Disaccharides are made up of two molecules. These include glucose, galactose, and fructose. Monosaccharides are the simplest carbohydrate type, composed of a single molecule. Sugars are categorized as monosaccharide, disaccharides and polysaccharides. Carbohydrates, and in turn sugars, are the source of chemical energy for living organisms, including humans. Sugars are categorized as carbohydrates, which are a group of compounds made up of carbon, hydrogen and oxygen. Galactose is a monosaccharide sugar that is less sweet compared to glucose. Glucose is used as energy by living organisms. Glucose is also known as D-glucose, dextrose, or grape sugar is found in plants and it is a byproduct of photosynthesis and fuels for cellular respiration.

Some people might experience side effects such as rash, itching, severe dizziness and difficulty in breathing.Key Difference: The term “glucose” is derived from the Greek, “glukus”, meaning “sweet”.

When used in high doses, it has mild laxative effect.

If consumed in excess, it could be harmful to teeth.

Galactose oligosaccharides help to inhibit infections by enteric pathogens. These prebiotic oligosaccharides provide good effects in the humans’ gastrointestinal tract not only by stimulating growth of intestinal microflora but also its anti-adhesive activity. Galactose is found in so-called raffinosefamily of oligosaccharides (RFOs) and galactose oligosaccharides (GOS). Let’s know the health benefits of Galactose: The dietary sources of galactose include yogurts, creams, cheeses, honey, celery, cherries, dried figs, plums, soy sauce, kiwi fruit, ice creams, grains, fresh meats and eggs. Galactolipids are vital component of membrane tissues of plants and galactose merging to form more complex galactocerebrosides acts as crucial component of membrane tissues in animal muscles or nerves. Both glucose and galactose has crucial roles in joining with lipids for forming glycolipids and incorporate with proteins for forming glycoproteins. It is regarded as nutritive sweetener as it has food energy. Galactose is less sweet in comparison to sucrose and glucose. Galactose additionally is an important constituent of complex polysaccharides, galactolipids, and other glycoconjugates of structural and functional importance. Lactose is hydrolyzed in the intestine into glucose and galactose, which together with other sources of these monosaccharides are absorbed and metabolized and used as energy. Lactose, a disaccharide composed of glucose and galactose, is the principal sugar of mammalian milk and the principal carbohydrate energy source for infants and children thus galactose plays a central metabolic role in human nutrition. It joins with glucose to create lactose, one of the three most common disaccharides.

It usually is chemically bonded to glucose to form lactose, the primary sugar in milk and dairy products. Galactose rarely occurs as a monosaccharide in food.

It is abundant in human diets and assist various functions. Galactose is a simple sugar which is transformed in the liver before it is used as energy. Galactose is a six carbon sugar or monosaccharide which associates with glucose for forming disaccharide lactose and form galactose polysaccharides in agar which is a component in various mucilages, gums and pectins and found in sugar beets. Literally, it is a polymeric form of galactose present in hemicellulose and form core of galactans which is a class of natural polymeric carbohydrates.

Galactose also abbreviated as Gal, is a monosaccharide sugar which is about as sweet as glucose and 30% as sweet as sucrose.

Glucose and lactose