Best Price Fructose CAS NO (57-48-7) Available for sale

Fructose, identified by its CAS number 57-48-7, is a simple sugar, or monosaccharide, found naturally in fruits, honey, and certain vegetables. It is commonly referred to as "fruit sugar" due to its abundance in various fruits and its sweet taste. Fructose is a key carbohydrate utilized by the human body for energy production and metabolic processes.

1. Chemical Structure: Monosaccharide Sugar Fructose is a monosaccharide sugar with the molecular formula C6H12O6. It is structurally similar to glucose, another monosaccharide, but with a different arrangement of atoms. Fructose has a ketone functional group (C=O) and is classified as a ketohexose.

2. Natural Occurrence: Abundant in Fruits and Honey Fructose is naturally present in a wide variety of fruits, including apples, grapes, oranges, and berries, where it contributes to their sweet taste. It is also the primary sugar in honey, formed by the enzymatic conversion of sucrose by bees.

3. Sweetness: Sweeter Than Glucose and Sucrose Fructose is significantly sweeter than glucose and sucrose (table sugar) on a weight basis, making it a popular sweetening agent in food and beverage products. Its intense sweetness allows for sugar reduction in formulations while maintaining desired levels of sweetness.

4. Metabolism: Absorption and Utilization Upon consumption, fructose is absorbed into the bloodstream from the small intestine and transported to the liver, where it is metabolized. Fructose metabolism differs from that of glucose, with the liver playing a central role in fructose utilization, conversion, and storage.

5. Glycolysis: Fructose Metabolic Pathway Fructose is metabolized via the fructose metabolic pathway, which involves phosphorylation of fructose to fructose-1-phosphate by the enzyme fructokinase. Subsequent reactions lead to the formation of intermediates that enter glycolysis, the metabolic pathway responsible for energy production.

6. Energy Source: ATP Production Fructose serves as a source of energy for cells by providing substrates for adenosine triphosphate (ATP) production through glycolysis and oxidative metabolism. It is utilized by tissues such as the liver, muscle, and brain for energy generation and metabolic processes.

7. Dietary Sources: Fruits, Honey, and Processed Foods Dietary sources of fructose include fresh fruits, fruit juices, honey, and certain vegetables. Additionally, fructose is commonly added to processed foods and beverages in the form of high-fructose corn syrup (HFCS), a sweetener derived from corn starch.

8. Nutritional Considerations: Carbohydrate Content Fructose contributes to the total carbohydrate content of foods and beverages and provides approximately 4 kilocalories per gram, similar to other carbohydrates. While it is naturally occurring in fruits and honey, excessive consumption of added fructose, particularly in the form of HFCS, has been associated with health concerns.

9. Health Implications: Effects on Metabolic Health High intake of fructose, especially in the form of added sugars, has been linked to metabolic disorders such as obesity, insulin resistance, type 2 diabetes, and non-alcoholic fatty liver disease (NAFLD). Excessive fructose consumption may contribute to weight gain and dyslipidemia, impacting overall metabolic health.

10. Dietary Guidelines: Moderation and Balanced Intake Dietary guidelines recommend consuming fructose in moderation as part of a balanced diet that emphasizes whole fruits, vegetables, and minimally processed foods. Limiting intake of added sugars, including HFCS, can help reduce overall fructose consumption and promote metabolic health.