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EntityQ11002· pop 207· linked from 5,060 articles

sugar

Also known as sugars

thumb|Sugars (clockwise from top-left): white refined, unrefined, brown sugar|brown, unprocessed cane sugar

OverviewAI-generated

Sugar is an instance of an excipient, sweetener, and commodity. It is a subclass of carbohydrate, mixture, food ingredient, and stimulant foodstuff. The term is named after the suffix -ose. Sugar is described by sources including the Brockhaus and Efron Encyclopedic Dictionary, the Explanatory Dictionary of the Living Great Russian Language, Gujin Tushu Jicheng, and the Encyclopædia Britannica 11th edition. It has the characteristic of hygroscopy.

The subject appears in the Commons category "Sugars" and the gallery "Sugar." It is on the focus list of Wikipedia:List of articles all languages should have and Wikipedia:Vital articles/Level/4. Sugar is referenced by 5,060 other encyclopedia articles. A PubMed query for sugar yields a count of 629,655. The carbon footprint of sugar is 1.8. It is different from maltose, glucose, carbohydrate, and sucrose, though it is said to be the same as carbohydrate.

Synthesized by Vinony from 16 facts across 3 sources: Wikidata, PubMed, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Research

629,655 papers

Impact of sugar on the body, brain, and behavior.ReviewFrontiers in bioscience (Landmark edition) · 2018Freeman CR, Zehra A, Ramirez V et al.DOI: 10.2741/4704
Dietary sugar consumption and health: umbrella review.BMJ (Clinical research ed.) · 2023Huang Y, Chen Z, Chen B et al.DOI: 10.1136/bmj-2022-071609
The Impact of Free Sugar on Human Health-A Narrative Review.ReviewNutrients · 2023Gillespie KM, Kemps E, White MJ et al.DOI: 10.3390/nu15040889
The neural basis of sugar preference.ReviewNature reviews. Neuroscience · 2022Liu WW, Bohórquez DVDOI: 10.1038/s41583-022-00613-5
Added Sugar and Dental Caries in Children: A Scientific Update and Future Steps.ReviewDental clinics of North America · 2019Chi DL, Scott JMDOI: 10.1016/j.cden.2018.08.003
Sugar addiction: is it real? A narrative review.ReviewBritish journal of sports medicine · 2018DiNicolantonio JJ, O'Keefe JH, Wilson WLDOI: 10.1136/bjsports-2017-097971
An update on sugar allocation and accumulation in fruits.ReviewPlant physiology · 2023Ren Y, Liao S, Xu YDOI: 10.1093/plphys/kiad294
Sugar transport in thermophiles: Bridging lignocellulose deconstruction and bioconversion.ReviewJournal of industrial microbiology & biotechnology · 2024Tjo H, Conway JMDOI: 10.1093/jimb/kuae020

via PubMed

~29 min read

Encyclopedic overview

36 sections

Contents

Etymology
History
Chemistry
Monosaccharides
Disaccharides
Polysaccharides
Sources
Production
Sugar
Sugarcane
Sugar beet
Refining
Forms and uses
Crystal size
Densities
Shapes
Brown sugars
Liquid sugars
Burnt sugars and caramels
Other sweeteners
Consumption
Nutrition and flavour
Health effects
Obesity and metabolic syndrome
Cancer
Cognition
Tooth decay
Nutritional displacement
Recommended dietary intake
Society and culture
Gallery
See also
References
Sources
Further reading
External links

thumb|Sugars (clockwise from top-left): white refined, unrefined, brown sugar|brown, unprocessed cane sugar

Sugar () is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (two molecules of glucose). White sugar is almost pure sucrose. During digestion, compound sugars are hydrolysed into simple sugars.

Excerpted from Wikipedia’s “sugar” article, available under the CC BY-SA 4.0 licence.