Ribose
Ribose - natural sugar building block with a central function
Ribose is a natural monosaccharide that occurs in every cell in our body. It is an elementary component of various biological molecules - including genetic material (RNA, DNA) and energy-providing compounds such as ATP. Without ribose, many cellular and metabolic functions would not be possible.
Is ribose natural?
Yes, ribose is found in all living cells - in plants and animals as well as in microorganisms. It is also found naturally in foods such as meat, mushrooms and yeast. Industrially, ribose is usually obtained from glucose by fermentation.
What role does ribose play in the body?
Ribose is a component of important cellular compounds, such as nucleic acids or the energy carriers ATP, NADH and FAD. These molecules are involved in almost all vital processes - from energy supply to cell communication.
How does ribose affect blood sugar levels?
Ribose differs significantly from glucose in its effect: studies show that it can lead to a dose-dependent drop in blood sugar levels. The observed effect is attributed to an increased release of insulin and the conversion of ribose into other sugar components in the body. Ribose should therefore not be taken in large quantities at once. The glycemic index of ribose is virtually zero.
Is ribose suitable for diabetics?
Ribose is metabolized differently by the body than conventional sugar. People with diabetes should seek individual medical advice on its use and closely monitor their blood sugar levels - especially if they have insulin-dependent diabetes. In combination with trehalose, which provides glucose slowly, a more even sugar metabolism can be supported.
How many calories does ribose provide?
Like other simple sugars, ribose provides around 4 kcal per gram. However, due to its specific utilization, only part of this is used for energy production.
What does ribose taste like?
Ribose has only a low sweetening power (about 30 % compared to sucrose) and has a slightly bitter aftertaste. It is therefore not suitable as a sweetener, but is used specifically to supply ribose.
How is ribose used?
Ribose can be stirred into liquids or cold dishes in powder form. Typical amounts are around 2-5 g (equivalent to 0.5-1 teaspoon) per portion. Ribose can be used to supplement the diet before and after sporting activity.
Is there any information on compatibility?
Ribose is well tolerated in normal quantities. Consuming more than 10 g per portion can have a slight laxative effect in sensitive people. It is therefore recommended that ribose is consumed in portions and not overdosed.
Is ribose tooth-friendly?
Studies indicate that ribose does not contribute to the formation of tooth-damaging acids. It is therefore considered to be tooth-friendly.
Is ribose suitable for people with food intolerances?
Ribose is free from lactose, fructose and gluten and can therefore also be taken by people with lactose intolerance, fructose intolerance or coeliac disease.
What does "D-Ribose" mean?
The "D" stands for the naturally occurring form of ribose as used in biological systems. It differs from the chemically mirror-image "L" form in the orientation of the molecular groups in space.
Who is ribose less suitable for?
People with strongly fluctuating blood sugar levels or disorders of the sugar metabolism should consult a doctor before taking ribose. An individual tolerance test - e.g. by measuring blood sugar levels - is recommended. Large quantities at once should always be avoided.
Sources
- Törnroth-Horsefield, Susanna; Neutze, Richard (2008): Opening and closing the metabolite gate. Proc Natl Acad Sci U S A 105 (50): 19565-19566.
[Link to the abstract] - Rymon Lipinski, Gert-Wolfhard von (2007): Handbook of sweeteners. Properties and application. Hamburg: Behr's Verlag. 2nd, fully revised edition"
- Boer, P.; Sperling, O. (1995): Role of cellular ribose-5-phosphate content in the regulation of 5-phosphoribosyl-1-pyrophosphate and de novo purine synthesis in a human hepatoma cell line. Metab Clin Exp 44 (11): 1469-1474.
[Link to the abstract] - Bishop, David (2010): Dietary supplements and team-sport performance. Sports Med 40 (12): 995-1017.
[Link to the abstract] - Hellsten, Y.; Skadhauge, L.; Bangsbo, J. (2004): Effect of ribose supplementation on resynthesis of adenine nucleotides after intense intermittent training in humans. Am J Physiol Regul Integr Comp Physiol 286 (1): 8.
[Link to the abstract - Seifert, John G. et al. (2009): The role of ribose on oxidative stress during hypoxic exercise: a pilot study. J Med Food 12 (3): 690-693.
[Link to the abstract] - Vijay, Nampalli et al (2008): D-ribose benefits heart failure patients. J Med Food 11 (1): 199-200.
[Link to the abstract] - Teitelbaum, Jacob E.; Johnson, Clarence; St Cyr, John (2006): The use of D-ribose in chronic fatigue syn-drome and fibromyalgia: a pilot study. J Altern Complement Med 12 (9): 857-862.
[Link to the abstract] - Shecterle, Linda; Kasubick, Robert; St Cyr, John (2008): D-ribose benefits restless legs syndrome. J Altern Complement Med 14 (9): 1165-1166.
[Link to the abstract] - Lee, Heon-Jin et al. (2015): Synergistic inhibition of Streptococcal biofilm by ribose and xylitol. Arch Oral Biol 60 (2): 304-312.
[Link to the abstract] - Gross, M.; Zöllner, N. (1991): Serum levels of glucose, insulin, and C-peptide during long-term D-ribose administration in man. Klin Wochenschr 69 (1): 31-36.
[Link to the abstract] - Ginsburg, J.; Boucher, B.; Beaconsfield, P. (1970): Hormonal changes during ribose-induced hypoglycemia. Diabetes 19 (1): 23-27.
[Link to the abstract]