Professional Documents
Culture Documents
In 1747, Andreas Marggraf was the first to isolate glucose.[4] Glucose is on the
World Health Organization's List of Essential Medicines, the most important
medications needed in a basic health system.[5] The name glucose derives through
the French from the Greek ??????, which means "sweet," in reference to must, the
sweet, first press of grapes in the making of wine.[6][7] The suffix "-ose" is a
chemical classifier, denoting a carbohydrate.
Contents
1 Function in biology
1.1 Energy source
1.2 Glycolysis
1.3 Precursors
2 Medical uses
2.1 Glucose in diabetes
2.2 Hypoglycemia management
3 Structure and nomenclature
3.1 Open-chain form
3.2 Cyclic forms
3.3 Rotational isomers
4 Physical properties
4.1 Solutions
4.2 Solid state
4.3 Optical activity
5 Production
5.1 Biosynthesis
5.2 Commercial
6 Sources and absorption
7 History
8 See also
9 References
10 Further reading
11 External links
Function in biology
Glucose is the most widely used aldohexose in most living organisms. One possible
explanation for this is that glucose has a lower tendency than other aldohexoses to
react nonspecifically with the amine groups of proteins.[8] This
reaction�glycation�impairs or destroys the function of many proteins.[8] Glucose's
low rate of glycation can be attributed to its having a more stable cyclic form
compared to other aldohexoses, which means it spends less time than they do in its
reactive open-chain form.[8] The reason for glucose having the most stable cyclic
form of all the aldohexoses is that its hydroxy groups (with the exception of the
hydroxy group on the anomeric carbon of D-glucose) are in the equatorial position.
Many of the long-term complications of diabetes (e.g., blindness, kidney failure,
and peripheral neuropathy) are probably due to the glycation of proteins or lipids.
[9] In contrast, enzyme-regulated addition of sugars to protein is called
glycosylation and is essential for the function of many proteins.[10]
Energy source
Glucose is a ubiquitous fuel in biology. It is used as an energy source in most
organisms, from bacteria to humans, through either aerobic respiration, anaerobic
respiration, or fermentation. Glucose is the human body's key source of energy,
through aerobic respiration, providing about 3.75 kilocalories (16 kilojoules) of
food energy per gram.[11] Breakdown of carbohydrates (e.g., starch) yields mono-
and disaccharides, most of which is glucose. Through glycolysis and later in the
reactions of the citric acid cycle and oxidative phosphorylation, glucose is
oxidized to eventually form carbon dioxide and water, yielding energy mostly in the
form of ATP. The insulin reaction, and other mechanisms, regulate the concentration
of glucose in the blood.
Glucose supplies almost all the energy for the brain,[12] so its availability
influences psychological processes. When glucose is low, psychological processes
requiring mental effort (e.g., self-control, effortful decision-making) are
impaired.[13][14][15][16]
Compound C00031 at KEGG Pathway Database. Enzyme 2.7.1.1 at KEGG Pathway Database.
Compound C00668 at KEGG Pathway Database. Reaction R01786 at KEGG Pathway Database.
In anaerobic respiration, one glucose molecule produces a net gain of two ATP
molecules (four ATP molecules are produced during glycolysis through substrate-
level phosphorylation, but two are required by enzymes used during the process).
[20] In aerobic respiration, a molecule of glucose is much more profitable in that
a maximum net production of 30 or 32 ATP molecules (depending on the organism)
through oxidative phosphorylation is generated.[21]
[[File:
GlycolysisGluconeogenesis_WP534
[[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]][[
]]
|{{{bSize}}}px|alt=Glycolysis and Gluconeogenesis edit]]
Glycolysis and Gluconeogenesis edit
The interactive pathway map can be edited at WikiPathways:
"GlycolysisGluconeogenesis_WP534".
