| d-glucose | D-Glucose;a dextrorotatory monosaccharide (hexose) found in the free state in fruits and other parts of plants, and combined in glucosides, disaccharides (often with fructose in sugars), oligosaccharides, and polysaccharides; it is the product of complete hydrolysis of cellulose, starch, and glycogen. Free glucose also occurs in the blood (normal human concentration, 70 to 110 mg per 100 ml); in diabetes mellitus, it appears in the urine. The epimers of d-glucose are d-allose, d-mannose, d-galactose, and l-idose. Dextrose should not be confused with the l-isomer which is sinistrose. Synonym: cellohexose. (05 Mar 2000) |
|---|---|
| d-glucose 1,6-bisphosphate | A bisphosphorylated derivative of d-glucose that is a required intermediate in the interconversion of d-glucose 1-phosphate and d-glucose-6-phosphate. (05 Mar 2000) |
| d-glucose 1-phosphate | An important intermediate in glycogenesis and glycogenolysis. Synonym: Cori ester. (05 Mar 2000) |
| d-glucose-6-phosphate | A key intermediate in glycolysis, glycogenolysis, pentose phosphate shunt, etc.; elevated levels inhibit brain hexokinase and glycolysis. Synonym: Robison ester, Robison-Embden ester. (05 Mar 2000) |