugar

Sugars such as those responsible for the sweetness in fruit (fructose) and table sugar (sucrose) are called “simple sugars” or “simple carbohydrates.” Some simple sugars occur naturally in vegetables, milk, honey, and other unprocessed foods. Synthetic sweeteners such as corn syrup and high fructose are simple sugars as well.

Sucrose

A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.

National Center for Biotechnology Information, U.S. National Library of Medicine

Carbohydrates

Also called: Carbs

Carbohydrates are one of the main types of nutrients. They are the most important source of energy for your body. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed.

Carbohydrates are called simple or complex, depending on their chemical structure. Simple carbohydrates include sugars found naturally in foods such as fruits, vegetables, milk, and milk products. They also include sugars added during food processing and refining. Complex carbohydrates include whole grain breads and cereals, starchy vegetables and legumes. Many of the complex carbohydrates are good sources of fiber.

For a healthy diet, limit the amount of added sugar that you eat and choose whole grains over refined grains.



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