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Allose is an aldohexose sugar. It is a rare monosaccharide that occurs as a 6-O-cinnamyl glycoside in the leaves of the African shrub Protea rubropilosa. Extracts from the fresh-water alga Ochromas malhamensis contain this sugar but of unknown absolute configuration. It is soluble in water and practically insoluble in methanol.^{[citation needed]}

Reduction of allose by catalytic hydrogenation produces an obscure sugar alcohol allitol which is rarely used in the chemical industry.^[3]^[4]

Allose is a C-3 epimer of glucose.

Notes

^ The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.). Merck. 1989. ISBN 091191028X.
^ “Appendix”.
^ Reusch, William (May 5, 2013). “Carbohydrates”. chemistry.msu.edu. East Lansing, Michigan: Michigan State University. Retrieved January 21, 2025.
^ National Center for Biotechnology Information (2025). PubChem Compound Summary for CID 120700, Allitol. Retrieved January 21, 2025 from Allitol.

References

Carbohydrates, edited by P.M. Collins, Chapman and Hall, ISBN 0-412-26960-0

[rdp-we-cite_note-1] The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (11th ed.). Merck. 1989. ISBN 091191028X.

[rdp-we-cite_note-2] “Appendix”.

[rdp-we-cite_note-3] Reusch, William (May 5, 2013). “Carbohydrates”. chemistry.msu.edu. East Lansing, Michigan: Michigan State University. Retrieved January 21, 2025.

[rdp-we-cite_note-4] National Center for Biotechnology Information (2025). PubChem Compound Summary for CID 120700, Allitol. Retrieved January 21, 2025 from Allitol.

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