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Artykuły w czasopismach na temat „Sugar”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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1

Liu, Keling. "Research on the Effects of High Fructose Corn Syrup on the Fatty Liver Disease and Cardiovascular Disease." Theoretical and Natural Science 76, no. 1 (2025): 43–49. https://doi.org/10.54254/2753-8818/2024.19808.

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Excessive intake of added sugars and fructose has been associated with leading to adverse health outcomes. This article reviews the effects of sugar intake in a variety of ways, categorized as increased body weight fat, fatty liver (NAFLD), and cardiovascular-related diseases in humans. The analysis showed that decreasing consumption of sugar and sugar products significantly reduced weight, whereas increasing consumption of sugar and sugar products, especially from sugary beverages, led to weight gain. In addition, excessive intake of high sugar is associated with the accumulation of liver fat

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COULSTON, ANN M., and RACHEL K. JOHNSON. "Sugar and Sugars." Journal of the American Dietetic Association 102, no. 3 (2002): 351–53. http://dx.doi.org/10.1016/s0002-8223(02)90082-9.

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Debras, Charlotte, Eloi Chazelas, Bernard Srour, et al. "Total and added sugar intakes, sugar types, and cancer risk: results from the prospective NutriNet-Santé cohort." American Journal of Clinical Nutrition 112, no. 5 (2020): 1267–79. http://dx.doi.org/10.1093/ajcn/nqaa246.

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ABSTRACT Background Excessive sugar intake is now recognized as a key risk factor for obesity, type 2 diabetes, and cardiovascular diseases. In contrast, evidence on the sugar–cancer link is less consistent. Experimental data suggest that sugars could play a role in cancer etiology through obesity but also through inflammatory and oxidative mechanisms and insulin resistance, even in the absence of weight gain. Objective The objective was to study the associations between total and added sugar intake and cancer risk (overall, breast, and prostate), taking into account sugar types and sources. M

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4

Makarem, Nour, Elisa V. Bandera, Joseph M. Nicholson, and Niyati Parekh. "Consumption of Sugars, Sugary Foods, and Sugary Beverages in Relation to Cancer Risk: A Systematic Review of Longitudinal Studies." Annual Review of Nutrition 38, no. 1 (2018): 17–39. http://dx.doi.org/10.1146/annurev-nutr-082117-051805.

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High sugar intake may increase cancer risk by promoting insulin–glucose dysregulation, oxidative stress, inflammation, and body adiposity, but epidemiologic evidence is unclear. Associations between dietary sugars and lifestyle-related cancer risk from longitudinal studies were evaluated. We systematically searched PubMed, Embase, and CINAHL and identified 37 prospective cohort studies (1990–2017) reporting multivariable adjusted risk estimates for dietary sugars in relation to cancer. Of 15 and 14 studies on total sugar and sucrose respectively, 11 reported a null association in relation to c

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5

Fernandes, Tatiana, Ana Faria, and Helena Loureiro. "Sources of Free and Added Sugars and Their Nutritional Impact in Diabetic Patients." Diabetology 3, no. 4 (2022): 634–38. http://dx.doi.org/10.3390/diabetology3040049.

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A high consumption of sugar leads to an increase in caloric intake, which in turn will lead to a higher risk of developing health issues. Foods contain both naturally occurring sugars and added sugars. The World Health Organization recommends that the daily intake of free sugars be below 10% of the total daily energy intake. Food performs a key role in maintaining an adequate glycaemic control in people with diabetes. However, there is a low compliance to dietary recommendations, namely in the amount of sugar intake. This review article aims to assess and compare the intake of various types of

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6

An Godshall, Mary. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 87, no. 1 (2004): 286–87. http://dx.doi.org/10.1093/jaoac/87.1.286.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 72, no. 1 (1989): 89–91. http://dx.doi.org/10.1093/jaoac/72.1.89a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 124–25. http://dx.doi.org/10.1093/jaoac/73.1.124.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 146–47. http://dx.doi.org/10.1093/jaoac/74.1.146a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 115–16. http://dx.doi.org/10.1093/jaoac/75.1.115a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 140. http://dx.doi.org/10.1093/jaoac/76.1.140.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 155–56. http://dx.doi.org/10.1093/jaoac/77.1.155a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 156–58. http://dx.doi.org/10.1093/jaoac/78.1.156a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 221–23. http://dx.doi.org/10.1093/jaoac/79.1.221a.