Precursors
Organisms use glucose as a precursor for the synthesis of several important
substances. Starch, cellulose, and glycogen ("animal starch") are common glucose
polymers (polysaccharides). Some of these polymers (starch or glycogen) serve as
energy stores, while others (cellulose and chitin, which is made from a derivative
of glucose) have structural roles. Oligosaccharides of glucose combined with other
sugars serve as important energy stores. These include lactose, the predominant
sugar in milk, which is a glucose-galactose disaccharide, and sucrose, another
disaccharide which is composed of glucose and fructose. Glucose is also added onto
certain proteins and lipids in a process called glycosylation. This is often
critical for their functioning. The enzymes that join glucose to other molecules
usually use phosphorylated glucose to power the formation of the new bond by
coupling it with the breaking of the glucose-phosphate bond.
Other than its direct use as a monomer, glucose can be broken down to synthesize a
wide variety of other biomolecules. This is important, as glucose serves both as a
primary store of energy and as a source of organic carbon. Glucose can be broken
down and converted into lipids. It is also a precursor for the synthesis of other
important molecules such as vitamin C (ascorbic acid).
Medical uses
Glucose in diabetes
Diabetes is a metabolic disorder where the body is unable to regulate levels of
glucose in the blood either because of a lack of insulin in the body or the
failure, by cells in the body, to respond properly to insulin. Each of these
situations can be caused by persistently high elevations of blood glucose levels,
through pancreatic burnout and insulin resistance. The pancreas is the organ
responsible for the secretion of insulin. Insulin is a hormone that regulates
glucose levels, allowing the body's cells to absorb and use glucose. Without it,
glucose cannot enter the cell and therefore cannot be used as fuel for the body's
functions.[22] If the pancreas is exposed to persistently high elevations of blood
glucose levels, the insulin-producing cells in the pancreas could be damaged,
causing a lack of insulin in the body. Insulin resistance occurs when the pancreas
tries to produce more and more insulin in response to persistently elevated blood
glucose levels. Eventually, the rest of the body becomes resistant to the insulin
that the pancreas is producing, thereby requiring more insulin to achieve the same
blood glucose-lowering effect, and forcing the pancreas to produce even more
insulin to compete with the resistance. This negative spiral contributes to
pancreatic burnout, and the disease progression of diabetes.
Hypoglycemia management
Glucose tablets
Individuals with diabetes or other conditions that result in low blood sugar often
carry small amounts of sugar in various forms. One sugar commonly used is glucose,
often in the form of glucose tablets (glucose pressed into a tablet shape sometimes
with one or more other ingredients as a binder), hard candy, or sugar packet.
Open-chain form
Each of the four carbons C-2 through C-5 is a stereocenter, meaning that its four
bonds connect to four different substituents. (Carbon C-2, for example, connects to
-(C=O)H, -OH, -H, and -(CHOH)4H.) In D-glucose, these four parts must be in a
specific three-dimensional arrangement. Namely, when the molecule is drawn in the
Fischer projection, the hydroxyls on C-2, C-4, and C-5 must be on the right side,
while that on C-3 must be on the left side.
The positions of those four hydroxyls are exactly reversed in the Fischer diagram
of L-glucose. D- and L-glucose are two of the 16 possible aldohexoses; the other 14
are allose, altrose, galactose, gulose, idose, mannose, and talose, each with two
enantiomers, �D-� and �L-�.
It is important to note that the linear form of glucose makes up less than 3% of
the glucose molecules in a water solution. The rest is one of two cyclic forms of
glucose that are formed when the hydroxyl group on carbon 5 (C5) bonds to the
aldehyde carbon 1 (C1).
Cyclic forms
Cyclic forms of glucose
.
From left to right: Haworth projections and ball-and-stick structures of the a- and
�- anomers of D-glucopyranose (top row) and D-glucofuranose (bottom row)
In solutions, the open-chain form of glucose (either "D-" or "L-") exists in
equilibrium with several cyclic isomers, each containing a ring of carbons closed
by one oxygen atom. In aqueous solution however, more than 99% of glucose
molecules, at any given time, exist as pyranose forms. The open-chain form is
limited to about 0.25% and furanose forms exists in negligible amounts. The terms
"glucose" and "D-glucose" are generally used for these cyclic forms as well. The
ring arises from the open-chain form by an intramolecular nucleophilic addition
reaction between the aldehyde group (at C-1) and either the C-4 or C-5 hydroxyl
group, forming a hemiacetal linkage, -C(OH)H-O-.
