Naturally occurring monosaccharides: properties and synthesis

MUCHNIK DE LEDERKREMER, R; GALLO-RODRIGUEZ, C

Advances in Carbohydrate Chemistry and Biochemistry

Elsevier

Lugar: Amsterdam; Año: 2004; p. 9 - 52

This article deals with the naturally occurring monosaccharides (including 6-deoxy sugars) and its layout follows that employed by Schaffer in an earlier comprehensive survey of monosaccharides.1 The sugars are grouped according to the number of carbon atoms and are classified as aldoses or ketoses in each group. The reader is referred to Schaffer’s article1 for details of melting points, specific rotations, and characterizing derivatives of those monosaccharides known in 1972. The present article records information on the many more individual sugars that have been found in natural sources during the past three decades, and also cites the chromatographic techniques that have aided in their identification. In addition, the use of monosaccharides as chiral synthons and of enzymes for carbohydrate synthesis are included.