Editing Sucrose (section)

====Glycemic index====
Sucrose is a disaccharide made up of 50% glucose and 50% fructose and has a [[glycemic index]] of 65.<ref>{{cite book|last=Wolever|first=Thomas M. S.|title=The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate|publisher=CABI|year=2006|page=64|url=https://books.google.com/books?id=_UkSoDwCN80C&pg=PA65|isbn=9781845930523|url-status=live|archive-url=https://web.archive.org/web/20171216215845/https://books.google.com/books?id=_UkSoDwCN80C&pg=PA65|archive-date=2017-12-16}}</ref>  Sucrose is digested rapidly,<ref name="wolever">{{cite book|last=Wolever|first=Thomas M. S.|title=The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate|publisher=CABI|year=2006|page=65|url=https://books.google.com/books?id=_UkSoDwCN80C&pg=PA65|isbn=9781845930523|url-status=live|archive-url=https://web.archive.org/web/20171216215845/https://books.google.com/books?id=_UkSoDwCN80C&pg=PA65|archive-date=2017-12-16}}</ref><ref name="nas">{{cite book|last=Food and Nutrition Board, Institute of Medicine of the US National Academies|title=Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients)|publisher=National Academies Press|year=2005|page=323|doi=10.17226/10490|isbn=978-0-309-08525-0|url=https://www.nap.edu/openbook.php?record_id=10490&page=323|url-status=live|archive-url=https://web.archive.org/web/20150715023623/https://www.nap.edu/openbook.php?record_id=10490&page=323|archive-date=2015-07-15}}</ref> but has a relatively low glycemic index due to its content of fructose, which has a minimal effect on blood glucose.<ref name="wolever" />

As with other sugars, sucrose is digested into its components via the enzyme [[sucrase]] to glucose (blood sugar). The glucose component is transported into the blood where it serves immediate metabolic demands, or is converted and reserved in the [[liver]] as [[glycogen]].<ref name=nas/>