Fructose is obtained through hydrolysis of sucrose, commonly found in sugarcane and sugar beets. Enzymatic or acid-catalyzed processes break down sucrose into its constituent sugars, yielding fructose and glucose. Additionally, high-fructose corn syrup (HFCS) is a prevalent commercial source, produced by converting glucose from cornstarch into fructose. Natural sources of fructose include fruits, honey, and some root vegetables. It is a major component of fruit sugars, providing sweetness in various fruits like apples, pears, and grapes. While moderate consumption of natural fructose is part of a balanced diet, excessive intake of added sugars, like HFCS, can pose health concerns.