The reaction between C-1 and C-5 yields a six-membered heterocyclic system called a
pyranose, which is a monosaccharide sugar (hence "�ose") containing a derivatised
pyran skeleton. The (much rarer) reaction between C-1 and C-4 yields a five-
membered furanose ring, named after the cyclic ether furan. In either case, each
carbon in the ring has one hydrogen and one hydroxyl attached, except for the last
carbon (C-4 or C-5) where the hydroxyl is replaced by the remainder of the open
molecule (which is -(C(CH2OH)HOH)-H or -(CHOH)-H, respectively).
The ring-closing reaction makes carbon C-1 chiral, too, since its four bonds lead
to -H, to -OH, to carbon C-2, and to the ring oxygen. These four parts of the
molecule may be arranged around C-1 (the anomeric carbon) in two distinct ways,
designated by the prefixes "a-" and "�-". When a glucopyranose molecule is drawn in
the Haworth projection, the designation "a-" means that the hydroxyl group attached
to C-1 and the -CH2OH group at C-5 lies on opposite sides of the ring's plane (a
trans arrangement), while "�-" means that they are on the same side of the plane (a
cis arrangement). Therefore, the open-chain isomer D-glucose gives rise to four
distinct cyclic isomers: a-D-glucopyranose, �-D-glucopyranose, a-D-glucofuranose,
and �-D-glucofuranose. These five structures exist in equilibrium and interconvert,
and the interconversion is much more rapid with acid catalysis.
The rings are not planar, but are twisted in three dimensions. The glucopyranose
ring (a or �) can assume several non-planar shapes, analogous to the "chair" and
"boat" conformations of cyclohexane. Similarly, the glucofuranose ring may assume
several shapes, analogous to the "envelope" conformations of cyclopentane.
In the solid state, only the glucopyranose forms are observed, forming colorless
crystalline solids that are highly soluble in water and acetic acid but poorly
soluble in methanol and ethanol. They melt at 146 �C (295 �F) (a) and 150 �C (302
�F) (�), and decompose at higher temperatures into carbon and water.
Rotational isomers
Each glucose isomer is subject to rotational isomerism. Within the cyclic form of
glucose, rotation may occur around the O6-C6-C5-O5 torsion angle, termed the ?-
angle, to form three staggered rotamer conformations called gauche-gauche (gg),
gauche-trans (gt) and trans-gauche (tg).[23] There is a tendency for the ?-angle to
adopt a gauche conformation, a tendency that is attributed to the gauche effect.
Physical properties
Solutions
Glucose 5%
All forms of glucose are colorless and easily soluble in water, acetic acid, and
several other solvents. They are only sparingly soluble in methanol and ethanol.
Solid state
Depending on conditions, three major solid forms of glucose can be crystallised
from water solutions: a-glucopyranose, �-glucopyranose, and �-glucopyranose
hydrate.[26]
Optical activity
Whether in water or in the solid form, D- (+) glucose is dextrorotatory, meaning it
will rotate the direction of polarized light clockwise as seen looking toward the
light source. The effect is due to the chirality of the molecules, and indeed the
mirror-image isomer, L- (-)glucose, is levorotatory (rotates polarized light
counterclockwise) by the same amount. The strength of the effect is different for
each of the five tautomers.
Note that the D- prefix does not refer directly to the optical properties of the
compound. It indicates that the C-5 chiral center has the same handedness as that
of D-glyceraldehyde (which was so labeled because it is dextrorotatory). The fact
that D-glucose is dextrorotatory is a combined effect of its four chiral centers,
not just of C-5; and indeed some of the other D-aldohexoses are levorotatory.
