Sugar dietary sources

There are many phenolic substances in plants and thus in foods. Rich dietary sources of phenolics include fruits, tea, coffee, cocoa, and processed foods derived from these, such as wine. At high levels, and in particular when sugar levels are low, phenols impart an astrin-gency, bitterness, and color to foods. In red wine, unsweetened tea, and chocolate products, the taste is heavily influenced by the presence of phenolics. Therefore, an assessment of phenolic content in food is of great importance. 

The major dietary source of fructose is the disaccharide sucrose (table sugar), but it is also present as the monosaccharide in fruit and in com syrup, which is used as a sweetener. 

A monosaccharide obtained from dietary sources, either as the free sugar or as a part of the sucrose molecule. It is normally metabolized by the liver and kidney to glucose. Two inborn errors of fructose metabolism have been described ... 

Give examples of dietary sources of each of the following common sugars glucose, fructose, sucrose, and lactose. 

Inulin has no sweetness and possesses a bland taste. Physiologically, inulin behaves as a dietary fibre. At relatively high dose levels (15-40 g/day) it can have a prebiotic effect (i.e. it can selectively promote the growth of beneficial bacteria in the colon) and at high dose levels it may also have a laxative effect (Kolida el al., 2002). This is dependent on the specific composition of the product and the degree of polymerisation, which can vary. The caloric value for inulin is 1 kcal/g. Its use in soft drinks is as a fibre source, prebiotic and partial sugar replacer. 

Date pulp is low in fat and protein but rich in sugars, mainly fructose and glucose, making it a potent source of caloric energy. It contains excellent amounts of amino acids for protein dietary minerals such as selenium, potassium, calcium, magnesium, manganese, and iron several B vitamins vitamin C omega fatty acids phytosterols and both insoluble and prebi-... 

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