n. a simple sugar with six carbon atoms. Hexose sugars are the sugars most frequently found in food. The most important hexose is *glucose.
(dextrose) n. a simple sugar containing six carbon atoms (a hexose). Glucose is an important source of energy in the body and the sole source of energy for the brain. Free glucose is not found in many foods (grapes are an exception); however, glucose is one of the constituents of both sucrose and starch, both of which yield glucose after digestion. Glucose is stored in the body in the form of *glycogen. The concentration of glucose in the blood is maintained at around 5 mmol/l by a variety of hormones, principally *insulin and *glucagon. If the blood-glucose concentration falls below this level neurological and other symptoms may result (see hypoglycaemia). Conversely, if the blood-glucose level is raised above its normal level, to 10 mmol/l, the condition of *hyperglycaemia develops. This is a symptom of *diabetes mellitus.... glucose
n. a compound, similar to a hexose sugar, that is a constituent of some cell phospholipids. Inositol is present in many foods, in particular in the bran of cereal grain. It is sometimes classified as a vitamin but it can be synthesized by most animals and there is no evidence that it is an essential nutrient in humans.... inositol
n. a simple sugar having the general formula (CH2O)n. Monosaccharides may have between three and nine carbon atoms, but the most common number is five or six. Monosaccharides are classified according to the number of carbon atoms they possess. Thus trioses have three carbon atoms, tetroses four, pentoses five, and hexoses six. The most abundant monosaccharide is glucose (a hexose).... monosaccharide
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