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The Gut and Heart Connection
Published in Mark C Houston, The Truth About Heart Disease, 2023
Atherosclerosis and CHD are primarily related to what happens after you eat your meals. This is referred to in medicine as the “CHD postprandial phenomena”. Inflammatory foods, coupled with high blood sugar (hyperglycemia), high fructose (soft drinks and other foods), high sucrose, and high fats in the blood called triglycerides (TG) (hypertriglyceridemia) cause vascular oxidative stress, vascular inflammation, vascular immune dysfunction, endotoxemia, and endothelial dysfunction with a reduction in nitric oxide. (Figure 11.2) The reduction in nitric oxide levels may be as high as 20–42%. Fructose is particularly bad, as it contributes to fatty liver, damages to the gut lining, increased inflammation, elevated triglycerides, and CHD.
Cardiovascular Risk Factors
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Fructose is metabolized primarily in the liver. After absorption in the liver, ATP decreases rapidly as the phosphate is transferred to fructose. This transfer makes conversion to lipid precursors occur more easily, thus enhancing lipogenesis and production of uric acid (Bray, 2013). For individuals with already present CVD risk factors of obesity and diabetes, this can make fructose consumption hazardous. Epidemiological cross-sectional studies suggest that these direct effects of fructose are pertinent to the consumption of the fructose-containing sugars, sucrose, and HFCS (Stanhope, 2016). Outside of hepatic effects, fructose consumption may cause increased energy intake through failure to stimulate production of the appetite suppressant hormone, leptin. In addition, functional magnetic resonance imaging of the brain demonstrates that the reward systems in the brain may respond differently to fructose or fructose-containing sugars compared with glucose or aspartame (Stanhope, 2016).
Components of Nutrition
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Not all the body’s organs can metabolize fructose whereas cells throughout the body can metabolize glucose. In the case of fructose, the liver is the primary engine of metabolism, using the sugar to rebuild its store of glycogen. The liver can also use fructose to manufacture a class of fats known as triglycerides, whose structure the last section illustrated. Unlike glucose, the body can metabolize fructose without the hormone and protein insulin. This property allows many diabetics to tolerate fructose better than other sugars. Nonetheless, research implicates fructose in insulin resistance and type 2 diabetes. Additionally, fructose may not prod the brain to signal satiety. Absence of fullness may cause a person to overeat, thereby gaining fat and increasing risk of type 2 diabetes, heart disease, and some cancers.
Effect of spexin on renal dysfunction in experimentally obese rats: potential mitigating mechanisms via galanin receptor-2
Published in Archives of Physiology and Biochemistry, 2023
Mervat H. El-Saka, Rehab E. Abo El Gheit, Amira El Saadany, Ghada Mahmoud Alghazaly, Karima E. Marea, Nermin M. Madi
Undue ingestion of high fat diet can produce obesity related complications mostly through the stimulation of low grade inflammatory state (Duan et al.2018). On top of that, extreme consuming of fructose has a considerable role in progress of several chronic diseases such as cardiovascular diseases, metabolic syndrome, diabetes mellitus and CKD (Bidwell 2017). Fructose is an extremely lipogenic sugar. High fructose corn syrup and fructose are constituents in several commercial products of food. Additional reports have demonstrated that fructose intake in high amount has enhanced both acute and chronic renal damage in mice (Bratoeva et al.2017). A growing evidence has displayed that high fructose diet can lead to accumulation of lipid with subsequent occurrence of lipotoxicity of ectopic organs as kidneys and liver. This lipotoxicity can stimulates multiple signalling pathways involving proinflammatory cytokine production, oxidative stress, fibrosis and apoptosis, all these pathways trigger to cellular injury and organ dysfunction (Zhang et al.2017).
Detrimental effects of fructose on mitochondria in mouse motor neurons and on C. elegans healthspan
Published in Nutritional Neuroscience, 2022
Divya Lodha, Sudarshana Rajasekaran, Tamilselvan Jayavelu, Jamuna R. Subramaniam
Past few decades have seen a drastic change in diet, especially, increased consumption of sweeteners such as fructose. The common table sugar, sucrose, is a disaccharide made up of one molecule each of glucose and fructose. The economical sweetener, high fructose corn syrup is readily available in large quantities. Daily dietary intake of fructose ranges from 5% to 15%1, with the average uptake being around 95gm/per day2. Despite fructose being extensively used in baked products, confectionaries, and sports drinks worldwide, no strict regulations about the permissible limit for fructose consumption is in place. Recent research has also prominently implicated fructose to be the root cause of many lifestyle disorders, namely, diabetes mellitus, obesity, non – alcoholic fatty liver disease, hypertension, and other metabolic disorders3.
An Investigation into the Usage of Monosaccharides with GLUT1 and GLUT3 as Prognostic Indicators for Cancer
Published in Nutrition and Cancer, 2022
Carbohydrates serve as the primary substrates for energy metabolism (1). Dietary carbohydrates are the many forms including glucose, fructose and galactose as the monosaccharides; maltose, sucrose and lactose as the disaccharides; maltodextrin, starch as the polysaccharides. (2). Carbohydrates are mainly plenty of biomolecules in nature and the main constituents of honey. Fructose is the main sugar in most types of honey (3). Lactose (4-O-β-D-galactopyranosyl-D-glucose), the constituent of mammalian milk is a disaccharide sugar composed of glucose and galactose (4). The oxidation rate of fructose and glucose ingested during exercise is oxidized at a similar rate (5). Glucose, galactose, and fructose, the basic carbohydrate units of monosaccharides, bind with nucleobases to give nucleosides and subsequently nucleotides called DNA and RNA.