As carbohydrates, sugars play many important roles in our food. They are a source of calories and, in addition to sweetening, perform many essential technical functions both in processed foods and in foods prepared in the home. However, the complex terminology used to describe sugars can be confusing. Communications regarding the definitions of various sugars, the role of sugars in our food and...

The use of 24-hour urinary sucrose and fructose as potential biomarkers for sugars consumption was investigated in two studies of 21 healthy participants living in a volunteer suite where dietary intake was known and all specimens collected. The dose-response was assessed in 12 males using a randomized crossover design of three diets containing constant levels of 63, 143, and 264 g of sugars fo...

Studies were carried out by the grapevine berries sprayed with copper hydroxide (Kocide 3000) to assess its quality in terms of reducing sugars, non reducing sugars, total sugars and acidity. The total, reducing and non reducing sugars were higher in the grapevine berries sprayed with Copper hydroxide comparing with that of control plots. Fruit quality was improved in Copper hydroxide (Kocide 3...

Carbohydrates are global foodstuffs and important energy sources. They also influence many physiologic functions, including brain function and physical performance and are ultimately related to human health. In 1998, ILSI Japan formed a team to conduct research on "The Medical and Nutritional Aspects of Sugars." The research included studies of several new aspects of the metabolic characteristi...

Sugars have a long history of safe use in foods. Placed on the Food and Drug Administration’s list of foods that are ‘‘generally recognized as safe’’ in 1958, sugars and the health aspects of sugar consumption continue to be evaluated. Recent research has focused on several potential sugars and health relationships, sugar consumption and nutritional quality of the diet, recommendations for suga...

Sugars are central to a plant’s raison d’etre as products of photosynthesis. They are the ultimate source of energy and carbon skeletons for all biomolecules, and they provide the material out of which a plant builds its cell walls, fibers, and wood. Thus, regulation of any activity involved in biosynthesis of sugars, especially Suc (the major transport form of carbon in plants), is of utmost i...

BACKGROUND A 2-day forum was convened to (1) discuss ways to translate the 2009 American Heart Association added sugars recommendations into actions in areas such as regulation, food labeling, nutrient content claims, and practical application in the American diet; (2) review surveillance methodology and metrics for tracking and understanding the impact of reducing added sugars in the diet; and...

A convenient and efficient method for selective replacement of the primary hydroxyl groups of sugars by chlorine with concomitant O-formylation, compatible with the presence of a variety of functional groups, has been developed using the Vilsmeier-Haack reaction. Sugars having free primary hydroxyl groups mostly afforded the chloro-O-formylated product while sugars devoid of primary hydroxyl gr...

A dynamic relation exists between sugars and oral health. Diet affects the integrity of the teeth; quantity, pH, and composition of the saliva; and plaque pH. Sugars and other fermentable carbohydrates, after being hydrolyzed by salivary amylase, provide substrate for the actions of oral bacteria, which in turn lower plaque and salivary pH. The resultant action is the beginning of tooth deminer...

Taste is an early stage in food and drink selection for most animals [1, 2]. Detecting sweetness indicates the presence of sugar and possible caloric content. However, sweet taste can be an unreliable predictor of nutrient value because some sugars cannot be metabolized. In addition, discrete sugars are detected by the same sensory neurons in the mammalian [3] and insect [4, 5] gustatory system...