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15

Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 158–60. http://dx.doi.org/10.1093/jaoac/81.1.158a.

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16

Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 258–59. http://dx.doi.org/10.1093/jaoac/69.2.258a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 293–94. http://dx.doi.org/10.1093/jaoac/70.2.293.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 89–90. http://dx.doi.org/10.1093/jaoac/71.1.89.

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Amoutzopoulos, Birdem, Toni Steer, Caireen Roberts, David Collins, and Polly Page. "Free and Added Sugar Consumption and Adherence to Guidelines: The UK National Diet and Nutrition Survey (2014/15–2015/16)." Nutrients 12, no. 2 (2020): 393. http://dx.doi.org/10.3390/nu12020393.

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Monitoring dietary intake of sugars in the population’s diet has great importance in evaluating the efficiency of national sugar reduction programmes. The study objective was to provide a comprehensive assessment of dietary sources of added and free sugars to assess adherence to public health recommendations in the UK population and to consider the impact of different sugar definitions on monitoring. The terms “added sugar” and “free sugar” are different sugar definitions which include different sugar components and may result in different sugar intakes depending on the definition. Dietary int

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20

BAKER, CHARLES W. "Sugar Association response to “Sugar and sugars: Myths and realities”." Journal of the American Dietetic Association 102, no. 6 (2002): 776. http://dx.doi.org/10.1016/s0002-8223(02)90174-4.

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21

Alan Sarsita Putra, Yohanes, Novita Ika Putri, Alberta Rika Pratiwi, Victoria Kristina Ananingsih, and Nathan Franz. "Effect of Betel Lime (Ca(OH)₂) Concentration on the Physicochemical Characteristics of Sugar Palm Juice." Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring 7, no. 1 (2024): 62–76. http://dx.doi.org/10.24167/praxis.v7i1.12683.

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Palm sap is a sugary liquid obtained from tapping palm trees, commonly used to produce various forms of palm sugar, including liquid, solid, and powdered. Reducing sugars, such as glucose and fructose, can inhibit crystallization by binding to sucrose crystals, resulting in smaller crystals and higher water content, which limits the production of molded or powdered sugar. To control reducing sugars, laru (a buffer and antimicrobial solution) is added to prevent their formation. However, in KUP Kadhang Maju, laru is sometimes ineffective in maintaining pH and preventing microbial contamination,

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Husiatynska, Nataliia, Nataliia Hryhorenko, Olha Kalenyk, Mykola Husiatynskyi, and Svitlana Teterina. "Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups." Eastern-European Journal of Enterprise Technologies 4, no. 11(112) (2021): 17–24. http://dx.doi.org/10.15587/1729-4061.2021.237785.

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The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have

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Nataliia, Husiatynska, Hryhorenko Nataliia, Kalenyk Olha, Husiatynskyi Mykola, and Teterina Svitlana. "Studying the process of extracting sugary substances from the stalks of sweet sorghum in the technology of making food syrups." Eastern-European Journal of Enterprise Technologies 4, no. 11 (112) (2021): 17–24. https://doi.org/10.15587/1729-4061.2021.237785.

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The need to intensify the process of extracting sugar substances from sweet sorghum stalks in order to improve the quality and yield of the target product has been substantiated. Existing techniques of sugar substance extraction used in sweet sorghum processing technologies have been analyzed. The application of a combined technique for extracting sugary substances has been proposed implying the production of pressed and diffusion juice. The results of optimizing the press technique of juice extraction from sorghum stalks are given. The equations of material balance of products and sugars have

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24

Griebel-Thompson, Adrianne K., Abigail Murray, Katherine S. Morris, Rocco A. Paluch, Lisette Jacobson, and Kai Ling Kong. "The Association between Maternal Sugar-Sweetened Beverage Consumption and Infant/Toddler Added Sugar Intakes." Nutrients 14, no. 20 (2022): 4359. http://dx.doi.org/10.3390/nu14204359.

