D-Fructose

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D-Fructose
2D structure for D-Fructose
Chemical Name	(2R,3S,4S,5R)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol
Chemical Formula	C₆H₁₂O₆
CAS Number	53188-23-1
Chemical Information	HMDB00660
Biochemical Taxonomy	Not Available
Functional Taxonomy	Not Available
Nutritional Taxonomy	Carbohydrates
Metabolic Pathways	Aminosugars Metabolism Fructose and Mannose Metabolism Galactose Metabolism Glycolysis Starch and Sucrose Metabolism Streptomycin Biosynthesis
Biofluid Location	Blood Cerebrospinal Fluid (CSF)
Tissue Location	Sperm Liver
Normal Biofluid Concentrations	Blood: 31.0 +/- 3.0 uM Blood: 48.0 +/- 16.0 uM Cerebrospinal Fluid (CSF): 160 +/- 91 uM Cerebrospinal Fluid (CSF): 240.0 (220.0 -260.0) uM
Normal Tissue Concentrations	Not Available
Diseases / Conditions Related to Nutrition	Not Available
Other (Monogenic Disorders)	Fructose-1,6-bisphosphatase 1 OMIM: 229700 Glycogen storage disease vII OMIM: 232800
Abnormal Biofluid Concentrations	Not Available
Abnormal Tissue Concentrations	Not Available
Physiological Processes	Not Available

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Introduction

guidelines
Fructose, or levulose, is a levorotatory monosaccharide and an isomer of glucose (C6H12O6). The chemical composition of fructose is (C6H12O6). Pure fructose has a sweet taste similar to cane sugar, but with a "fruity" aroma. Although fructose is a hexose (6 carbon sugar), it generally exists as a 5-member hemiketal ring (a furanose). This structure is responsible for the long metabolic pathway and high reactivity compared to glucose. Fructose is found in many foods and is 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 that is broken down by enzymes during digestion. Fructose is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose. It is used as a preservative and an intravenous infusion in parenteral feeding. Fructose is a reducing sugar, as are all monosaccharides. The spontaneous addition of single sugar molecules to proteins, known as glycation, is a significant cause of damage in diabetics. Fructose appears to be as dangerous as glucose in this regard and so does not seem to be the answer for diabetes (McPherson et al, 1988). This may be an important contribution to senescence and many age-related chronic diseases (Levi & Werman 1998).