glucose

American  

[gloo-kohs] / ˈglu koʊs /

noun

Biochemistry.

• glucoses
  plural

1. a sugar, C 6 H 12 O 6 , having several optically different forms, the common dextrorotatory form dextroglucose, or d-glucose occurring in many fruits, animal tissues and fluids, etc., and having a sweetness about one half that of ordinary sugar, and the rare levorotatory form levoglucose, or l-glucose not naturally occurring.

2. Also called starch syrup.  a syrup containing dextrose, maltose, and dextrine, obtained by the incomplete hydrolysis of starch.

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glucose British  

/ ˈɡluːkəʊz, -kəʊs /

noun

1. a white crystalline monosaccharide sugar that has several optically active forms, the most abundant being dextrose: a major energy source in metabolism. Formula: C 6 H 12 O 6

2. a yellowish syrup (or, after desiccation, a solid) containing dextrose, maltose, and dextrin, obtained by incomplete hydrolysis of starch: used in confectionery, fermentation, etc

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glucose Scientific  

/ glo̅o̅′kōs′ /

1. A monosaccharide sugar found in plant and animal tissues. Glucose is a product of photosynthesis, mostly incorporated into the disaccharide sugar sucrose rather than circulating free in the plant. Glucose is essential for energy production in animal cells. It is transported by blood and lymph to all the cells of the body, where it is metabolized to form carbon dioxide and water along with ATP, the main source of chemical energy for cellular processes. Glucose molecules can also be linked into chains to form the polysaccharides cellulose, glycogen, and starch. Chemical formula: C ₆ H ₁₂ O ₆ .

2. See more at cellular respiration Krebs cycle photosynthesis

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glucose Cultural  

1. The most common form of sugar, found extensively in the bodies of living things; a molecule composed of carbon, oxygen, and hydrogen.

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Discover More

Glucose is involved in the production of energy in both plants and animals.

Other Word Forms

Derived Forms

• nonglucose
  noun
• glucosic
  adjective

Inflected Forms

Nouns

• glucoses
  plural

Etymology

Origin of glucose

Coined in 1838 by French chemist Jean-Baptiste André Dumas; from French, from Greek gleûkos “sweet new wine” (akin to glykýs “sweet”; see glyco-)

Compare meaning

How does glucose compare to similar and commonly confused words? Explore the most common comparisons:

• glycogen vs. glucose
• dextrose vs. glucose
• mannose vs. glucose

Explanation

Glucose is simple sugar. It's all kinds of sugar, and it's in your blood, and your body needs it for energy. Most Americans sadly consume far more glucose than necessary, and have enlarged gluteus maximus muscles to show for it. The word glucose is based on an ancient Greek word gleukos which meant "sweet delightful wine." When you're popping one glucose-laden Girl Scout Cookie after another into your mouth, you certainly do feel that delight. You'll probably see the word glucose plenty in biochemistry textbooks. Glucose needs to be in your blood, and a healthy balance of it in your body is indeed as delightful as wine to those ancient Greeks.

Example Sentences

See Examples For:

glucose glucoses

Once sorbitol is present, its eventual fate can depend on how much glucose and sorbitol has been consumed and on the types of bacteria living in the gut.

From Science Daily ● Sep. 6, 2026

For that reason, sorbitol production has historically been associated with diabetes, where blood glucose can reach high levels.

From Science Daily ● Sep. 6, 2026

Consuming large amounts of glucose can cause the intestine to produce more glucose-derived sorbitol, while consuming large quantities of sorbitol directly can also increase the total load.

From Science Daily ● Sep. 6, 2026

Unlike fat stored under the skin, lipid droplets that accumulate within muscle cells can interfere with normal muscle function and make it harder for the body to efficiently use glucose and fatty acids.

From Science Daily ● Sep. 5, 2026

It’s a blend of 55 percent fructose and 45 percent glucose that tastes exactly as sweet as table sugar.

From "The Omnivore's Dilemma" by Michael Pollan

Sugars may be divided into two classes,—the sucroses, C12H22O11, and the glucoses, C6H12O6.

From An Introduction to Chemical Science by Rufus Phillips Williams

Related Words

• cellulose
• lactose
• starch
• sugar