Production
Metabolism of common monosaccharides and some biochemical reactions of glucose
Biosynthesis
[icon]
This section needs expansion with: a rigorous, sourced description of glucose
biosynthesis in the major phylogenetic divisions. You can help by adding to it.
(November 2016)
In plants and some prokaryotes, glucose is a product of photosynthesis.[27]
Photosynthesis is when plants use sunlight to convert six carbon dioxide molecules
and six water molecules, into one glucose molecule and six oxygen molecules.
Glucose is also formed by the breakdown of polymeric forms of glucose�glycogen (in
animals and fungi) or starch (in plants); the cleavage of glycogen is termed
glycogenolysis,[citation needed] of starch, starch degradation.[28] In animals,
glucose is synthesized in the liver and kidneys from non-carbohydrate
intermediates, such as pyruvate, lactate and glycerol, in the process of
gluconeogenesis.[citation needed] In some deep-sea bacteria, glucose is produced by
chemosynthesis.[citation needed]
Commercial
Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops
can be used as the source of starch. Maize, rice, wheat, cassava, corn husk and
sago are all used in various parts of the world. In the United States, corn starch
(from maize) is used almost exclusively. Most commercial glucose occurs as a
component of invert sugar, a roughly 1:1 mixture of glucose and fructose. In
principle, cellulose could be hydrolysed to glucose, but this process is not yet
commercially practical.[26] Glucose syrup, also known as corn syrup, is essentially
a purified aqueous solution of saccharides obtained from edible starch that has a
dextrose equivalency (DE) of 20 or more. Dried corn syrup is glucose syrup with the
water removed. Glucose has a DE of 100; dried maltodextrin has a DE of less than
20. Corn syrup has a DE between 20 and 95.[29]
In the lumen of the duodenum and small intestine, the glucose oligo- and
polysaccharides are broken down to monosaccharides by the pancreatic and intestinal
glycosidases. Other polysaccharides cannot be processed by the human intestine and
require assistance by intestinal flora if they are to be broken down; the most
notable exceptions are sucrose (fructose-glucose) and lactose (galactose-glucose).
Glucose is then transported across the apical membrane of the enterocytes by SLC5A1
(SGLT1), and later across their basal membrane by SLC2A2 (GLUT2).[31]
History
[icon]
This section needs expansion with: a proper encyclopedic description of the history
establishing the importance of the molecule, balancing the importance in chemistry
with its importance in biochemistry, physiology, and medicine. You can help by
adding to it. (November 2016)
Glucose was first isolated from raisins in 1747 by the German chemist Andreas
Marggraf.[4][32] Since glucose is a basic necessity of many organisms, a correct
understanding of its chemical makeup and structure contributed greatly to a general
advancement in organic chemistry. This understanding occurred largely as a result
of the investigations of Emil Fischer, a German chemist who received the 1902 Nobel
Prize in Chemistry for his findings.[33] The synthesis of glucose established the
structure of organic material and consequently formed the first definitive
validation of Jacobus Henricus van 't Hoff's theories of chemical kinetics and the
arrangements of chemical bonds in carbon-bearing molecules.[34] Between 1891 and
1894, Fischer established the stereochemical configuration of all the known sugars
and correctly predicted the possible isomers, applying van 't Hoff's theory of
asymmetrical carbon atoms.
See also
2,5-Dimethylfuran, a potential glucose-based biofuel
Caramelization
Fludeoxyglucose (18F)
Glucan
Glucose transporter (GLUT)
GLUT1
GLUT2
Glycated hemoglobin
Peritoneal dialysis
Sugars in wine
Trinder glucose activity test
References
Boerio-Goates, Juliana (1991), "Heat-capacity measurements and thermodynamic
functions of crystalline a-D-glucose at temperatures from 10K to 340K", J. Chem.
