Collection: Reducing Sugars

Reducing sugars have a free anomeric carbon in their structure. The anomeric carbon results from cyclization of the molecule, where the carbonyl group (aldehyde or ketone) reacts with a hydroxyl group within the same molecule, to form a hemiacetal or hemiketal linkage. The reducing sugars are characterized by their chemical ability to be oxidized. The open form of the reducing sugar provides a carbonyl handle (aldehyde or ketone) that can be used to covalently link the sugar to other molecules and platforms via imine or hydrazone formation.