Fructose | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Fructose


00:02:16 1 Etymology
00:02:38 2 Chemical properties
00:03:15 2.1 Reactions
00:03:23 2.1.1 Fructose and fermentation
00:04:00 2.1.2 Fructose and Maillard reaction
00:04:39 2.1.3 Dehydration
00:05:02 3 Physical and functional properties
00:05:12 3.1 Sweetness of fructose
00:06:42 3.2 Fructose solubility and crystallization
00:07:11 3.3 Fructose hygroscopicity and humectancy
00:07:45 3.4 Freezing point
00:08:11 3.5 Fructose and starch functionality in food systems
00:08:42 4 Food sources
00:12:16 4.1 Carbohydrate content of commercial sweeteners (percent on dry basis)
00:13:31 4.2 Nutritional information
00:13:58 5 Fructose digestion and absorption in humans
00:15:37 5.1 Capacity and rate of absorption
00:16:52 5.2 Malabsorption
00:18:03 6 Fructose metabolism
00:18:24 6.1 Fructolysis
00:18:44 6.2 Metabolism of fructose to DHAP and glyceraldehyde
00:19:01 6.3 Synthesis of glycogen from DHAP and glyceraldehyde 3-phosphate
00:19:10 6.4 Synthesis of triglyceride from DHAP and glyceraldehyde 3-phosphate
00:20:01 7 Potential health effects
00:20:13 7.1 Weight gain
00:21:07 7.2 Cardiometabolic diseases
00:21:20 7.3 Compared with sucrose
00:21:58 8 See also
00:22:12 9 References
00:22:59 10 External links
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SUMMARY
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Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.  The name "fructose" was coined in 1857 by the English chemist William Allen Miller.  Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.
Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Commercially, fructose is derived from sugar cane, sugar beets, and maize. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods. About 240,000 tonnes of crystalline fructose are produced annually.Excessive consumption of fructose may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome, type 2 diabetes and cardiovascular disease. The European Food Safety Authority stated that fructose is preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, and also noted that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity". Further, the UK’s Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."