Thermodynam., 23 (5): 403�09, doi:10.1016/S0021-9614(05)80128-4
Ponomarev, V. V.; Migarskaya, L. B. (1960), "Heats of combustion of some amino-
acids", Russ. J. Phys. Chem. (Engl. Transl.), 34: 1182�83
"glucose." The Columbia Encyclopedia, 6th ed.. 2015. Encyclopedia.com. 17 Nov.
2015 http://www.encyclopedia.com Archived 2009-04-26 at the Wayback Machine..
Encyclopedia of Food and Health. Academic Press. 2015. p. 239. ISBN 9780123849533.
Archived from the original on 2018-02-23.
"WHO Model List of Essential Medicines" (PDF). World Health Organization. October
2013. Archived (PDF) from the original on 23 April 2014. Retrieved 22 April 2014.
"Online Etymology Dictionary". Etymonline.com. Archived from the original on 2016-
11-26. Retrieved 2016-11-25.
Th�nard, Gay-Lussac, Biot, and Dumas (1838) "Rapport sur un m�moire de M.
P�ligiot, intitul�: Recherches sur la nature et les propri�t�s chimiques des
sucres" Archived 2015-12-06 at the Wayback Machine. (Report on a memoir of Mr.
P�ligiot, titled: Investigations on the nature and chemical properties of sugars),
Comptes rendus, 7 : 106�13. From page 109 Archived 2015-12-06 at the Wayback
Machine.: "Il r�sulte des comparaisons faites par M. P�ligot, que le sucre de
raisin, celui d'amidon, celui de diab�tes et celui de miel ont parfaitement la m�me
composition et les m�mes propri�t�s, et constituent un seul corps que nous
proposons d'appeler Glucose (1). � (1) ??e????, mo�t, vin doux." It follows from
the comparisons made by Mr. P�ligot, that the sugar from grapes, that from starch,
that from diabetes and that from honey have exactly the same composition and the
same properties, and constitute a single substance that we propose to call glucose
(1) � (1) ??e????, must, sweet wine.
Bunn, H. F.; Higgins, P. J. (1981). "Reaction of monosaccharides with proteins:
possible evolutionary significance". Science. 213 (4504): 222�24.
Bibcode:1981Sci...213..222B. doi:10.1126/science.12192669.
High Blood Glucose and Diabetes Complications: The buildup of molecules known as
AGEs may be the key link, American Diabetes Association, 2010, ISSN 0095-8301
Essentials of Glycobiology. Ajit Varki (ed.) (2nd ed.). Cold Spring Harbor
Laboratories Press. ISBN 978-0-87969-770-9. Archived from the original on 2016-12-
06.
"Chapter 3: Calculation of the Energy Content of Foods � Energy Conversion
Factors", Food energy � methods of analysis and conversion factors, FAO Food and
Nutrition Paper 77, Rome: Food and Agriculture Organization, 2003, ISBN 92-5-
105014-7, archived from the original on 2010-05-24
"Blood Brain Barrier and Cerebral Metabolism (Section 4, Chapter 11) Neuroscience
Online: An Electronic Textbook for the Neurosciences | Department of Neurobiology
and Anatomy � The University of Texas Medical School at Houston".
Neuroscience.uth.tmc.edu. Archived from the original on 2016-11-17. Retrieved 2016-
11-25.
