arabino

Arabino refers to a five-carbon sugar molecule. It is a monosaccharide, meaning it cannot be broken down into simpler sugars. Arabino is an aldopentose, indicating that it contains an aldehyde functional group and five carbon atoms. The most common form is L-arabinose, which is a naturally occurring sugar found in various plant sources, including gum arabic, hemicellulose, and pectin.

L-arabinose is often used as a food additive, particularly as a sweetener and a dietary supplement. It has been studied for its potential health benefits, including its ability to inhibit the absorption of sucrose in the small intestine, which may lead to a reduced glycemic response. This property has led to its inclusion in some functional foods and dietary products aimed at managing blood sugar levels.

D-arabinose, the enantiomer of L-arabinose, is less common in nature. It can be found in some bacterial polysaccharides and has been investigated for its antimicrobial properties. Arabino can also be a component of more complex carbohydrates, such as arabinans and arabinoxylans, which are important structural elements in plant cell walls. The chemical structure of arabino features a linear chain of five carbon atoms, with an aldehyde group at one end and hydroxyl groups on the other four carbons. The specific arrangement of these hydroxyl groups determines whether it is D-arabinose or L-arabinose.