What is the difference between glucose and fructose
What is the difference between glucose and fructose
The basic difference between Glucose and fructose are as follows.
Glucose
The most important monosaccharide is glucose, the body’s preferred energy source. Glucose is also called blood sugar, as it circulates in the blood, and relies on the enzymes glucokinase or hexokinase to initiate metabolism. Your body processes most carbohydrates you eat into glucose, either to be used immediately for energy or to be stored in muscle cells or the liver as glycogen for later use. Unlike fructose, insulin is secreted primarily in response to elevated blood concentrations of glucose, and insulin facilitates the entry of glucose into cells.
Fructose
Fructose is a sugar found naturally in many fruits and vegetables, and added to various beverages such as soda and fruit-flavored drinks. However, it is very different from other sugars because it has a different metabolic pathway and is not the preferred energy source for muscles or the brain. Fructose is only metabolized in the liver and relies on fructokinase to initiate metabolism. It is also more lipogenic, or fat-producing, than glucose. Unlike glucose, too, it does not cause insulin to be released or stimulate production of leptin, a key hormone for regulating energy intake and expenditure. These factors raise concerns about chronically high intakes of dietary fructose, because it appears to behave more like fat in the body than like other carbohydrates.
Comparison chart Fructose versus Glucose comparison chart Fructose Glucose Other names Fruit sugar,levulose, D-fructose Blood sugar, dextrose, corn sugar, grape sugar Kind of sugar Simple sugar (monosaccharide) Simple sugar(monosaccharide) Molecular formula C6H12O6 C6H12O6 functional group ketone aldehyde Uses Source of energy. Often added to food and drinks to improve taste. Source of energy. Fuels cellular respiration. Produced by Photosynthesis, the breakdown of glycogen. Vast quantities produced artificially in the lab by the food industry. Photosynthesis, the breakdown of glycogen. Sources Honey, flowers, berries, most root vegetables. All major carbohydrates Molar mass 180.16 g/mol 180.16 g/mol Density 1.694 g/cm3 1.54 g/cm3
The basic difference between Glucose and fructose are as follows.
Glucose
The most important monosaccharide is glucose, the body’s preferred energy source. Glucose is also called blood sugar, as it circulates in the blood, and relies on the enzymes glucokinase or hexokinase to initiate metabolism. Your body processes most carbohydrates you eat into glucose, either to be used immediately for energy or to be stored in muscle cells or the liver as glycogen for later use. Unlike fructose, insulin is secreted primarily in response to elevated blood concentrations of glucose, and insulin facilitates the entry of glucose into cells.
Fructose
Fructose is a sugar found naturally in many fruits and vegetables, and added to various beverages such as soda and fruit-flavored drinks. However, it is very different from other sugars because it has a different metabolic pathway and is not the preferred energy source for muscles or the brain. Fructose is only metabolized in the liver and relies on fructokinase to initiate metabolism. It is also more lipogenic, or fat-producing, than glucose. Unlike glucose, too, it does not cause insulin to be released or stimulate production of leptin, a key hormone for regulating energy intake and expenditure. These factors raise concerns about chronically high intakes of dietary fructose, because it appears to behave more like fat in the body than like other carbohydrates.
| Other names | |
| Fruit sugar,levulose, D-fructose | Blood sugar, dextrose, corn sugar, grape sugar |
| Kind of sugar | |
| Simple sugar (monosaccharide) | Simple sugar(monosaccharide) |
| Molecular formula | |
| C6H12O6 | C6H12O6 |
| functional group | |
| ketone | aldehyde |
| Uses | |
| Source of energy. Often added to food and drinks to improve taste. | Source of energy. Fuels cellular respiration. |
| Produced by | |
| Photosynthesis, the breakdown of glycogen. Vast quantities produced artificially in the lab by the food industry. | Photosynthesis, the breakdown of glycogen. |
| Sources | |
| Honey, flowers, berries, most root vegetables. | All major carbohydrates |
| Molar mass | |
| 180.16 g/mol | 180.16 g/mol |
| Density | |
| 1.694 g/cm3 | 1.54 g/cm3 |
