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L-arabinose is an aldopentose which is more common than D-arabinose in nature. L-arabinose is a low-calorie sweetener and inhibitor of the sucrose. Therefore, it can prevent fat accumulation and protect against diabetes.
•use as a sucrose enzyme inhibitor to lower the glycaemic index of sucrose containing products
•development of antiviral agents such as nucleoside analogues
•various foods, except foods for infants or young children
•raw material for the synthesis of fine chemicals as well as pharmaceutical intermediate
•preparation of bacterial medium in biological industry
•synthesis of flavours
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