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Intake of added sugars during early life is associated with poor health outcomes. Maternal dietary intake influences the intake of their children, but little research investigates the relationship between maternal sugar sweetened beverage (SSB) and infant/toddler added sugar intakes. Our objective was to explore the relationship between maternal total sugars and SSB intakes and infant/toddler added sugar intakes. This cross-sectional study (n = 101) of mother-infant dyads measured maternal dietary intake by food frequency questionnaire and infant intake by three 24-h dietary recalls. Pearson’s

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Soares, André Felipe, Alice Raissa Honorio, Diana Clara Nunes de Lima, and Alline Artigiani Lima Tribst. "Perception and preferences of processed sweet foods: differences between diabetic and nondiabetic consumers." Nutrition & Food Science 51, no. 7 (2021): 1096–112. http://dx.doi.org/10.1108/nfs-01-2021-0011.

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Purpose This paper aims to study how diabetics/pre-diabetics (D) and non-diabetic (regular consumers of sweeteners (C) or not (NC)) perceive and consume sweetened processed food in Brazil. Design/methodology/approach A cross-sectional study (n = 2,204) was carried out to gather information about: consumption of 14 sweetened food/beverage categories, perception of sugar/sweeteners (check-all-that-apply (CATA) test), understanding of sugar claims and socioeconomic/demographic/consume profile. Chi-square test/Fisher exact tests were used to analyze the contingency tables. CATA test results were e

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Leturque, Armelle, Edith Brot-Laroche, and Maude Le Gall. "GLUT2 mutations, translocation, and receptor function in diet sugar managing." American Journal of Physiology-Endocrinology and Metabolism 296, no. 5 (2009): E985—E992. http://dx.doi.org/10.1152/ajpendo.00004.2009.

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Cloned 20 years ago, GLUT2 is a facilitative glucose transporter in the liver, pancreas, intestine, kidney, and brain. It ensures large bidirectional fluxes of glucose in and out the cell due to its low affinity and high capacity. It also transports other dietary sugars, such as fructose and galactose, within the range of physiological concentrations. Sugars and hormones regulate its gene expression. The contribution of GLUT2 to human metabolic diseases previously appeared modest. However, in the past decade, three major features of the GLUT2 protein have been revealed. First, GLUT2 mutations

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Kannappan, Karunanidhi, Preetha Elizabeth Chaly, and Shyam Sivasamy. "Effect of frequent exposures of various indigenous sugars on cariogenicity of a biofilm caries model." Journal of Indian Society of Pedodontics and Preventive Dentistry 41, no. 4 (2023): 267–73. http://dx.doi.org/10.4103/jisppd.jisppd_335_23.

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ABSTRACT Aim: The aim of this study was to assess and compare the cariogenicity of indigenous sugars (palm sugar, jaggery, and brown sugar) and refined sugar at different frequencies of exposure through a biofilm caries model. Methodology: This in vitro study was conducted on 60 extracted human premolar teeth which were randomly divided into four groups (refined sugar, jaggery, palm sugar, and brown sugar) with each group being exposed to their respective sugars at one, three, and five frequencies for 5 min at defined time periods with five sample teeth for each exposure (4 × 3 × 5 = 60). The

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KOUASSI, Kouadio Benal, Gnele Dofoundan COULIBALY, Amoin Georgette KONAN, and Nestor Kouakou KOUASSI. "Physicochemical and Organoleptic Characteristics of Syrup and Raw Sugars Obtained from Oil Palm (Elaeis guineensis) Sap." Current Journal of Applied Science and Technology 44, no. 6 (2025): 17–27. https://doi.org/10.9734/cjast/2025/v44i64555.

