Dextrose, or D-glucose, is a monosaccharide aldohexose and the primary energy substrate in cellular metabolism via glycolysis and the citric acid cycle. It occurs naturally in fruits, honey, and blood, and is commercially derived from starch hydrolysis. In food applications, it functions as a sweetener (70% as sweet as sucrose), humectant, and fermentation substrate. The compound equilibrates between open-chain aldehyde and cyclic pyranose/furanose forms in solution, with beta-D-glucopyranose predominant. It is highly soluble in water, forming clear solutions used in IV therapy for hypoglycemia and dehydration. Dextrose is GRAS by the FDA and exhibits no significant toxicity at typical exposure levels.