Glucose is the most abundant monosaccharide in nature. The most important role of glucose is to provide energy for cells. It is a veritable "biological fuel" for the body, especially the brain. What other functions does glucose and what are its sources?

Glucoseor dextrose isan organic compound with the chemical formula C6H12O6 . It was first isolated in 1747 from … raisins.

Glucose is a compound that belongs to simple sugars (monosaccharides), namely hexoses. Glucose is inas a white crystalline powder with a sweet taste of . It dissolves very well in water, but does not change its pH.

Glucose and its role in the body

Glucose is primarily used as a"biological fuel"to generate energy during aerobic cellular respiration. In the first step, biochemical reactions convert glucose intotwo pyruvate molecules.Subsequently, pyruvate is incorporated into the citric acid cycle and the respiratory chain to form adinosine-5-triphosphate (ATP).

ATP is atype of cellular "battery",that is constantly charged and the energy stored in it is essential for virtually every process in the body.

The brain uses the most glucose, while beingthe most sensitive organ to glucose deficiency . An adult brain uses about 120 grams of glucose a day.

Glucose has the ability to bind to itself or to other monosaccharides, such as fructose,to form di- or polysaccharides . Two molecules of glucose linked together make m altose, and the combination of glucose and fructose makes sucrose.

When there is excess glucose in the body, it can be stored as spare substances. Then the glucose, forming long branched chains, forms starch (in plants) or glycogen (in animals). Additionally, in plants, glucose chains can formcellulose,which is a building component of the plant cell wall. Cellulose, forming stiff and long threads, arranged in parallel, is an element of stiff fragments of plants, e.g. wood.

Glucose, in addition to being a source of energy for cells, is alsoa source of organic carbon . Hence she isused as a precursor for the synthesis of many biochemical molecules, e.g. vitamin C and amino acids.

In addition, glucose is essential in the glycosylation process, which is the process of attaching sugar residues to other molecules. Then, glycoproteins, glycolipids, peptidoglycans and so-called nucleosides are formed. compounds with biologically important functions.

What are the sources of glucose?

Glucose is themost abundant monosaccharide in naturee. Plants are able to produce glucose from carbon dioxide, water and solar energy in the process of photosynthesis. This is possible thanks to the specialized biochemical pathways found in chloroplasts. Animal cells do not have such possibilities.

Glucose in the human body comes primarily from plant food sources. Glucose is abundant in:

  1. fruitsuch as figs, bananas, apples, grapes, plums, cherries;
  2. dried fruit ;
  3. vegetablessuch as onions, peppers, corn and honey.

The source of glucose is also white sugar,which is used to sweeten coffee, tea and baking cakes. The food industry commonly usesglucose syruporglucose-fructose syrup.It can be found in juices, carbonated drinks, cakes, cookies, jams and breakfast cereals .

Glucose is also found instarchy productsh, including :

  • potatoes,
  • pasta,
  • kasach,
  • rice,
  • corn.

In the body, starch is broken down into glucose with the participation of special enzymes.Excess glucose is stored in the liverand muscles as glycogen, or it can be synthesized from other molecules, such as proteins, through a process called gluconeogenesis. Both processes allow you to maintain a constant level of glucose in the blood between meals or during fasting.

Remember, however, that although glucose is an indispensable "biological fuel" that maintains the basic life processese, its excess supplied with food causes he alth problemslike:

  • obesity,
  • diabetes,
  • cardiovascular diseases,
  • cancer.

Read also: What to replace sugar with? LIST of he althy sugar substitutes

Glucose: hormone regulation

In order to maintain normal vital functions, the animals' blood glucose must be constantly maintained at an appropriate level by endocrine mechanisms.Central role in regulationpancreasfull of glucose. Endocrine cells that are concentrated in the pancreas in the so-called islets of Langerhans, secrete two hormones:insulin and glucagon .

Insulin is produced by the beta cells of the Langerhans islets and its secretion is stimulated by the increase in blood glucose after eating a meal. Insulin is responsible, inter alia, for transporting glucose to tissues using specialized transporters (GLUT) and lowering blood glucose levels.

Excess glucose is stored as glycogenor converted into fatty acids and glycerol, which are stored in adipose tissue.

The hormone thathas the opposite effect of insulin is glucagon , and it is produced by the alpha cells of the Langerhans islets. Glucagon is released when the blood glucose level becomes too low. It causes, among others. breakdown of glycogen in the liver and release of glucose into the blood.

Thanks to this, it maintains a constant level of glucose between meals. The glycogen stores in the liver are sufficient to maintain normal glucose levels for several hours. After the glycogen stores are depleted, the process of gluconeogenesis and the production of glucose from amino acids or glycerol is started.

Does glucose have a good effect on he alth?

Optimal blood glucose levels should be in therange of 70-99 mg / dl. Abnormal glucose levels in the blood may result from disturbed hormonal regulation of this substance and result from two situations:

  • glucose level too high (hyperglycaemia)
  • too low blood glucose (hypoglycaemia)

Blood glucose testing should be regularly performed on people with:

  • obesity,
  • hypothyroidism,
  • overactive adrenal glands,
  • family history of diabetes,
  • pregnant.

