Sugar and glucose - what is the difference, how do they differ

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Glucose and sugar. Many between these concepts habitually put an "equal" sign. But is it right? Are glucose and sugar the same thing? This article will be devoted to the answer to this question. We will present the characteristics of these components, find their similarities and differences. Let's define the main types of sugars, their benefits and harm to the body.

What are sugars?

What is the difference between sugar and glucose? To answer this question, we need to imagine what kind of sugars exist in nature, how they are related to each other.

The very first in the classification are simple sugars, monosaccharides. There are three names:

• Glucose. It's dextrose, grape sugar.
• Fructose. Levulose or fruit sugar.
• Galactose.

Next are the disaccharas (or complex sugars). The most important in the category are the following:

• Sucrose. This is the full name of table sugar. Fructose + glucose.
• M altose. Name of m alt sugar. The substance consists of two molecules of the same glucose.
• Lactose. Also known as dairysugar. The name of the compound glucose with galactose.

It is necessary to note such a group as mixed sugars. Among the most common:

• Brown, yellow sugar. This is the name of crude sucrose.
• Invert sugar. The name of the breakdown product of sucrose. It contains equal proportions of fructose and glucose.
• Honey is an invert sugar of natural origin.
• High fructose syrup - contains both glucose and fructose, but the latter is overwhelming here.

Now let's turn to a more detailed description.

Glucose

To outline the difference between sugar and glucose, we need to get acquainted with the characteristics of each of these elements.

Glucose is a sweet-tasting substance. By its nature, it is a monosaccharide (simple sugar), a carbohydrate. This element is found in large quantities in plants. In particular, fruit, berry juice. Lots of glucose in grapes.

The human body can independently obtain glucose - as a result of the breakdown of sucrose. The latter is ordinary table sugar. Our body breaks it down into glucose and fructose respectively.

Glucose is a sugar in nature. As for table sugar, as we have already noted, it consists of fructose and glucose. The latter is a small crystals, odorless and colorless. Glucose dissolves fairly quickly in water. It has an intense sweet taste. But according to this indicator, it is somewhat inferior to sucrose. The intensity of sweetness in glucose is about half that.

Glucose is a useful nutrient for the human body. This is a carbohydrate, thanks to which we get about 50% of vital energy. In addition, glucose protects the human liver from toxins. In the same organ, the element is deposited "in reserve" in the form of a special compound - glycogen. It can be converted back into glucose by the body at any time. And then used for its intended purpose.

Should I use glucose instead of sugar? Yes, on the recommendation of your doctor. It should be noted that glucose dissolved in water is also used for medical purposes. Known intravenous droppers with this component. This is how the human body is supported during serious illnesses, in difficult conditions (after an accident, a surgical operation).

Glucose dropper helps to more easily endure food poisoning or severe intoxication of the body. It is also used to diagnose diabetes. A large amount of glucose is injected intravenously, after which specialists monitor the reaction of the patient's body to this.

Sugar

Continue to display the difference between sugar and glucose. Sugar in this vein is an abbreviated name. So briefly called sucrose, a compound of fructose and glucose. Or what we are used to seeing in the kitchen - table sugar, refined sugar.

We have already noted that this element, once in the human digestive system, breaks down into two components - fructose and sucrose. Because ofThis is what it refers to as disaccharides. Indeed, in the composition of sucrose there are two types of carbohydrates, into which it is split.

What is the difference between glucose and sugar? Glucose is a component of table sugar. As for the latter, its most popular varieties today are beetroot and cane. These are "standards", which are almost pure sucrose without impurities.

Sucrose, like glucose, is a valuable nutrient for our body. Source of energy and vitality for the body. Where is sucrose found? It is an element of plant origin - it is found in fruits, berry and fruit juices.

The largest amount of this carbohydrate is found, respectively, in cane and sugar beets. Therefore, these plants are a valuable raw material for the industrial production of a table product.

What is the difference between sugar and glucose, judging by their appearance? Here, these carbohydrates are practically indistinguishable. Sugar is the same crystals without color and smell. They also dissolve well in water. They have a sweet taste. The difference here is only in the intensity of taste. Sucrose will be twice as sweet as glucose.

Cane or beetroot?

Can glucose be replaced with sugar? The answer depends on what the goals for this are pursued. After all, sucrose contains both glucose and fructose. If in a certain case fructose is harmful to the body, then glucose alone can be used to sweeten food.

Is there a difference between reed andbeet sucrose? Both sugars can be found in stores in the form of crystals and powder. Cane sugar can often be sold unrefined. It will then have not the usual white, but brown.

There are a lot of prejudices associated with cane sugar. In particular, it is considered more beneficial for the body than regular beetroot. But actually it is not. By their properties, these varieties of table sucrose are almost identical.

There is evidence that cane sugar is rich in B vitamins. There is some truth in this statement. But it should be noted that the content of vitamins here is negligible, which is why it does not have any effect on the human body.

Another reason why people prefer cane sugar to beet sugar is the unusual taste of the product. But even here the opinions of nutritionists are ambiguous. It is unrefined, unrefined cane sugar that has a peculiar taste. But we must remember that, without being purified, the product may contain harmful impurities.

Beet sugar is not sold raw. This is due to the fact that this product in its unrefined form has both an unpresentable appearance and a strange taste.

Fructose

Let's take a closer look at this element of sucrose, around which a lot of controversy unfolds. The fructose molecule is very similar in appearance to the glucose molecule. But the slight difference that exists between them makes them dissimilar elements.

Fructose is not recognized by any of the body systems that respond to glucose. In particular,this sugar does not cause the necessary "satiety hormones" to be produced. Fructose is also neglected by the pancreas, which produces insulin.

