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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
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

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Wikidata facts

Image: Sugar 2xmacro.jpg

Show 4 more facts

Commons category: Sugars
Commons gallery: Sugar
carbon footprint: 1.8
exact match: ids.clld.org/parameters/5-850

Sources (4)

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~29 min read

Article

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.