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sugar
Also known as sugars
thumb|Sugars (clockwise from top-left): white refined, unrefined, brown sugar|brown, unprocessed cane sugar
AI overview
Sugar is a sweet-tasting carbohydrate that comes in different forms, ranging from white refined sugar to brown and unprocessed cane sugar. It matters because it's a widely used ingredient in food and beverages and serves as an important source of energy in the human diet.
AI-generated from the Wikipedia summary — may 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
~29 min read
Article
36 sectionsContents
- 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.