Fructose Meaning: Definition, Examples, and Translations
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fructose
[ˈfrʌktoʊs ]
Definition
sugar, carbohydrate
Fructose is a simple sugar, or monosaccharide, found in many plants. It is one of the three most important dietary monosaccharides, along with glucose and galactose. In nature, fructose is commonly found in fruits, honey, and root vegetables. It is sweeter than glucose and is often used as a sweetener in various food and beverage products. The body metabolizes fructose differently from glucose, which can lead to different health implications.
Synonyms
fruit sugar, hexose, levulose.
Examples of usage
- The fruit salad was sweet due to the high fructose content.
- Many energy drinks contain high fructose corn syrup.
- Fructose is often sourced from sugar cane or sugar beets.
Translations
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Interesting Facts
Health and Nutrition
- Fructose is sweeter than glucose, which means foods containing it can have a sweeter taste without needing as much sugar.
- Unlike glucose, fructose is metabolized primarily in the liver, where it can convert quickly to energy.
- Excessive consumption of fructose has been linked to health issues like obesity and fatty liver disease, emphasizing moderation.
Biochemistry
- In biochemistry, fructose is classified as a simple sugar, known as a monosaccharide.
- It has a molecular formula of C6H12O6, highlighting its composition of six carbon, twelve hydrogen, and six oxygen atoms.
- Fructose can combine with glucose to form sucrose, or table sugar, commonly used in foods.
Cultural Significance
- Fructose is prominently mentioned in discussions about natural versus artificial sweeteners in modern diets.
- The rise in popularity of high-fructose corn syrup in the late 20th century transformed the food industry, leading to increased sugar consumption.
- Many traditional desserts and cuisines around the world utilize fruits high in fructose, celebrating its natural sweetness.
Food Science
- Fruits like apples, pears, and cherries are rich in fructose, contributing to their sweet taste and popularity.
- Certain processed foods and drinks contain high levels of fructose, which can alter flavor profiles and affect consumer preferences.
- Understanding fructose helps food scientists develop better low-calorie sweeteners and healthier food options.
Origin of 'fructose'
Main points about word origin
- The word 'fructose' comes from the Latin word 'fructus,' meaning fruit.
- It was first isolated from fruit in the early 19th century by French chemist Augustin Pierre Dubrunfaut.
- Fructose is one of the three main carbohydrates that provide energy, alongside glucose and galactose.
The term 'fructose' is derived from the Latin word 'fructus', meaning 'fruit'. It was first described in the early 19th century when chemists began to isolate and identify sugars from fruits. The specific identification of fructose as a distinct sugar from glucose is attributed to French chemist Augustin-Pierre Dubrunfaut in 1847. Dubrunfaut discovered that fructose could be obtained from the hydrolysis of sucrose. In food science and production, fructose gained prominence with the development of high fructose corn syrup in the late 20th century, which revolutionized the sweetener industry due to its lower production costs and high sweetness level.