Fructose

Fructose is a simple sugar (monosaccharide) found in many foods and one of the three most important blood sugars along with glucose and galactose. Honey; tree fruits; berries; melons; and some root vegetables, such as beets, sweet potatoes, parsnips and onions, contain fructose, usually in combination with sucrose and glucose. Fructose is also derived from the digestion of sucrose, a disaccharide consisting of glucose and fructose which is broken down by enzymes during digestion.

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Fructose is often recommended for, and consumed by, people with diabetes mellitus or hypoglycemia, because it has a very low Glycemic Index (GI 32) relative to cane sugar (sucrose). The low GI is due to the unique and lengthy metabolic pathway of fructose, which involves phosphorylation and a multi-step enzymatic process in the liver. See health effects and glycation for further informations.

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Sugar: :This article deals with sugar as food and as an important, widely traded commodity. The word also has other uses; see sugar (disambiguation)....

Monosaccharide: Monosaccharides are carbohydrates in the form of simple sugars....

Blood sugar: In medicine, blood sugar is a term used to refer to levels of glucose in the blood. Blood sugar concentration, or serum glucose level, is tightly regulated in the human body. Glucose, transported via the bloodstream, is the primary source of energy for the body's cells....