Fructose--its characteristics, physiology and metabolism
1980
Crapo, Phyllis A. | Olefsky, Jerrold M.
Fructose is a naturally occurring fruit sugar, used in increasing amounts in processed foods and as a table top sweetener. Its greater availability in the U.S. food industry has emphasized its potential use as a special dietary component in treatment of diseases including obesity, diabetes, hypoglycemia, dental caries and alcoholism. Refined fructose occurs either in crystalline form or as high fructose corn syrup. Fructose is more slowly absorbed from the gastrointestinal tract than glucose, and is primarily metabolized by the liver for glucose or triglyceride synthesis or glycolysis. Fructose intolerance has been clinically recognized and parenteral fructose administration is not advised; otherwise no deleterious effects are known. Fructose substitution in the diet does not appear to be therapeutic in treatment of alcohol intoxication or in inducing weight loss. However, therapeutic benefits of fructose have been observed in diabetic and hypoglycemic patients.
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