Glucose vs. Dextrose — What's the Difference?

A simple sugar that provides energy to cells.

Commercial name for glucose, especially in food and medical industries.

A common sugar found in blood, often tested to monitor health.

A form of glucose derived from corn.

The primary metabolic fuel for the brain.

A sugar often used in IV solutions in medical contexts.

Glucose is a simple sugar with the molecular formula C6H12O6. Glucose is the most abundant monosaccharide, a subcategory of carbohydrates.

Common sweetener in processed foods.

A simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.

The dextrorotatory form of glucose (and the predominant naturally occurring form).

A monosaccharide sugar, C6H12O6, that is used by living things to obtain energy through the process of aerobic respiration within cells. It is the principal circulating sugar in the blood of humans and other mammals.

The dextrorotatory form of glucose, C6H12O6·H2O, the naturally occurring form of glucose found in all organisms. Also called dextroglucose.

A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.

The naturally-occurring dextrorotatory form of glucose monosaccharide molecule.

(carbohydrate) A simple monosaccharide (sugar) with a molecular formula of C₆H₁₂O₆; it is a principle source of energy for cellular metabolism.

A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits, and also called glucose. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence the mixture is called called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice.

A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.

An isomer of glucose that is found in honey and sweet fruits

Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.

Often used in baking to promote browning and add sweetness.

The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.

A monosaccharide sugar that has several forms; an important source of physiological energy

A monosaccharide derived from the breakdown of carbohydrates.

A carbohydrate that plants produce during photosynthesis.

Glucose is a simple sugar, a monosaccharide, vital for energy in living organisms.

Dextrose is often found in processed foods, IV solutions, and supplements.

Glucose provides essential energy for cells, especially the brain.

Glucose testing monitors blood sugar levels, essential for managing conditions like diabetes.

Chemically, they're the same, but "dextrose" usually refers to commercial glucose from corn.

Blood sugar refers to the amount of glucose present in the bloodstream.

Plants produce glucose through photosynthesis, converting sunlight into energy.

While chemically the same as glucose, dextrose is commercially produced, mainly from corn.

Dextrose is the commercial name for glucose used mainly in food and medical industries.

Yes, glucose is naturally found in many foods and is produced by plants during photosynthesis.

The body derives glucose from the breakdown of dietary carbohydrates.

Dextrose offers a rapid energy source for patients, especially those unable to eat.

Yes, dextrose is commonly listed as an ingredient in many processed foods.

Yes, dextrose is often used in baking to promote browning and sweetness.

Glucose is typically used in biochemical contexts, while dextrose is more common in commercial and medical settings.