Fructose
Fructose is a simple sugar (monosaccharide) found in many foods. It is also one of the three most important blood sugars, the other two are glucose and galactose. Honey; tree fruits; berries; melons; and some root vegetables, such as beets, sweet potatoes, parsnips and onions, contain fructose, usually with sucrose and glucose. Processed foods also contain fructose due to how sweet it is.[1]
Fructose Media
d- and l-isomers of fructose (open-chain form)
Figure 2: Relative sweetness of sugars and sweeteners
Figure 3: Adjusted consumption of refined sugar per capita in the US
Figure 4: Hydrolysis of sucrose to glucose and fructose by sucrase
Figure 5: Intestinal sugar transport proteins
Figure 6: Metabolic conversion of fructose to glycogen in the liver
Figure 7: Metabolic conversion of fructose to triglyceride in the liver
References
- ↑ "Fructose intolerance: Which foods to avoid?". Mayo Clinic. Archived from the original on 2014-03-25. Retrieved 2021-05-10.
Other websites
- Fructose Archived 2012-03-16 at the Wayback Machine
- Carbohydrate metabolism Archived 2009-02-28 at the Wayback Machine
- Fructose Information Center
