fructose

The d-isomer (also referred to as fruit sugar, levoglucose, levulose, and d-arabino-2-hexulose) is a 2-ketohexose that is physiologically the most important of the ketohexoses and one of the two products of sucrose hydrolysis; it is metabolized or converted to glycogen in the absence of insulin. [L. fructus, fruit, + -ose]

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fruc·tose 'frək-.tōs, 'frük-, 'fru̇k-, -.tōz n

1) an optically active sugar C₆H₁₂O₆ that differs from glucose in having a ketonic rather than an aldehydic carbonyl group

2) the very sweet soluble levorotatory D-form of fructose that occurs esp. in fruit juices and honey called also levulose

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n.

a simple sugar found in honey and in such fruit as figs. Fructose is one of the two sugars in sucrose. Fructose from the diet can be used to produce energy by the process known as glycolysis, which takes place in the liver. Fructose is important in the diet of diabetics since, unlike glucose, fructose metabolism is not dependent on insulin.

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fruc·tose (frookґtōs) [L. fructus fruit] chemical name: D-fructose. A ketohexose found in honey and many sweet fruits and as a component of many di- and polysaccharides; it is obtainable by inversion of aqueous solutions of sucrose and subsequent separation of fructose from glucose. Called also fructopyranose, fruit sugar, and levulose. [USP] an official preparation of fructose, administered intravenously in solution as a fluid and nutrient replenisher.