MOLECULE

D-Fructose

D-Fructose, also known as levulosa or beta-levulose, belongs to the class of organic compounds known as c-glycosyl compounds. These are glycoside in which a sugar group is bonded through one carbon to another group via a C-glycosidic bond. D-Fructose is an extremely weak basic (essentially neutral) compound (based on its pKa). D-Fructose exists in all living organisms, ranging from bacteria to humans. Within humans, D-fructose participates in a number of enzymatic reactions. In particular, D-fructose can be biosynthesized from sorbitol through the action of the enzyme sorbitol dehydrogenase. In addition, D-fructose can be biosynthesized from β-D-fructose 2-phosphate; which is mediated by the enzyme 14 kda phosphohistidine phosphatase. The UK’s Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."The word "fructose" was coined in 1857 from the Latin for fructus (fruit) and the generic chemical suffix for sugars, -ose. In humans, D-fructose is involved in fructose intolerance, hereditary. Outside of the human body, D-Fructose has been detected, but not quantified in, several different foods, such as lentils, prairie turnips, purple lavers, elliott's blueberries, and mentha. This could make D-fructose a potential biomarker for the consumption of these foods. D-Fructose is a potentially toxic compound. D-Fructose is expected to be in Cannabis as all living plants are known to produce and metabolize it.