D-Fructose is a natural product that occurs in Gentiana orbitaris, Colchicum schimperi, and other organisms for which data are available.
D-fructopyranose is a fructopyranose with a D-configuration. It acts as a sweetener. It is a fructopyranose, a D-fructose and a cyclic hemiketal.
D-Fructose is a metabolite found or produced in Escherichia coli (strain K12, MG1655).
Is D-fructose a sugar?
Fructose, or fructose, is a simple monosaccharide found in many plants, often covalently linked to glucose to form the disaccharide sucrose.
Fructose, or fructose, is a ketogenic monosaccharide found in many plants, which is usually combined with glucose to form the disaccharide sucrose. It is one of three dietary monosaccharides that, along with glucose and galactose, are absorbed by the gut directly into blood in the portal vein during digestion. The liver then converts both fructose and galactose to glucose, so dissolved glucose (called blood sugar) is the only simple sugar present in the circulating blood.

Fructose was discovered in 1847 by the French chemist Augustin-Pierre Dubrunfaut[5][6] The name "fructose" was coined in 1857 by the English chemist William Allen Miller. [7] Pure, dry fructose is a sweet, white, odorless crystalline solid that is the most water-soluble of all sugars. [8] Fructose is found in honey, tree and vine fruits, flowers, berries and most root vegetables.

Commercially, fructose comes from sugar cane, sugar beets and corn. High fructose corn syrup is a mixture of glucose and fructose as simple sugars. Sucrose is a compound in which one molecule of glucose is covalently linked to one molecule of fructose. All forms of fructose, including those found in fruit and juices, are commonly added to foods and beverages to improve palatability and mouthfeel, and to brown certain foods, such as baked goods. Approximately 240,000 tons of crystalline fructose are produced annually. [9]
Commercially, fructose comes from sugar cane, sugar beets and corn. High fructose corn syrup is a mixture of glucose and fructose as simple sugars. Sucrose is a compound in which one molecule of glucose is covalently linked to one molecule of fructose. All forms of fructose, including those found in fruit and juices, are commonly added to foods and beverages to improve palatability and mouthfeel, and to brown certain foods, such as baked goods. Approximately 240,000 tons of crystalline fructose are produced annually. [9]

Excessive intake of sugar, including fructose (especially in sugar-sweetened beverages), may lead to insulin resistance, obesity, and elevated LDL cholesterol and triglycerides, leading to metabolic syndrome. In sugary foods and drinks, fructose may be preferred over sucrose and glucose because it has a lower effect on postprandial blood glucose levels, the European Food Safety Authority said, while also pointing to the potential for "high fructose intake to lead to metabolic complications". Adverse effects such as increased dyslipidemia, insulin resistance and visceral adiposity.