sugars

Sugars, also known as simple carbohydrates or monosaccharides, are water-soluble molecules that serve as a primary source of energy for living organisms. They are characterized by their sweet taste and chemical structure, typically composed of carbon, hydrogen, and oxygen atoms in a ratio of approximately 1:2:1. Common examples include glucose, fructose, and galactose.

Sugars can be classified into simple sugars (monosaccharides and disaccharides) and complex carbohydrates (polysaccharides). Monosaccharides like glucose and fructose are the basic building blocks of more complex carbohydrates. Disaccharides, such as sucrose (table sugar) and lactose, consist of two monosaccharide units linked together. Polysaccharides like starch and glycogen are long chains of glucose molecules and serve as energy storage in plants and animals.

Sugars are essential for various biological functions, including providing immediate energy, forming structural components, and participating in metabolic pathways. In humans, dietary sugars are absorbed into the bloodstream and used for energy production, primarily through cellular respiration.

While sugars are vital for life, excessive consumption of added sugars has been associated with health issues such as obesity, type 2 diabetes, and dental caries. Consequently, many health guidelines recommend limiting intake of free sugars, particularly those added during food processing or prepared at home.

In industrial applications, sugars are used in food manufacturing, fermentation processes (such as producing alcohol and biofuels), and pharmaceuticals. They are naturally found in fruits, vegetables, grains, and dairy products, providing not only energy but also other nutrients and phytochemicals that support health.