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Aims The oil palm (Elaeis guineensis) sap despite its biochemical and nutritional potential, has not been sufficiently exploited. To value the sap commonly called "palm wine", this study aimed to assess the possibility of its transformation into sugar. Study Design: Samples were assessed in laboratory and data were statistically analyzed. Place and Duration of Study: Department of Food Biochemistry and Technology, Université NANGUI Abrogoua, between February and September 2024. Methodology: Fresh palm wine collected with a wine processor in palm plantation, underwent thermal evaporation (120°

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Kumari, Om, Braj Mohan, Vikesh Kumar, and Sailendra Kumar. "Assessment of Salts Effect in Sugar-aqueous System." Oriental Journal Of Chemistry 36, no. 05 (2020): 968–72. http://dx.doi.org/10.13005/ojc/360525.

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In the present study, the preferential salvation of salts in sugar-aqueous systems has been considered. It is carried out by using conductometric observation of analytical grade sugar and plantation white sugar aqueous system with salts viz. CaCl2, MgCl2, KCl, NaCl. It shows that the conductivity is in a linear relationship with the electrolytes and non-sugar present in both analytical grade sugar and plantation white sugar over a range of 5 to 25 W/V percent. The optimum range of concentration found to be for both the sugars is about 20%. Encouraging results could be obtained in the determina

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G, KOTESWARA RAO, SATYANARAYANA E, and BALASUBRAMANYAN K. "COMPATRATIVE STUDY OF CHLOROPHYLL AND SUGAR CONTENTS IN RESISTANT AND SUSCEPTIBLE CULTIVARS OF SORGHUM TO CHARCOAL ROT." Madras Agricultural Journal 79, April (1992): 193–97. http://dx.doi.org/10.29321/maj.10.a01751.

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Chemical components like total chlorophyll, chlorophyll 'a' Chlorophyll 'b' reducing sugar, non reducing sugar and total sugar in relation to charcoal rot disease across three seasons were estimated and compared in each of the two proven resistant and susceptible sorghum cultivars. It was observed that the lower concentrations of total chlorophyll, chlorophyll 'b' and higher concentration of chlorophyll 'a', reducing sugar, non reducing sugar and total sugars were associated with resistance reaction to charcoal rot whereas the reverse trend was observed in the susceptible cultivars. The relati

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Pyo, Euisun, Karla DeSantos, Miriam Vos, and Jean Welsh. "Child's Acceptance and Readiness to Adhere to a Low-Sugar Diet: Evidence From a Guided Grocery Shopping Pilot for Latinx Adolescents With Non-Alcoholic Fatty Liver Disease." Current Developments in Nutrition 6, Supplement_1 (2022): 857. http://dx.doi.org/10.1093/cdn/nzac065.041.

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Abstract Objectives High sugar intake has been implicated in hepatic steatosis and metabolic dysfunction. A previous clinical trial among adolescents with non-alcoholic liver disease (NAFLD) demonstrated that replacing household meals and snacks with similar no- or lower-sugar alternatives for 8 weeks resulted in a reduction in sugar intake and hepatic steatosis. This pilot study aimed to assess the feasibility and acceptability of a guided grocery shopping (GGS) intervention, as an alternative to food replacement, to reduce sugar intake among Latino children with NAFLD. Methods After removing

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Quintiliano Scarpelli, Daiana, Anna Christina Pinheiro Fernandes, Lorena Rodriguez Osiac, and Tito Pizarro Quevedo. "Changes in Nutrient Declaration after the Food Labeling and Advertising Law in Chile: A Longitudinal Approach." Nutrients 12, no. 8 (2020): 2371. http://dx.doi.org/10.3390/nu12082371.

