Xylose

Xylose is an essential sugar saccharide of the pentose class and vital to cellular communication.

Xylose/Xylitol
Xylose has a similar name to the sugar substitute called Xylitol, a sugar alchol. Xylitol is generally made by using yeasts to ferment the sugar into alcohol. Manufacturers often substitute Xylitol for sucrose and corn sweeteners in chewing gum and toothpaste since it does not contribute to tooth decay. However, Xylitol is still several steps away from the original and cannot be used interchangeably with the natural sugar.

Absorption
Xylose is absorbed from the jejunum area of the small intestine by a mechanism that is different than the transporter for glucose. Although absorption appears to be slower in children when given orally, it does not appear to be age-dependent in adults since other factors are more likely to be involved in absorption rates. Once Xylose enters the bloodstream, it is quickly distributed to the liver where it is metabolized. Xylose also travels to other tissues where it is required, including the kidneys, fat, and muscles.

Excretion
About one-quarter of a Xylose dose appears to be excreted in the urine within five hours of ingestion but increases following the consumption of fruits and vegetables, known to be high in pentose sugars. This suggests that Xylose may compete with aldopentoses (monosaccharides each with five carbon atoms) for reabsorptive transport in the kidney. However, there are other factors that influence its secretion including overall renal function, any liver disease present, intestinal bacteria, and how effectively it can be utilized in tissues.

Functions

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