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Monosaccharides

Our range of Monosaccharides includes an extensive collection of phosphorylated sugars, sulfated sugars, halogenated sugars, imino sugars, protected intermediates and unusual lactones available as building blocks and basic research tools.

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  • Monosaccharides products

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BG106 1-Deoxy-β-D-galactopyranosyl azide

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BG107 1-Deoxy-β-D-glucopyranosyl azide

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BG108 2,3,4,6-Tetra-O-acetyl-1-deoxy-β-D-galactopyranosyl azide

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BG109 2,3,4,6-Tetra-O-acetyl-1-deoxy-β-D-glucopyranosyl azide

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BG110 2,3,4,6-Tetra-O-acetyl-1-deoxy-β-D-glucopyranosyl isothiocyanate

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BG114 4′-Nitrophenyl-β-D-galactopyranoside

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BG115 2′-Nitrophenyl-β-D-galactopyranoside

From £1,255.00 exc. VAT

BG116 L-β-(2,3,4-triaceto-arabinopyranosyl) azide

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BG119 2,3,4-Tri-O-acetyl-β-D-xylopyranosyl azide

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BG120 2-Nitrophenyl-α-D-xylopyranoside

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BG122 4-Nitrophenyl-β-L-arabinopyranoside

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BG124 4-Nitrophenyl-β-D-xylopyranoside

From £480.00£850.00 exc. VAT

BG125 2-Nitrophenyl-β-L-arabinopyranoside

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BG126 2,3,4-Tri-O-acetyl-1-O-azido-β-D-arabinopyranoside

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BG127 4-Nitrophenyl-β-D-arabinopyranoside

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BG128 2-Nitrophenyl-β-D-arabinopyranoside

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BG134 4′-Nitrophenyl-α-D-glucopyranoside

From £532.00 exc. VAT

BG161 Methyl 2-benzyloxycarbonylamino-2-deoxy-α-D-glucopyranoside

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BG162 Methyl 4,6-O-benzylidene-2-benzyloxycarbonylamino-2-deoxy-α-D-glucopyranoside

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More information

What are Monosaccharides?

Monosaccharides, often considered to be simple sugars, are the basic building blocks of carbohydrates. These are generally water-soluble, crystalline solids with the general formula CnH2nOn. They can be classified by the number of carbon atoms they contain, the most abundant are pentoses (5 carbons) and hexoses (6 carbons).

Examples of these building blocks commonly found in nature include xylose (plant cell walls), ribose (RNA), glucose (cell energy source), mannose (plant cell walls) and fructose (a constituent of sucrose).

Monosaccharides form more complex saccharides via the formation of glycosidic bonds. For example, D-glucose and D-galactose combine to form the disaccharide lactose, commonly found in milk, while D-glucose and D-fructose combine to form sucrose (table sugar).