Fairclough, Stephen H.; Houston, Kim (2004), "A metabolic measure of mental
effort", Biol. Psychol., 66 (2): 177�90, doi:10.1016/j.biopsycho.2003.10.001, PMID
15041139
Gailliot, Matthew T.; Baumeister, Roy F.; DeWall, C. Nathan; Plant, E. Ashby;
Brewer, Lauren E.; Schmeichel, Brandon J.; Tice, Dianne M.; Maner, Jon K. (2007),
"Self-Control Relies on Glucose as a Limited Energy Source: Willpower is More than
a Metaphor" (PDF), J. Personal. Soc. Psychol., 92 (2): 325�36, doi:10.1037/0022-
3514.92.2.325, PMID 17279852, archived (PDF) from the original on 2017-08-18
Gailliot, Matthew T.; Baumeister, Roy F. (2007), "The Physiology of Willpower:
Linking Blood Glucose to Self-Control", Personal. Soc. Psychol. Rev., 11 (4):
303�27, doi:10.1177/1088868307303030, PMID 18453466
Masicampo, E. J.; Baumeister, Roy F. (2008), "Toward a Physiology of Dual-Process
Reasoning and Judgment: Lemonade, Willpower, and Expensive Rule-Based Analysis",
Psychol. Sci., 19 (3): 255�60, doi:10.1111/j.1467-9280.2008.02077.x, PMID 18315798
Clarke, S. F; Foster, J. R (2012). "A history of blood glucose meters and their
role in self-monitoring of diabetes mellitus". British journal of biomedical
science. 69 (2): 83�93. PMID 22872934. Archived from the original on 2017-02-15.
"Diagnosing Diabetes and Learning About Prediabetes". American Diabetes
Association. Archived from the original on 2017-07-28. Retrieved 2018-02-20.
Bonadonna, Riccardo C; Bonora, Enzo; Del Prato, Stefano; Saccomani, Maria;
Cobelli, Claudio; Natali, Andrea; Frascerra, Silvia; Pecori, Neda; Ferrannini,
Eleuterio; Bier, Dennis; DeFronzo, Ralph A; Gulli, Giovanni (July 1996). "Roles of
glucose transport and glucose phosphorylation in muscle insulin resistance of
NIDDM" (PDF). Diabetes. 45 (7): 915�25. doi:10.2337/diab.45.7.915. PMID 8666143.
Retrieved March 5, 2017.
Medical Biochemistry at a Glance @Google books, Blackwell Publishing, 2006, p. 52,
ISBN 978-1-4051-1322-9, archived from the original on 2018-02-23
Medical Biochemistry at a Glance @Google books, Blackwell Publishing, 2006, p. 50,
ISBN 978-1-4051-1322-9, archived from the original on 2018-02-23
Estela, Carlos (2011) "Blood Glucose Levels," Undergraduate Journal of
Mathematical Modeling: One + Two: Vol. 3: Iss. 2, Article 12.
For methyl a-D-glucuopyranose at equilibrium, the ratio of molecules in each
rotamer conformation is reported to be 57% gg, 38% gt, and 5% tg. See Kirschner,
Karl N.; Woods, Robert J. (2001), "Solvent interactions determine carbohydrate
conformation", Proc. Natl. Acad. Sci. USA, 98 (19): 10541�45,
Bibcode:2001PNAS...9810541K, doi:10.1073/pnas.191362798, PMC 58501?Freely
accessible, PMID 11526221.[non-primary source needed]
McMurry, John E. (1988), Organic Chemistry (2nd ed.), Brooks/Cole, p. 866, ISBN
0534079687.
Juaristi, Eusebio; Cuevas, Gabriel (1995), The Anomeric Effect, CRC Press, pp.
9�10, ISBN 0-8493-8941-0
Fred W. Schenck "Glucose and Glucose-Containing Syrups" in Ullmann's Encyclopedia
of Industrial Chemistry 2006, Wiley-VCH, Weinheim.
doi:10.1002/14356007.a12_457.pub2
"Chemistry for Biologists: Photosynthesis". www.rsc.org. Archived from the
original on 2016-08-04. Retrieved 2018-02-05.
Smith, Alison M.; Zeeman, Samuel C.; Smith, Steven M. (2005). "Starch
Degradation". Annu. Rev. Plant Biol. 56: 73�98.
doi:10.1146/annurev.arplant.56.032604.144257. PMID 15862090.
BeMiller, James N. & Whistler, Roy L., eds. (2009). Starch: Chemistry and
Technology. Food Science and Technology (3rd ed.). New York: Academic Press. ISBN
008092655X. Retrieved 25 November 2016.
