Reducing sugar
Reducing Sugar
Reducing sugars are a type of carbohydrate that have the ability to reduce certain chemicals through a reaction known as the Maillard reaction. They are so named because they can act as a reducing agent due to their free aldehyde group or free ketone group.
Pronunciation
- /rɪˈdjuːsɪŋ ˈʃʊɡər/
Etymology
The term "reducing sugar" comes from the ability of these sugars to reduce other substances. The word "reduce" in this context is derived from the Latin reducere, meaning "to lead back", and the word "sugar" is derived from the Sanskrit śarkarā, meaning "ground or candied sugar".
Types of Reducing Sugars
Reducing sugars include monosaccharides such as glucose and fructose, and some disaccharides, such as lactose and maltose.
Tests for Reducing Sugars
Tests for reducing sugars include the Benedict's test and Fehling's test, which involve the reaction of the sugar with a copper(II) solution.
Health Implications
In the human body, reducing sugars can react with amino acids or proteins in a process known as glycation, which can lead to the formation of Advanced glycation end-products (AGEs). AGEs have been implicated in various health conditions such as diabetes and Alzheimer's disease.
Related Terms
External links
- Medical encyclopedia article on Reducing sugar
- Wikipedia's article - Reducing sugar
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