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Chile has implemented several strategies to decrease the burden of obesity and chronic diseases. The Food Labeling and Advertising Law (Law 20.606) requires a front-of-package “high in” warning label when energy and nutrients of concern (ENC) (total sugar, saturated fats, sodium) exceed established limits. This study aims to evaluate the impact of Law 20.606 on the ENC declaration of packaged foods in Chile, before and after the law implementation. We analyzed food nutritional labeling declarations from 70% of the most consumed packaged foods in Chile. Data collection was conducted in 2013 and

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Wilkes, E., P. Huckaba, and G. Hodson. "Harmonizing expression of measurement results in wine analysis: Best practices when testing and reporting sugar in wine." BIO Web of Conferences 12 (2019): 03021. http://dx.doi.org/10.1051/bioconf/20191203021.

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This technical brief addresses using appropriate methodology and uniform terminology to ensure consistency in measurement and interpretation of wine components described as sugars, when required in wine trade. Different analytical approaches when testing for sugar in wine, variation in reporting units, and non-uniform interpretation of sugar terminology are known to create unnecessary barriers in wine trade. This brief proposes a unified system of reporting sugar in wine that is grounded in scientific and practical knowledge to reduce potential trade barriers. The following are suggested best

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Wierzbicki, A. S. "Sugar, sugar." International Journal of Clinical Practice 67, no. 4 (2013): 294–96. http://dx.doi.org/10.1111/ijcp.12072.

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Forshaw, Mark. "Sugar, sugar…" International Journal of Health Promotion and Education 54, no. 2 (2016): 113. http://dx.doi.org/10.1080/14635240.2016.1150581.

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Lekjing, Somwang, Ittiporn Keawpeng, Karthikeyan Venkatachalam, and Seppo Karrila. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues." Foods 11, no. 9 (2022): 1248. http://dx.doi.org/10.3390/foods11091248.

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Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without signi

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Lekjing, Somwang, Ittiporn Keawpeng, Karthikeyan Venkatachalam, and Seppo Karrila. "Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues." Foods 11, no. 9 (2022): 1248. http://dx.doi.org/10.3390/foods11091248.

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Meringues were prepared with salted duck egg white and different sugars (granulated white, cane, palm, and coconut) at various concentrations (25, 50, 75, and 100%). The prepared meringues were subjected to analyses of functional and physicochemical properties and antioxidant activities. The results showed that the type and concentration of sugar influenced the meringue quality. Foam properties such as the whipping index, the index of foam durability, and specific density gradually increased with sugar concentration. On the other hand, the overrun and air phase values were stable without signi

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Ued, Fábio da Veiga, Paula Victória Félix, Carlos Alberto Nogueira-de-Almeida, and Mauro Fisberg. "Intake of Table Sugar and Their Corresponding Food Sources in Adults from the 2017–2018 Brazilian National Dietary Survey." Nutrients 16, no. 7 (2024): 1085. http://dx.doi.org/10.3390/nu16071085.

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Excessive intake of free sugars is associated with adverse health outcomes. Table sugar is one of the main dietary sources of free sugars; however, the amount added by Brazilian consumers in their culinary preparations is unknown. The aims were to estimate the daily intake of table sugar (g/day), its contribution to total energy intake (E%) and the main food groups that contribute to the intake of this sugar in a nationwide multi-ethnic sample of Brazilian adults (2017–2018 Brazilian National Dietary Survey). Based on two 24-h recalls adjusted for the within-person variation, the overall media

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Suciati, Fitri, Nurul Mukminah, Ferdi Fathurohman, and Edy Permadi. "Effect of Various Types of Sugars on Antioxidant Activity and Physico-chemical Properties of Kombucha Fermented Whey." Jurnal Peternakan 21, no. 1 (2024): 105. http://dx.doi.org/10.24014/jupet.v21i1.28313.

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Kombucha or known as SCOBY (Symbiotic Culture of Bacteria and Yeast) is a fermented tea beverage with the addition of sugar then fermented for 7-14 days. Recent studies showed kombucha conceivably used for milk fermentation, such as fermented whey, yogurt, and fermented milks. Sugar is added to kombucha as carbon source for microorganisms in kombucha. Type of sugar, sugar concentration, tea concentration, temperature and incubation time are factors that affect kombucha fermentation. The aims of this study were to determine the effect of various types of sugars on antioxidant activity (2,2-diph

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Dos Santos, Stephanie Noronha Azevedo, Ariane Mendonça Kluczkovski, Tatiane Pereira De Souza, et al. "Monitoring sugar content in infant foods." Brazilian Journal of Health Review 6, no. 2 (2023): 6829–40. http://dx.doi.org/10.34119/bjhrv6n2-187.

