Glucose Determination by Biosensors

Volume 1 • Issue 6 • 1000e119 Biochem Anal Biochem ISSN:2161-1009 Biochem, an open access journal Sugars constitute a class of biocomponents, which can reach in plants an amount of almost 50% of their dried weight. Glucose, fructose and saccharose are found in significant amounts in fruits and honey. Glucose or dextrose occurs naturally in fruits and vegetables as the primary product of photosynthesis. Most ingested carbohydrates (saccharose, lactose, starch) are converted to glucose during digestion, and this is the form of sugar that is transported in the bloodstream. Sugars in diet can be naturally occurring or added, and contribute largely to the nutritional value of the foodstuffs in which they are found or incorporated. Naturally occurring sugars are found in fruits and honey (glucose, fructose, saccharose) and milk (lactose). The major sources of added sugars are soft drinks, fruit juices, chocolate, candies, cakes, cookies, pies, dairy desserts and milk products (ice cream, sweetened yogurt and sweetened milk).