Glucose (Glucose)

Other names: α-D-Glucopyranose, Glucosum anhydricum, Dextrose, Saccharum amylaceum

Harm score: 2 (Derivatives of natural substances)

Glucose, also known as α-D-Glucopyranose, Glucosum anhydricum, Dextrose or Saccharum amylaceum, is a simple sugar that belongs to the carbohydrate group. It is the energy source of every cell in the human body. It comes from fruits and other sweet foods, but also from those that contain starch (such as potatoes or cereals), since starch is a polymer of glucose, in other words, it consists of many glucose molecules joined together. Its other uses are found in medicine, in the treatment of hypoglycaemia or to perform an oral glucose tolerance test to diagnose diabetes.

Glucose also plays an important role in the food industry. It is used as a sweetener in beverages, yoghurt, chocolates, ice creams, ice cream, desserts, fruit jams and many other products. It is also known as dextrose and is sometimes hidden in food under the name E960. Glucose is also an important ingredient in sports drinks as it is able to quickly replenish a drop in blood sugar and provide quick energy. In the pharmaceutical industry, it is often used as a basis for the production of medicines.