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High sugar consumption increases the chance of developing diabetes, hypertension, obesity and cancer, as well as cavities and bacterial plaque between teeth. Considering the increase in health problems related to sugar intake in the population, the objective of this work was to monitor the presence and amount of sugar in baby food based on fruits and vegetables from different companies sold in Brazil. Titrimetric methods (Lane-Eynon) and total sugar content were used, based on total soluble solids (TSS) in degrees Brix. In the titration method, it was possible to quantify reducing and non-redu

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Villacorte, Michelle, Julieta Montecillo, and Leon Palmer De. "Biochemical Insights into Sugar Consumption and Oral Health Risks with Regards to the Sweet Tooth Effect." Psychology and Education: A Multidisciplinary Journal 28, no. 4 (2024): 359–67. https://doi.org/10.5281/zenodo.14260378.

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This study explores the “Sweet Tooth” effect, focusing on the biochemical implications of sugar consumption on oral health among full-time students and working students at the National University - Mall of Asia (NU-MOA). These groups with demanding schedules face challenges in managing their dietary choices, which may affect their oral health. A survey was conducted with 40 respondents, 20 full-time students, and 20 working students. The researchers compared the group’s sugar consumption habits, dental practices, and awareness of oral health risks associated with high sugar i

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Kameneva, Olga, Oksana Kibalnik, Irina Efremova, Dmitry Semin, and Yuri Kalinin. "Sugar sorghum as a sugar-bearing and alternative source of bioenergy (review)." АгроЭкоИнфо 6, no. 48 (2021): 2. http://dx.doi.org/10.51419/20216602.

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The ability of sugar sorghum plants to accumulate 18-24% of water-soluble sugars in the juice of stems expands the potential of the crop as a raw material for the production of not only feed (green feed, silage), but also in various areas of the processing industry for food (glucose-fructose syrup, sorghum honey) and technical purposes (bioethanol, biofuels). The brief review presents data on the origin; biological features of sorghum; on the fractional composition of water-soluble sugars; on global trends in the use of renewable energy sources. The advantage of growing Sorghum saccharatum as

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Georgelis, N., J. W. Scott, and E. A. Baldwin. "Inheritance of High Sugars from Tomato Accession PI 270248 and Environmental Variation between Seasons." Journal of the American Society for Horticultural Science 131, no. 1 (2006): 41–45. http://dx.doi.org/10.21273/jashs.131.1.41.

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Small-fruited cherry tomato accession PI 270248 [Lycopersicon esculentum Mill. var. cerasiforme (Dunal) A. Gray] with high fruit sugars was crossed to large-fruited inbred line Fla.7833-1-1-1 (7833) (L. esculentum) that had normal (low) fruit sugars. The F1 was crossed to PI 270248 and 7833 to obtain BCP1 and BCP2, respectively, and self-pollinated to obtain F2 seed. The resulting population was used to study the inheritance of high sugars from PI 270248. Continuous sugar level frequency distributions of BCP1, BCP2, and F2 suggest that the trait is under polygenic control. Additive variation w

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Probst, Yasmine C., Alexis Dengate, Jenny Jacobs, Jimmy CY Louie, and Elizabeth K. Dunford. "The major types of added sugars and non-nutritive sweeteners in a sample of Australian packaged foods." Public Health Nutrition 20, no. 18 (2017): 3228–33. http://dx.doi.org/10.1017/s136898001700218x.

