What is the difference between glucose and fructose??????

glucose and fructose both have a molecular formula of C6H12O6.
While fructose and glucose have the same calorific value, the two sugars are metabolized differently in the body. Fructose causes seven times as much cell damage as does glucose, because it binds to cellular proteins seven times faster; and it releases 100 times the number of oxygen radicals (such as hydrogen peroxide, which kills everything in sight).

Fructose is a simple sugar commonly found in fruits and vegetables. Vast quantities are also manufactured in the lab. Glucose, also known as grape or blood sugar, is present in all major carbohydrates like starch and table sugar. While both are a good source of energy, excess of glucose can be fatal to diabetic patients, and excess of fructose can lead to health problems like insulin resistance and liver disease.

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There are a few key ways in which these two sugars differ

Molecular Composition
While their chemical formula is the same, the molecules of glucose and fructose are laid out in different formations. They both start out by making a hexagon with their six carbon atoms. Each carbon is bound to a water molecule.
Glucose ‘“ is an aldohexose. Its carbon is attached to a hydrogen atom by a single bond and an oxygen atom by a double bond.
Fructose ‘“ is a ketohexose. Its carbon is attached only to an oxygen atom by a single bond.



Metabolism
As aforementioned, both sugars end up in the liver. However,
Glucose ‘“ is eaten, absorbed into the blood stream, and makes it way to the liver where it is broken down to supply energy to the entire body. This breaking down process requires insulin.
Fructose ‘“ is eaten and absorbed but releases its energy slower than glucose. It does not need insulin to be metabolized and therefore is a marginally better choice for diabetics.

Taste
Fructose is many times sweeter than glucose. Many people feel that uncooked fructose can actually be overwhelming. This is especially true when the fruit that fructose is mostly found in becomes overripe. Once fructose has been cooked though, it loses much of its sweetness. That is why sucrose, or granulated sugar, is recommended for baking instead of crystallized fructose.