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Various organic compounds consisting of carbon, hydrogen, and oxygen atoms that are found in foods and living tissues; typically broken down to release energy; includes sugars, sugar alcohols, sugar acids and derivatives, glycosyl compounds, and more.
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Sucralose (CAS 56038-13-2) is a synthetic chlorinated disaccharide widely employed as a noncaloric sweetener in biomedical and nutritional research It functions by binding to the sweet taste receptors (T1R2/T1R3) on the tongue eliciting a perceived sweetness substantially greater than that of sucrose Sucralose is minimally metabolized in the human body resulting in negligible caloric contribution and low systemic absorption Its metabolic stability and lack of glycemic impact make it a useful tool for investigating carbohydrate metabolism taste receptor signaling pathways and the physiological effects of nonnutritive sweeteners
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