An Introduction to Moles and Molar Mass
Patrick E. McMahon, Rosemary F. McMahon, Bohdan B. Khomtchouk in Survival Guide to General Chemistry, 2019
Glucose has a formula of C6H12O6. How many moles of glucose are contained in a 1.75 liter bottle of a sports drink, if the drink is 5.50% glucose by mass?The density of the solution in the bottle is 1.10 g/mL.How many moles of carbon atoms from the glucose are in the bottle? Use your answer from part (a).How many hydrogen atoms from the glucose are in the bottle? Use your answer from part (a) then calculate the number of moles of hydrogen atoms.How many grams of pure glucose can be formed from 75.0 grams of oxygen? That is, how many grams of glucose contain 75.0 grams of oxygen atoms?
Components of Nutrition
Christopher Cumo in Ancestral Diets and Nutrition, 2020
Glucose is one of several sugars available in foods. All cannot receive treatment here, but a handful has played important dietary and historical roles. Fructose, along with glucose, is the sugar in honey, high fructose corn syrup (HFCS), and many fruits and vegetables. Fructose has the same formula as glucose but a different structure and a unique metabolic pathway in the body. Chemists categorize the two as isomers because of these properties. Among natural sugars, fructose tastes sweetest. Sweetness is potent in HFCS, examined in Chapter 11, a product of corn starch. In the 1960s, American and Japanese chemists treated corn starch with enzymes to generate corn syrup. Addition of the enzyme xylose isomerase converted some of the resulting glucose into fructose such that HFCS is typically 45 percent glucose and 55 percent fructose, though the latter may be up to 90 percent.28 By comparison, sucrose, discussed below, is roughly half glucose and half fructose.
The physiology of glucose metabolism
Janet Titchener in Diabetes Management, 2020
The second source of glucose is from food. When food is digested, it is broken down into the basic metabolic components of carbohydrates, proteins and fats. These are either used immediately or stored as energy for future use. Ingested carbohydrates (along with a small percentage of ingested protein) are directly converted into glucose in the gut and absorbed into the blood. This blood glucose is taken up immediately by the body’s cells to support bodily functions (e.g. walking, thinking, pumping of the heart), cellular repair and growth. Some of the glucose is transported to the liver to replenish stores and, if we eat more than is needed for current cellular function, the glucose is converted into long-term energy stores – i.e. the person gains weight.
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
Lifestyle changes concerning food have led to the incorporation of refined sugars like glucose, fructose, and sucrose into the diet. These sweetening agents have been commercialized and included in processed foods such as confectionaries, soft drinks, energy bars, and sports drinks. The dairy industry uses these to sweeten dairy products such as packaged milkshakes and sweets. In addition to being sweeteners, glucose is the main source for all our energy needs and its levels are tightly regulated through insulin and glucagon. The inclusion of sucrose and the super sweetener, fructose, which is most commonly obtained from high fructose corn syrup (HCFS) throws the metabolic regulation in complete shambles24. High consumption of these products coupled with a sedentary lifestyle has been a high-risk factor for diabetes, hypertension, obesity, and other metabolic diseases2. Recent studies have linked fructose with non-communicable diseases (NCDs): neurodegenerative diseases like Alzheimer’s25 and Parkinson’s; neuroinflammation7,8 and muscle denervation14. And yet, knowledge of its subcellular effects has not been resolved.
The investigation of protective effects of glucagon-like peptide-1 (GLP-1) analogue exenatide against glucose and fructose-induced neurotoxicity
Published in International Journal of Neuroscience, 2019
Asghar Khalilnezhad, Dilek Taskiran
Glucose and fructose are structurally different from each other with the same chemical form (C6H12O6). Glucose is the main source of energy, while the fructose is not essential for any physiological function in the body. As shown in previous studies, high levels of fructose and glucose in the bloodstream are known to produce extensive glycation damage to vulnerable proteins. These damaged proteins that are collectively known as advanced glycation end products (AGEs), play a critical role in aging, diabetes, atherosclerosis and neurodegenerative diseases. Both excess of glucose and fructose is closely linked with accelerated AGEs formation. Despite studies investigating the relationship between high fructose consumption and the development of fatty liver, obesity and type 2 diabetes mellitus (T2DM), there is still limited data concerning the effects of high fructose on neuronal cells [7,8].
Ketogenic diet: overview, types, and possible anti-seizure mechanisms
Published in Nutritional Neuroscience, 2021
Mohammad Barzegar, Mohammadreza Afghan, Vahid Tarmahi, Meysam Behtari, Soroor Rahimi Khamaneh, Sina Raeisi
The LGIT, introduced in 2005, as another effective alternative dietary approach for DRE management [30]. In this dietary treatment, the extreme carbohydrate restriction of the other KDs is liberalized. The high carbohydrate-containing foods such as rice, bread potatoes, watermelon, and bagels are restricted to the low glycemic index foods which produce relatively small changes in blood glucose. A measure of a food’s tendency to cause a glucose elevation in serum is considered as the glycemic index [13,31]. The glycemic index of a specific food can be evaluated by calculating the incremental area the blood glucose response curve after administering the specified amount of that food in comparison to a same amount of the reference glucose [13]. The glycemic index of reference glucose is considered as 100 therefore, a particular food with a 50 glycemic index produces 50% of the area under the curve [31]. The diets with glycemic index less than 50 (such as meat, dairy, and some fruits and whole grain breads as well) are allowed in LGIT. This dietary treatment has nearly similar efficacy compared to the classic KD, however it is more palatable and easy to implementation [13]. The efficacy of LGIT is comparable with classic KD. Muzykewicz et al. evaluated the efficacy of LGIT in 76 DRE patients. A greater than 50% reduction in seizure frequency was recognized in 42%, 50%, 54%, 64%, and 66% of the patients after 1, 3, 6, 9, and 12 months, respectively.