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|Section2= |Section5= |Section6= |Section7= }} Glucose is a sugar with the molecular formula C6H12O6. The name "glucose" () comes from the Greek word γλυκος, meaning "sweet wine, must".〔Thénard, Gay-Lussac, Biot, and Dumas (1838) ("Rapport sur un mémoire de M. Péligiot, intitulé: Recherches sur la nature et les propriétés chimiques des sucres" ) (Report on a memoir of Mr. Péligiot, titled: Investigations on the nature and chemical properties of sugars), ''Comptes rendus'' … , 7 : 106–113. (From page 109 ): ''"Il résulte des comparaisons faites par M. Péligot, que le sucre de raisin, celui d'amidon, celui de diabètes et celui de miel ont parfaitement la même composition et les mêmes propriétés, et constituent un seul corps que nous proposons d'appeler ''Glucose'' (1). … (1) γλευχος, moût, vin doux."'' It follows from the comparisons made by Mr. Péligot, that the sugar from grapes, that from starch, that from diabetes and that from honey have exactly the same composition and the same properties, and constitute a single substance that we propose to call ''glucose'' (1) … (1) γλευχος, must, sweet wine.〕 The suffix "-ose" is a chemical classifier, denoting a carbohydrate. It is also known as grape sugar. With 6 carbon atoms, it is classed as a hexose, a sub-category of monosaccharides. α-D-glucose is one of the 16 aldose stereoisomers. The D-isomer (D-glucose), also known as dextrose, occurs widely in nature, but the L-isomer (L-glucose) does not. Glucose is made during photosynthesis from water and carbon dioxide, using energy from sunlight. The reverse of the photosynthesis reaction, which releases this energy, is a very important source of power for cellular respiration. Glucose is stored as a polymer, in plants as starch and in animals as glycogen. Glucose can be obtained by hydrolysis of carbohydrates such as milk, cane sugar, maltose, cellulose, glycogen etc. It is however, manufactured by hydrolysis of cornstarch by steaming and diluting acid.〔"glucose." The Columbia Encyclopedia, 6th ed.. 2015. Encyclopedia.com. 17 Nov. 2015 ==Function in biology== Glucose is the most widely used aldohexose in living organisms. One possible explanation for this is that glucose has a lower tendency than other aldohexoses to react non-specifically with the amine groups of proteins. This reaction – glycation – impairs or destroys the function of many proteins.〔 Glucose's low rate of glycation can be attributed to it having a more stable cyclic form compared to other aldohexoses, which means it spends less time than they do in its reactive open-chain form.〔 The reason for glucose having the most stable cyclic form of all the aldohexoses is due to its hydroxy groups (with the exception of the hydroxy group on the anomeric carbon of D-glucose) being in the equatorial position. Many of the long-term complications of diabetes (e.g., blindness, renal failure, and peripheral neuropathy) are probably due to the glycation of proteins or lipids. In contrast, enzyme-regulated addition of sugars to protein is called glycosylation and is essential for the function of many proteins. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Glucose」の詳細全文を読む スポンサード リンク
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