L-Allose

• 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.

• UNSPSC:

  12352200

• Hazard Statement:

  H302-H315-H319-H335

• Target:

  Biochemical Assay Reagents

• Type:

  Biochemical Assay Reagents

• Related Pathways:

  Others

• Field of Research:

  Others

• Assay Protocol:

  https://www.medchemexpress.com/l-allose.html

• Solubility:

  10 mM in DMSO

• Smiles:

  OC[C@H](O)[C@H](O)[C@H](O)[C@H](O)C=O

• Molecular Formula:

  C6H12O6

• Molecular Weight:

  180.16

• Precautions:

  P261-P264-P270-P271-P280-P302+P352-P304+P340-P330-P362+P364-P405-P501

• Shipping Conditions:

  Room temperature

• Scientific Category:

  Biochemical Assay Reagents

• Clinical Information:

  No Development Reported

• CAS Number:

  [7635-11-2]