The indications for the test are also the following symptoms, which may indicate increased blood glucose and diabetes:

  • excessive thirst, weakness,
  • recurring infections,
  • passing large amounts of urine frequently (so-called pollakiuria).

Glucose testing is performed on fasting venous blood . If its value is ≥126 mg / dl and the aforementioned symptoms occur, diabetes is diagnosed.

However, in the case of abnormal fasting blood glucose, i.e. when the fasting glucose value is between100 and 125 mg / dl (so-called pre-diabetes),a glucose curve should be performed .

This test measures your fasting blood glucoseandin the first and second hours after administration of 75 g of glucose. If your glucose value is ≥200 mg / dL in the second hour, this indicates diabetes.

Abnormalities in blood glucose levels may also be related to its low level, when itsconcentration drops below 70 mg / dl (the so-called hypoglycaemia ).

The brain is the most sensitive to glucose deficiencybecause practically all the glucose is delivered to the brain.

Hence, too low glucose level manifests itself in mental confusion, problems with concentration. Other symptoms include severe hunger, weakness, restlessness, increased heart rate, trembling hands and sleepiness.The causes of hypoglycaemia can be :

  • insulin overdose
  • not eating a meal after injecting insulin
  • postprandial syndrome following gastric surgery
  • insulin-secreting tumor
  • adrenal insufficiency

Read also: Oral glucose load test (sugar curve) - what is it?

Glucose: what is the Maillard reaction?

The Maillard reaction is anon-enzymatic process between amino acids andsimple sugars such as glucose. The reaction takes place when food is processed under the influence of high temperature, giving it a dark color, aroma and taste, e.g. frying onions, toasting bread, roasting coffee beans.

The Maillard reaction can also take place in the body. It happens when you eat products with a high content of simple sugars, e.g. sweets.Once glucose enters the bloodstream, it begins to react with the body's proteins , e.g. hemoglobin, in red blood cells to form glycated hemoglobin.

Glycated hemoglobin is alaboratory marker that evaluates the average blood glucose concentration in the last 3 months . It is used, inter alia, in for monitoring diabetes therapy.

In addition to hemoglobin, other proteins in the body are damaged. The most dangerous are damage to proteins that do not regenerate, such as the myelin sheaths in neurons or the lens in the eye. Hence, Maillard reactions in equal tissues are responsible fordiabetes complications such as nerve damage and cataracts.

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What is glucose used for?

Glucose isindustrially produced from starch(obtained from corn, rice, wheat, rye or potatoes) by enzymatic hydrolysis using amylase or acids. Then glucose syrup is made from glucose, whichis used, inter alia, in the production of confectionery products such as candies, toffee and confectionery pomades.

In foodglucose is used as a sweetener, humectant, or to add volumeand create a soft mouthfeel.

Glucose has also found application in medicine. Glucose, as an intravenous solution,is on the World He alth Organization's list of essential medicinesand is used in:

  • hyper- and isootonic dehydration,
  • hypoglycaemia (e.g. after insulin overdose),
  • prophylaxis and treatment of ketoacidosis and acidosis in cases of starvation,
  • in liver parenchyma damage,
  • parenteral nutrition,
  • recovery period,
  • porphyria,
  • states of hypovolemia as a means of short-term increasing the volume of circulating blood,
  • as a solvent or thinner of drugs, e.g. potassium and magnesium compounds.

Glucose is also available in tablet or powder form asdietary supplementand is used as a supplement:

  • glucose deficiency in the body caused by post-insulin hypoglycemia,
  • glucose deficiencies associated with nicotine craving in smokers or people in the period of nicotine abstinence,
  • a low-calorie, low-carbohydrate diet.

Read also: Blood sugar (glucose) - test. Standards, results [TABLE]

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The glycemic index is a classification offoods based on their effect on blood glucose levels 2-3 hours after consumption. The higher the glycemic index of the product, the higher the blood glucose level after its consumption.

Products with a high glycemic index are e.g. potatoes, corn flakes, watermelon, baguette. Products with a low glycemic index are, for example :

  • nuts,
  • eggplant,
  • lettuce,
  • lentils,
  • spinach,
  • mandarins.

Many popular diets around the world are based on foods with a low glycemic index because they are believed to have a beneficial effect on he alth. One such diet is the Montignac diet.

About the authorKarolina Karabin, MD, PhD, biologistmolecular, laboratory diagnostician, Cambridge Diagnostics Polska A biologist by profession, specializing in microbiology, and a laboratory diagnostician with over 10 years of experience in laboratory work. A graduate of the College of Molecular Medicine and a member of the Polish Society of Human Genetics. Head of research grants at the Laboratory of Molecular Diagnostics at the Department of Hematology, Oncology and Internal Diseases of the Medical University of Warsaw. She defended the title of doctor of medical sciences in the field of medical biology at the 1st Faculty of Medicine of the Medical University of Warsaw. Author of many scientific and popular science works in the field of laboratory diagnostics, molecular biology and nutrition. On a daily basis, as a specialist in the field of laboratory diagnostics, he runs the content department at Cambridge Diagnostics Polska and cooperates with a team of nutritionists at the CD Dietary Clinic. He shares his practical knowledge on diagnostics and diet therapy of diseases with specialists at conferences, training sessions, and in magazines and websites. She is particularly interested in the influence of modern lifestyle on molecular processes in the body.

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