Description

L-Allose is a simple sugar, which belongs to the group of carbohydrates. It is an aldohexose, which means it has six carbon atoms and an aldehyde functional group. L-Allose is a rare sugar that occurs naturally in small amounts in certain foods such as beans, peas and beets. It can also be synthesized by chemical or enzymatic processes. L-Allose has various applications in the food industry, especially as a low-calorie sweetener and flavor enhancer. Additionally, it has potential research roles in metabolic disorders, cancer, and inflammation.–Applications–Formula-C6H12O6-Citation–References–CASNumber-7635-11-2-MolecularWeight-180.16-Compound Purity–SMILES-OC[C@H](O)[C@H](O)[C@H](O)[C@H](O)C=O-Research_Area-Others-Solubility-10 mM in DMSO-Target-Biochemical Assay Reagents-Isoform–Pathway-Others-MCE Product type-Biochemical Assay Reagents