A six-carbon monosaccharide, differing from glucose only in position of the hydroxyl group on carbon-4.<\/p>\n
A 6-carbon sugar obtained by hydrolysis of lactose.<\/p>\n
A monosaccharide occurring in both levo (L) and dextro (D) forms as a constituent of plant and animal oligosaccharides (lactose and raffinose) and polysaccharides (agar and pectin). Galactose is also known as cerebrose.<\/p>\n
A simple sugar, one of the breakdown products of milk sugar.<\/p>\n
A sugar which forms part of milk, and is converted into glucose by the liver.<\/p>\n
Galactose is a 6-carbon monosaccharide (a hexose) found in the diet primarily as part of the disaccharide lactose. Other foods containing galactose include peas, lentils, some legumes, organ meats, cereals, and some fruits and vegetables. In the past few years, sports foods providing galactose have gained in popularity, yet galactose little research is available to support a benefit for performance in comparison to other carbohydrates. One study has determined that feeding galactose 45 minutes prior to cycling exercise produces a lower glycemic and insulinemic response in comparison to glucose. However, no difference in cycling performance was detected in that study. Another study demonstrated that galactose oxidation during 2 hours of exercise is approximately half that of glucose.<\/p>\n
Simple sugar derived from milk sugar (lactose) and found in other substances; it is readily absorbed in the digestive tract and converted into glycogen in the liver.<\/p>\n
A simple sugar and a constituent of the milk sugar lactose. Galactose is converted to glucose in the liver. The enzyme necessary for this conversion is missing in infants with a rare inherited metabolic disease called galactosemia.<\/p>\n
A constituent of lactose, galactose is a sugar that is changed in the liver to glucose.<\/p>\n
A dextrorotatory monosaccharide or simple hexose sugar, C6H1206. Galactose is an isomer of glucose and is formed, along with glucose, in the hydrolysis of lactose. It is a component of cerebrosides. Galactose is readily absorbed in the digestive tract; in the liver it is converted to glucose and may be stored as glycogen.<\/p>\n
A constituent of lactose, the disaccharide that is found in milk.<\/p>\n
Galactose, one of the two basic sugars constituting the protein lactose alongside glucose, is a component found in milk. However, it’s important to note that high concentrations of galactose can be toxic.<\/p>\n
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