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AbstractObjectiveLimiting the intake of added sugars in the diet remains a key focus of global dietary recommendations. To date there has been no systematic monitoring of the major types of added sugars used in the Australian food supply. The present study aimed to identify the most common added sugars and non-nutritive sweeteners in the Australian packaged food supply.DesignSecondary analysis of data from the Australian FoodSwitch database was undertaken. Forty-six added sugars and eight non-nutritive sweetener types were extracted from the ingredient lists of 5744 foods across seventeen food

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Silva, Marcos Diniz da, Benedito de Jesus Pereira Neto, Maria Fernanda Sousa Vieira, Cleaide Ataide Lima Assunção, Lorena Lúcia Costa Ladeira, and Susilena Arouche Costa. "Public measures to reduce the consumption of added sugars and their impact on the occurrence of oral diseases: an integrative literature review." Concilium 24, no. 21 (2024): 60–72. http://dx.doi.org/10.53660/clm-4380-24v42.

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The consumption of added sugars has increased globally, influencing the high prevalence of chronic non-communicable diseases (NCDs), including oral diseases such as tooth decay and periodontitis, highlighting the need for effective public policies to control the consumption of sugary products. This work aimed to identify whether external public interventions to reduce the consumption of sugary products impact the occurrence of chronic oral diseases, being an integrative literature review. The electronic search was carried out in the SciELO, Cochrane and PubMed databases, using the English desc

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Efremova, E. N., A. I. Belyaev, and N. I. Petrov. "The influence of agrotechnical techniques on the accumulation of sugars in the stems of sugar sorghum in the conditions of the Lower Volga Region." New Technologies 19, no. 1 (2023): 91–102. http://dx.doi.org/10.47370/2072-0920-2023-19-1-91-102.

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Sugar sorghum is mainly used for green fodder, haylage and silage. The accumulation of sugars occurs throughout the growing season. The relevance of the study is to identify a high-yielding variety or hybrid of sugar sorghum containing a large amount of sugars, which are later used for the manufacture of feed. The purpose of the study: to assess the impact of agrotechnical techniques on the feed evaluation of sugar sorghum. Tasks: to consider the dynamics of the accumulation of sugars in the stems of sugar sorghum; to calculate the yield of sugar from the stems of sugar sorghum; to determine t

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Villafaña-Guillén, Nancy, Marcela Rojas-Lemus, Adriana González-Villalva, et al. "Consumo de bebidas azucaradas y sus efectos en la salud." Revista de la Facultad de Medicina 68, no. 3 (2025): 9–19. https://doi.org/10.22201/fm.24484865e.2025.68.3.02.

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The primary function of sugar is to provide the energy that the body needs for the proper functioning of its various organs. However, it is important to regulate sugar intake, as excessive consumption can have negative health consequences. The World Health Organization (WHO) recommends consuming less than 25 grams of sugar per day. Nevertheless, most of the Mexican population significantly exceeds this recommendation. Sugar-sweetened beverages represent a major source of added sugars in our diet. For this reason, their health effects have been the subject of increasing research in recent years

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Calvo, Moisés Blanco, Angélica Figueroa, Enrique Grande Pulido, Rosario García Campelo, and Luís Antón Aparicio. "Potential Role of Sugar Transporters in Cancer and Their Relationship with Anticancer Therapy." International Journal of Endocrinology 2010 (2010): 1–14. http://dx.doi.org/10.1155/2010/205357.

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Sugars, primarily glucose and fructose, are the main energy source of cells. Because of their hydrophilic nature, cells use a number of transporter proteins to introduce sugars through their plasma membrane. Cancer cells are well known to display an enhanced sugar uptake and consumption. In fact, sugar transporters are deregulated in cancer cells so they incorporate higher amounts of sugar than normal cells. In this paper, we compile the most significant data available about biochemical and biological properties of sugar transporters in normal tissues and we review the available information ab

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Clarke, Margaret A. "Report on Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 68, no. 2 (1985): 259–60. http://dx.doi.org/10.1093/jaoac/68.2.259.

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Cammenga, H. K., and B. Zielasko. "Glasses of sugars and sugar substitutes." Berichte der Bunsengesellschaft für physikalische Chemie 100, no. 9 (1996): 1607–9. http://dx.doi.org/10.1002/bbpc.19961000952.

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