DGlukose

D-Glucose, commonly known as dextrose, is an aldohexose monosaccharide and one of the most important biological sugars. It is the dextrorotatory enantiomer of glucose and is the form most abundant in nature and in human metabolism. In solution it rapidly mutarotates between its cyclic alpha- and beta-D-glucopyranose forms.

D-Glucose occurs widely in nature, notably in fruits, honey, and plant juices. Commercially it is produced from starch, typically corn, by hydrolysis to glucose and subsequent purification. It is a central building block in many carbohydrates, appearing as a constituent of sucrose, starch, and glycoproteins.

Chemically, D-glucose has the formula C6H12O6. In solution, it exists primarily as cyclic forms, with two anomers, alpha and beta, distinguished by the orientation of the hydroxyl group at the anomeric carbon. It is highly water-soluble and has a sweet taste that is generally considered less intense than sucrose.

Biologically, D-glucose is a principal energy source for nearly all organisms. In humans, it is the main substrate for glycolysis, producing ATP. It is transported into cells by glucose transporters (GLUT family), with uptake in many tissues not requiring insulin, while uptake in muscle and adipose tissue is enhanced by insulin signaling.

In medical and food contexts, D-glucose is used as an intravenous fluid (dextrose solutions) and as a sweetener in foods. It is also employed in rapid treatment of hypoglycemia and in various nutrition products, where precise glucose concentrations are important. Synonyms include dextrose and grape sugar.