The most common naturally occurring\u00a0monosaccharides\u00a0are\u00a0D-glucose,\u00a0D-mannose,\u00a0D-fructose, and\u00a0D-galactose among the hexoses and\u00a0D-xylose and\u00a0L-arabinose among the pentoses. In a special sense,\u00a0D-ribose and 2-deoxy-D-ribose are\u00a0ubiquitous\u00a0because they form the carbohydrate component of ribonucleic acid (RNA) and deoxyribonucleic acid (DNA), respectively; these\u00a0sugars\u00a0are present in all\u00a0cells\u00a0as components of\u00a0nucleic acids.<\/p>\n\n\n\n D-Xylose, found in most\u00a0plants\u00a0in the form of a\u00a0polysaccharide\u00a0called xylan, is prepared from corncobs, cottonseed hulls, or straw by chemical breakdown of xylan.\u00a0D-Galactose, a common\u00a0constituent\u00a0of both\u00a0oligosaccharides\u00a0and\u00a0polysaccharides, also occurs in carbohydrate-containing\u00a0lipids, called glycolipids, which are found in the\u00a0brain\u00a0and other nervous tissues of most animals. Galactose is generally prepared by acid hydrolysis (breakdown involving water) of\u00a0lactose, which is composed of\u00a0galactose\u00a0and glucose. Since the\u00a0biosynthesis\u00a0of galactose in animals occurs through intermediate\u00a0compounds\u00a0derived directly from glucose, animals do not require galactose in the diet. In fact, in most human populations the majority of people do not retain the ability to manufacture the\u00a0enzyme\u00a0necessary to\u00a0metabolize\u00a0galactose after they reach the age of four, and many individuals possess a hereditary defect known as\u00a0galactosemia\u00a0and never have the ability to metabolize galactose.<\/p>\n\n\n\n D-Glucose (from the Greek word\u00a0glykys<\/em>, meaning \u201csweet\u201d), the naturally occurring form, is found in fruits, honey,\u00a0blood, and, under abnormal conditions, in\u00a0urine. It is also a constituent of the two most common naturally found\u00a0disaccharides,\u00a0sucrose\u00a0and lactose, as well as the\u00a0exclusive\u00a0structural unit of the polysaccharides\u00a0cellulose,\u00a0starch, and\u00a0glycogen. Generally,\u00a0D-glucose is prepared from either potato starch or\u00a0cornstarch.<\/p>\n\n\n\n D-Fructose, a ketohexose, is one of the\u00a0constituents\u00a0of the\u00a0disaccharide\u00a0sucrose and is also found in uncombined form in honey, apples, and tomatoes. Fructose, generally considered the sweetest\u00a0monosaccharide, is prepared by sucrose\u00a0hydrolysis\u00a0and is metabolized by humans.<\/p>\n","protected":false},"excerpt":{"rendered":" Monosaccharides Sources The most common naturally occurring\u00a0monosaccharides\u00a0are\u00a0D-glucose,\u00a0D-mannose,\u00a0D-fructose, and\u00a0D-galactose among the hexoses and\u00a0D-xylose and\u00a0L-arabinose among the pentoses. In a special sense,\u00a0D-ribose and 2-deoxy-D-ribose are\u00a0ubiquitous\u00a0because they form the carbohydrate component of ribonucleic acid (RNA) and deoxyribonucleic acid (DNA), respectively; these\u00a0sugars\u00a0are present in all\u00a0cells\u00a0as components of\u00a0nucleic acids. Some naturally occurring monosaccharides sugar sources L-arabinose mesquite gum, wheat bran […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1751","post","type-post","status-publish","format-standard","hentry","category-carbohydrates"],"Cooking_time":"","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=1751"}],"version-history":[{"count":1,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1751\/revisions"}],"predecessor-version":[{"id":1752,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/1751\/revisions\/1752"}],"wp:attachment":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=1751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=1751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=1751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Some naturally occurring monosaccharides<\/th><\/tr><\/thead> sugar<\/th> sources<\/th><\/tr> L-arabinose<\/th> mesquite gum, wheat bran<\/td><\/tr> D-ribose<\/th> all living cells; as component of ribonucleic acid<\/td><\/tr> D-xylose<\/th> corncobs, seed hulls, straw<\/td><\/tr> D-ribulose<\/th> as an intermediate in photosynthesis<\/td><\/tr> 2-deoxy-D-ribose<\/th> as constituent of deoxyribonucleic acid<\/td><\/tr> D-galactose<\/th> lactose, agar, gum arabic, brain glycolipids<\/td><\/tr> D-glucose<\/th> sucrose, cellulose, starch, glycogen<\/td><\/tr> D-mannose<\/th> seeds, ivory nut<\/td><\/tr> D-fructose<\/th> sucrose, artichokes, honey<\/td><\/tr> L-fucose<\/th> marine algae, seaweed<\/td><\/tr> L-rhamnose<\/th> poison-ivy blossom, oak bark<\/td><\/tr> D-mannoheptulose<\/th> avocado<\/td><\/tr> D-altroheptulose<\/th> numerous plants<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n