"Carbohydrates and Blood Sugar". The Nutrition Source. 2013-08-05. Archived from
the original on 2017-01-30. Retrieved 2017-01-30 � via Harvard T.H. Chan School of
Public Health.
Ferraris, Ronaldo P. (2001), "Dietary and developmental regulation of intestinal
sugar transport", Biochem. J., 360 (Pt 2): 265�76, doi:10.1042/0264-6021:3600265,
PMC 1222226?Freely accessible, PMID 11716754, archived from the original on 2006-
04-04
Marggraf (1747) "Experiences chimiques faites dans le dessein de tirer un
veritable sucre de diverses plantes, qui croissent dans nos contr�es" Archived
2016-06-24 at the Wayback Machine. [Chemical experiments made with the intention of
extracting real sugar from diverse plants that grow in our lands], Histoire de
l'acad�mie royale des sciences et belles-lettres de Berlin, pp. 79�90. From page
90: Archived 2014-10-27 at the Wayback Machine. "Les raisins secs, etant humect�s
d'une petite quantit� d'eau, de maniere qu'ils mollissent, peuvent alors etre
pil�s, & le suc qu'on en exprime, etant depur� & �paissi, fournira une espece de
Sucre." (Raisins, being moistened with a small quantity of water, in a way that
they soften, can be then pressed, and the juice that is squeezed out, [after] being
purified and thickened, will provide a sort of sugar.)
Emil Fischer, Nobel Foundation, archived from the original on 2009-09-03,
retrieved 2009-09-02
Fraser-Reid, Bert, "van't Hoff's Glucose", Chem. Eng. News, 77 (39): 8
Further reading
Levine R (1986). "Monosaccharides in Health and Disease". Annu. Rev. Nutr. 6:
211�24. doi:10.1146/annurev.nu.06.070186.001235. Retrieved 25 November 2016.
R�der PV, Wu B, Liu Y, Han W (2016). "Pancreatic Regulation of Glucose
Homeostasis". Exp. Mol. Med. 48 (3, March): e219�. doi:10.1038/emm.2016.6. PMC
4892884?Freely accessible. PMID 26964835.
External links
Glucose Mass Spectrum
Wikimedia Commons has media related to Glucose.
International Chemical Safety Card 0865
vte
Diagnostic agents (V04)
vte
Glycogenesis and glycogenolysis metabolic intermediates
vte
Glycolysis metabolic pathway
vte
Inborn error of carbohydrate metabolism: monosaccharide metabolism disorders
(E73�E74, 271)
Including glycogen storage diseases (GSD)
vte
Types of carbohydrates
vte
Sugar (as food commodity)
Authority control Edit this at Wikidata
LCCN: sh85055360 NDL: 00560931
Tabletten.JPGPharmacy and pharmacology portalWHO Rod.svgMedicine portal
Categories: GlycolysisGlucoseChemical pathologyNutritionWorld Health Organization
essential medicines
Navigation menu
Not logged inTalkContributionsCreate accountLog inArticleTalkReadEditView
historySearch
Search Wikipedia
Main page
Contents
Featured content
Current events
Random article
Donate to Wikipedia
Wikipedia store
Interaction
Help
About Wikipedia
Community portal
Recent changes
Contact page
Tools
What links here
Related changes
Upload file
Special pages
Permanent link
Page information
Wikidata item
Cite this page
Print/export
Create a book
Download as PDF
Printable version
In other projects
Wikimedia Commons
Languages
???????
?????
??????
?????
??????
??????
?????
??????
????
87 more
Edit links
This page was last edited on 10 August 2018, at 19:13 (UTC).
Text is available under the Creative Commons Attribution-ShareAlike License;
additional terms may apply. By using this site, you agree to the Terms of Use and
Privacy Policy. Wikipedia� is a registered trademark of the Wikimedia Foundation,
Inc., a non-profit organization.
Privacy policyAbout WikipediaDisclaimersContact WikipediaDevelopersCookie
statementMobile viewWikimedia Foundation Powered by MediaWiki