Sure. The glucose mainly comes from carbohydrates in the food, which usually exists as sugars and starches, and they need to pass through the digestion process to be used by cells. Digestion of starches into glucose begins in the mouth with enzymes in the saliva, turning some of them into maltose. But the major part takes place in the small intestine by the action of specific enzymes from the pancreas, such as α-amylase and α-glucosidase. This is why chewing bread without sugars for longer still brings a sweet flavor. Other sugars such as disaccharides sucrose, lactose, and maltose are also broken down into single units by specific enzymes: maltase, sucrase, and lactase respectively.

The glucose is then absorbed in the intestine into blood stream and brought around the body. It can enter cells through transporter proteins embedded in the membrane. Not all cells will use the glucose they get immediately. For example, muscle cells can convert the glucose into glycogen, which can be quickly reconverted into glucose when needed, and fat cells can convert it to fat for long-term storage. A large portion of the absorbed glucose is also stored in the liver as glycogen to be released again in following hours, maintaining a stable blood glucose level.
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