Our body cannot store fructose in chains, as it does with glucose. There are also no independent ways of splitting this element. In order to use fructose for its intended purpose, the body has to introduce it into the biochemical glucose pathways through enzymatic transformations. For example, in glycolysis. Similar processes occur in the liver, but with an interesting nuance.

Fructose does not turn into glucose here. It enters the processes of glycolysis approximately in the middle of the path. When glucose molecules are already divided into two components. Of course, ultimately, both fructose and glucose will be broken down and converted into the body's universal energy. However, fructose skips directly to the main regulatory step of glycolysis, skipping its initial stages.

And this process is characterized by a negative feedback. What does it mean? If there is too much energy available from glucose, such a connection blocks its amount. With fructose, this cannot be done due to the skip already described.

In other words, if there is too much glucose, our body is able to stop its breakdown. This cannot be done with fructose. If there is a lot of glucose, it remains in the liver in the form of glycogen. If there is a lot of fructose, it will all be processed.

Increased consumption of fructose is fraught for a person with uncontrolled weight gain, obesity. In addition, as we have already noted, in response to a largethe intake of fructose does not produce satiety hormones, which is why the feeling of hunger does not go away.

Obvious difference

How to make glucose from sugar? With this task, our body is already excellently coping. He is able to break down sucrose into fructose and glucose without assistance.

Is it possible for a non-specialist to determine where is sugar and where is glucose? As a rule, no, they taste almost identical. This is the same free-flowing powder, colorless crystals. Glucose may taste less sweet than regular table sugar.

The difference may also be that it dissolves faster in the mouth, only when it hits the tongue. This phenomenon is due to the fact that glucose is a simple sugar. In fact, it begins to be absorbed into the blood while still in the mouth.

Comparing elements

Is there a difference between blood sugar and glucose levels? Essentially, no. Blood sugar refers to the level of glucose in it. Which is right. After all, glucose by its nature is precisely sugar, a monosaccharide. And this is a broader concept than table sugar (in this case, it means only sucrose).

How are these elements different? The first thing to say is that glucose is a monosaccharide, a simple carbohydrate. Sugar (sucrose) is a complex carbohydrate, a disaccharide. Let us turn to the structure of their formulas. Only one carbohydrate will be present in the glucose structure. But there are two of them in the composition of sugar. Moreover, the second one is just glucose.

As for the natural sources of these elements, they are largely similar. They arefound in fruits and vegetables, natural plant juices. But the technical production process of the elements is different.

How are sugar and glucose produced? What is the difference? Making glucose is a more labor intensive process. Sugar is produced easier - from vegetable raw materials (sugar beet or cane). Glucose is industrially obtained by hydrolysis of completely different products - starch or cellulose.

Common features

Here are a few key factors that combine sugar (more correctly - sucrose) and glucose:

• Glucose is necessarily included in the molecular formula of sucrose (regular table sugar).
• Both have a sweet taste.
• These two elements are naturally carbohydrates.
• Both glucose and sucrose are colorless crystals without any odor.
• Both elements of plant origin - they are extracted from berries, fruits, natural juices.

Main differences

Sugar replaces glucose? To some extent, yes. After all, regular table sugar is a combination of glucose and fructose.

Now let's highlight the main differences between these elements. Glucose is distinguished by the following:

• Monosaccharide (only one carbohydrate is present in the molecular formula).
• Twice as sweet as sucrose.
• In industrial production, it is produced from either cellulose or starch.

But the main characteristics of sucrose:

• Disaccharide (in molecularformula two carbohydrates).
• Twice as sweet as its glucose component.
• Produced commercially mainly from sugar beet or cane.

How many grams of glucose are in sugar?

We figured out that sucrose is glucose and fructose. But in what proportions? Table sugar contains 99.98% carbohydrates. Of this, 100 g of the product contains 99.1 g of sugars. Glucose - about half.

And another popular question. In grams - 75 glucose. How much sugar is that? 4 tablespoons regular table sugar.

How much glucose is in a spoonful of sugar? Accordingly, half the mass. So, if on average, a tablespoon of sugar is 25 g of a product, then glucose in this mass is from 12 to 15 g.

Benefits and harms

We have determined that both sucrose and glucose are good for our body. These are sources of carbohydrates, vital energy. Why do nutritionists warn us that eating too much sugar is bad? Are we actually consuming more elements needed for vitality?

Here we must remember that sugars, carbohydrates are found not only in table sugar, but also in a large mass of foods we eat. Even if they do not have a pronounced sweet taste. All plant foods contain sugars (fructose, glucose), as well as starch (it is from it that glucose is synthesized). But we tend to add extra sweetness to these foods.

Notice the pattern: the food that a person does not s alt, he tends to sweeten with sugar. Andwhat is the result? Our bodies have too much s alt and sugar. In this case, sucrose really becomes harmful. It enters the body in volumes, sometimes several times higher than the level that our organs can process.

And these elements do not go anywhere from the body - their excesses are not excreted. The body solves this problem in its own way: it turns sugar molecules into fat molecules. And puts them aside. Thus, problems with excess weight begin, obesity of the body.

Why do most people have such an addiction to sucrose, sweet foods? It comes to us from ancient times. For our ancestors, the sweet taste of vegetables and fruits was a signal that they had found a tasty and he althy product. It remains in the genetic memory.

We must not forget that earlier sugar was very difficult to obtain. Therefore, it was considered a value, a rare delicacy. Today the situation has changed. Sweets, pastries, treats are available in any store. Sugar is one of the most affordable and common products. But human taste buds still regard sweets as extremely he althy and rare food.

Summarize. Both glucose and table sugar are inherently saccharides. The difference is that glucose is a monosaccharide (simple sugar). Table sugar is a disaccharide, sucrose. What are its two constituent elements? Already mentioned glucose and fructose. They are found in sucrose in approximately equal amounts.