[ Sugar[ Sugar ] Any of the class of crystalline, water-soluble, short-chained (monosaccharide and disaccharide) carbohydrates. Sugars are typically sweet-tasting and include glucose, galactose, fructose, sucrose, lactose and maltose. More ]
Any of the class of crystalline, water-soluble, short-chained (monosaccharide[ Monosaccharide, simple sugar ] A carbohydrate molecule that cannot be further hydrolysed into simpler carbohydrates. Monosaccharides are the basic building blocks of all carbohydrates. They are sweet-tasting, water-soluable, white, crystalline solids with the typical formula of C6H12O6. Examples: glucose, fructose, galactose. Also see: • Disaccharide • Oligosaccharide • Polysaccharide More and disaccharide[ Disaccharide ] A carbohydrate molecule comprising of two monosaccharides. Disaccharides are generally sweet-tasting, water-soluable, white, crystalline solids with the general formula of CnH2nOn. Dietary disaccharides must be hydrolyzed to monosaccharides prior to absorption into the blood stream.. Examples: sucrose, lactose and maltose. Also see: • Oligosaccharide • Polysaccharide More) carbohydrates[ Carbohydrate, Carb, Saccharide ] A group of organic compounds occurring in living tissues, comprising of sugars, starches, and cellulose. Carbohydrates can be divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Shorter-chain carbohydrates (monosaccharides and disaccharides) are generally sweet tasting are commonly referred to as sugars. More.
Sugars[ Sugar ] Any of the class of crystalline, water-soluble, short-chained (monosaccharide and disaccharide) carbohydrates. Sugars are typically sweet-tasting and include glucose, galactose, fructose, sucrose, lactose and maltose. More are typically sweet-tasting and include glucose[ Glucose, D-glucose, Dextrose ] A monosaccharide with the molecular formula C6H12O6. The principle isomer of glucose is D-glucose (dextrose). It is the product of photosynthesis and the building block of a number of important carbohydrate polymers, including cellulose. In animals, glucose is the defining sugar of the blood. It is obtained from directly from dietary glucose, and from the More, galactose[ galactose, D-galactose ] A monosaccharide which, when bonded with glucose produces lactose. The principle dietary source of galactose is the lactose in milk and other dairy products. It is principally metabolised into glucose by the liver. Chronic systemic exposure to galactose has been implicated in accelerated aging (senescence) and some studies have suggested a link between milk-derived galactose with More, fructose[ Fructose, D-fructose, fruit sugar ] A monosaccharide with the molecular formula C6H12O6, commonly found in fruit. Fructose functions biologically as a sweetener. By itself, it has no nutritional value except when converted into glucose or fat, where it may serve as a source of energy. Fructose, along with glucose and galactose, are the principle dietary carbohydrates that are directly More, sucrose[ Sucrose, Table sugar, Cane Sugar, Beet Sugar ] A disaccharide comprising of a glucose and a fructose molecule. More, lactose[ Lactose, Milk_Sugar ] Lactose is a disaccharide comprised of galactose and glucose. Milk is comprised of between 2% and 8% lactose, by weight. Some studies have suggested a link between milk-derived galactose with ovarian cancer. More and maltose[ Maltose, Malt_Sugar, Maltobiose ] A disaccharide comprised of two α-D- glucose units connected by an alpha bond at carbon 1 of the first unit attached to the oxygen at carbon 4 of the second unit. Compare: Trehalose More.
