L-Allose

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.