| Record Information |
|---|
| Version | 1.0 |
|---|
| Created at | 2020-03-18 23:22:01 UTC |
|---|
| Updated at | 2020-11-18 16:34:37 UTC |
|---|
| CannabisDB ID | CDB006158 |
|---|
| Secondary Accession Numbers | Not Available |
|---|
| Cannabis Compound Identification |
|---|
| Common Name | Fructose |
|---|
| Description | Fructose, or levulose or fruit sugar, is a levorotatory monosaccharide and an isomer of glucose. The chemical formula of fructose is (C6H12O6). . As is the case with all monosaccharides, fructose is a reducing sugar. Pure fructose has a sweet taste similar to cane sugar, but with a "fruity" aroma. Although fructose is a hexose (6-carbon sugar), it generally exists as a 5-member hemiketal ring (a furanose). This structure is responsible for the long metabolic pathway and high reactivity compared to glucose. Fructose is found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. Fructose is found in many foods and is one of the three most important blood sugars along with glucose and galactose. Honey, tree fruits, berries, melons, and some root vegetables, such as beets, sweet potatoes, parsnips, and onions contain fructose, usually in combination with sucrose and glucose. The greatest dietary sources of fructose are high-fructose corn syrup, agave nectar, honey, molasses, maple syrup, fruit and fruit juices. Fructose is also derived from the digestion of sucrose, a disaccharide consisting of glucose and fructose that is broken down by enzymes during digestion. Fructose is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose. It is used as a preservative and an intravenous infusion in parenteral feeding. Fructose is a reducing sugar, as are all monosaccharides. The spontaneous addition of single sugar molecules to proteins, known as glycation, is a significant cause of damage in diabetics. Excessive consumption of fructose (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome (PMID: 26429086 ). Fructose-sweetened food and beverage products cause less of a rise in blood glucose levels than do those manufactured with either sucrose or glucose. |
|---|
| Structure | |
|---|
| Synonyms | | Value | Source |
|---|
| BETA-L-FRUCTO-furanose | ChEBI | | b-L-FRUCTO-furanose | Generator | | Β-L-fructo-furanose | Generator | | b-L-Fructofuranose | Generator | | Β-L-fructofuranose | Generator |
|
|---|
| Chemical Formula | C6H12O6 |
|---|
| Average Molecular Weight | 180.16 |
|---|
| Monoisotopic Molecular Weight | 180.0634 |
|---|
| IUPAC Name | (2S,3R,4R,5S)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol |
|---|
| Traditional Name | β-L-fructofuranose |
|---|
| CAS Registry Number | 41579-20-8 |
|---|
| SMILES | OC[C@@H]1O[C@@](O)(CO)[C@H](O)[C@H]1O |
|---|
| InChI Identifier | InChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m0/s1 |
|---|
| InChI Key | RFSUNEUAIZKAJO-AZGQCCRYSA-N |
|---|
| Chemical Taxonomy |
|---|
| Description | Belongs to the class of organic compounds known as c-glycosyl compounds. These are glycoside in which a sugar group is bonded through one carbon to another group via a C-glycosidic bond. |
|---|
| Kingdom | Organic compounds |
|---|
| Super Class | Organic oxygen compounds |
|---|
| Class | Organooxygen compounds |
|---|
| Sub Class | Carbohydrates and carbohydrate conjugates |
|---|
| Direct Parent | C-glycosyl compounds |
|---|
| Alternative Parents | |
|---|
| Substituents | - C-glycosyl compound
- Pentose monosaccharide
- Monosaccharide
- Tetrahydrofuran
- Secondary alcohol
- Hemiacetal
- Oxacycle
- Organoheterocyclic compound
- Polyol
- Hydrocarbon derivative
- Primary alcohol
- Alcohol
- Aliphatic heteromonocyclic compound
|
|---|
| Molecular Framework | Aliphatic heteromonocyclic compounds |
|---|
| External Descriptors | |
|---|
| Ontology |
|---|
|
| Role | Indirect biological role: |
|---|
| Physical Properties |
|---|
| State | Solid |
|---|
| Experimental Properties | | Property | Value | Reference |
|---|
| Melting Point | 103 °C | Wikipedia | | Boiling Point | Not Available | Not Available | | Water Solubility | 4000 g/L | Wikipedia | | logP | Not Available | Not Available |
|
|---|
| Predicted Properties | [] |
|---|
