Sugar

Sugars are sweet-tasting, water-soluble carbohydrates, including glucose, fructose, and sucrose. They provide readily available energy and also serve as building blocks in larger carbohydrates.

Monosaccharide: A carbohydrate consisting of a single sugar unit that cannot be hydrolyzed into simpler carbohydrates. Glucose and fructose are monosaccharides, the simplest members of the sugar class.
Digestion: The process by which food is broken into absorbable molecules. Digestive enzymes split many dietary disaccharides into absorbable monosaccharides.
Food preservation: Methods that slow spoilage and extend the usable life of food. High sugar concentrations help preserve jams and other foods by limiting available water.
Dental caries: Tooth decay caused by acids produced when oral bacteria metabolize fermentable carbohydrates. Frequent sugar exposure can feed acid-producing bacteria that damage tooth enamel.
Disaccharide: A carbohydrate made of two monosaccharide units joined by a glycosidic bond. Sucrose is a disaccharide formed from glucose and fructose.
Intestinal absorption: The movement of digested nutrients from the gut into the bloodstream or lymph. Transport proteins carry monosaccharides from the small intestine into circulation.
Caramelization: The chemical breakdown of sugars under heat that produces brown color and complex flavors. Heating sugar transforms its flavor and appearance in cooking.
Obesity: A chronic condition characterized by excess body fat that can impair health. Sugary foods and drinks can add substantial energy to diets, though weight outcomes have many causes.
Glucose: A monosaccharide that serves as a major fuel for cells and a basic unit of many carbohydrates. It is a common sugar in foods and a central fuel in metabolism.
Glycolysis: A sequence of reactions that converts glucose into pyruvate while producing ATP and NADH. Cells can extract energy from glucose through this pathway.

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