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Related Concept Videos

Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
Dietary Connections01:23

Dietary Connections

In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...
Carbohydrates: Dietary Sources and Requirements01:15

Carbohydrates: Dietary Sources and Requirements

Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...
Lipids: Dietary Sources and Requirements01:18

Lipids: Dietary Sources and Requirements

Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ meats, shellfish,...
Fats as Energy Storage Molecules01:06

Fats as Energy Storage Molecules

Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis directly...

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Related Experiment Video

Updated: Jun 23, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
10:29

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans

Published on: June 4, 2014

Dietary sugars: a fat difference.

Susanna M Hofmann1, Matthias H Tschöp

  • 1Department of Medicine, Obesity Research Center, University of Cincinnati College of Medicine, Ohio, USA.

The Journal of Clinical Investigation
|May 8, 2009
PubMed
Summary
This summary is machine-generated.

Consuming fructose-sweetened beverages for 10 weeks worsens metabolic syndrome markers in adults. This increases lipid synthesis, dyslipidemia, and insulin resistance, contributing to coronary heart disease risk.

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Last Updated: Jun 23, 2026

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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Fat Preference: A Novel Model of Eating Behavior in Rats
05:57

Fat Preference: A Novel Model of Eating Behavior in Rats

Published on: June 27, 2014

Area of Science:

  • Cardiovascular Science
  • Metabolic Health
  • Nutritional Science

Background:

  • Coronary heart disease (CHD) is a leading cause of death in Western countries.
  • Metabolic syndrome, marked by obesity and insulin resistance, significantly elevates CHD risk.
  • Postprandial hyperlipidemia is a key metabolic abnormality linked to increased morbidity.

Purpose of the Study:

  • To investigate the effects of fructose-sweetened vs. glucose-sweetened beverages on metabolic health.
  • To determine the impact on lipid synthesis, dyslipidemia, insulin sensitivity, and adiposity.

Main Methods:

  • Overweight or obese adults consumed either fructose-sweetened or glucose-sweetened beverages for 10 weeks.
  • Key metabolic markers including de novo lipid synthesis, lipid profiles, insulin sensitivity, and visceral adiposity were assessed.

Main Results:

  • Fructose-sweetened beverage consumption significantly increased de novo lipid synthesis.
  • Dyslipidemia and impaired insulin sensitivity were observed following fructose consumption.
  • Increased visceral adiposity was associated with fructose-sweetened beverage intake.
  • Glucose-sweetened beverages did not elicit these adverse metabolic effects.

Conclusions:

  • Fructose-sweetened beverages exacerbate metabolic dysfunction in overweight or obese adults.
  • These findings highlight the detrimental role of fructose in metabolic syndrome and cardiovascular risk.
  • Dietary recommendations should consider the differential metabolic impact of various sugars.