Glucose

Glucose(C₆H₁₂O₆, also known as D-glucose, dextrose, and blood sugar) is a six carbon aldose (hexose) monosaccharide, the main source of energy in most animals and plants. It can be found in almost all plants, because it is the product of photosynthesis. In humans, it is the major source of energy via the formation of adenosine tri-phosphate (ATP) in a process called oxidative phosphorylation, the end point of mammalian cellular respiration.

Absorption in humans

Upon ingesting glucose, it is absorbed into the blood stream by the small intestine, carried to the liver via the portal vein where a portion is stored as glycogen or transformed into triacylglycerols (triglycerides) and packaged with specific proteins generating Very Low Density Lipoproteins (VLDLs). These lipid-protein particles then re-enter the circulation where they are hydrolyzed by the endothelial bound enzyme lipoprotein lipase (LPL) into Intermediate and Low Density Lipoproteins (LDLs), ultimately yielding free fatty acids and monoglycerides. These molecules are absorbed by adipocytes (fat cells) where they are reassembled into fats and stored as energy reserves. In addition to the liver, glucose is also stored as glycogen in skeletal muscle cells.

Pathology involving glucose

When there is insufficient glucose in your body, a person may start experiencing the symptoms of hypoglycemia. Because the lack of glucose inhibits your cells from operating properly, you will feel fatigued, light headed, and nauseous. In most cases, the sympathetic nervous system is triggered resulting in tremors, nervousness, and anxiety. In extreme cases, people can go into comas.

A common disorder called diabetes mellitus is caused by a defect in normal glucose homeostasis. This occurs when one's body does not generate enough insulin due to autoimmune destruction of insulin secreting Beta-cells in the pancreas, or because body cells have been rendered "insulin resistant". The latter is precipitated by obesity or a genetic factor that causes dysfunctional cell signaling when insulin binds to its plasma membrane receptor.

Other uses

Glucose is used a lot in cooking, especially baking and making various types of sweets. It is used so commonly in baking because it is readily fermented, or fed on, by yeast. It is used to make a lot of candies and frostings because it doesn't crystallize easily.