L- arabinose

Name: L-Arabinose

Another name: L (+) – gum aldose, pectose

Molecular formula: C5H10O5

Molecular weight: 150.13

Specific gravity: 1.585

Melting point: 154~158 C

Sweetness: 50%of sucrose

Optical rotation: +100 ~ +104 degrees (C=5, H2O, 24h)

Solubility: soluble in water, slightly soluble in ethanoll, insoluble in ether methanol or acetone.

Character: white crystalline powder.

L-arabinose exists in many kinds of plants, grains, fruits and vegetables. Especially in beets, potatoes, apples, tomatoes, corncobs, corn peels and other delicious high-sugar fruits, the content often accounts for 5-25% of the dry matter.


1、In 1998, L-arabinose was approved as a health food additive by the Food and Drug Administration of the United States and the Ministry of Health of Japan.

2、In 2001, L-arabinose was listed as a special health food additive for regulating blood sugar by Japan's Ministry of Health and Wellfare.

3、the American Medical Association has included L- Arabinose as a nutritional supplement for anti obesity agents or over the counter . Prescribed range of use: all kinds of food, but not infant food. The recommended daily intake is 3-6% of sucrose.

4、In 2008, L- arabinose was approved as new resource food in China.

5、In 2009, L-arabinose was selected into intervention program by the International Society of Health Organizations for Nephropathy KHDC (Chronic Kidney Disease, Hypertension, Diabetes and Heart Disease), and became the only thing for food to interfere with diseases.

  • Functional characteristics
  • Application area

1、L-arabinose can improve the metabolism and absorption of sucrose. The most representative physiological function of L-arabinose is to selectively inhibit the activity of sucrase in the small intestine, thereby,It inhibits the absorption of sucrose in the form of glucose and fructose. It  can also inhibit the increase of blood sugar caused by sucrose intake, prevent and treat diseases related to high blood sugar, and improve the glucose tolerance of type II urine patients.

2、It can inhibit the activity of alpha glucosidase ,effectively reduced postprandial sugar levels.

3、It can reduce the activity of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in serum, alleviate the damage of diabetes mellitus to liver tissue and protect liver.

4. Low absorption rateo of L-arbinose in human intestine can promote the growth of bifidobacteria, prevent constipation and improve intestinal health.

5. L-arabinose can change the ratio of skeletal muscle fibers and influence the growth of abdominal adipose tissue by controlling glycolysis to glycolysis. The change of the ratio of skeletal muscle fibers is beneficial to the hypoglycemia of type 2 diabetes mellitus.

6. Pharmaceutical raw materials: Under the action of various new catalysts. L-arabinose as an important synthetic material, can effectively synthesize L-ribose, cytarabine, adenosine arabinose, D-ribose, deoxyribose and so on .

7. Medicinal Intermediates: Nucleoside antiviral drugs can also be synthesized, such as L-arabinose as the precursor, through a 10-step process to finally synthesize anti-hepatitis B virus and anti-Ep-stein-Barr virus active reagent 1-(2-fluoro-5-methyl-beta-L-arabinose) -uracil (L-FMAU).

1.Food and beverages: diabetic food, diet food, health functional food, sucrose additives.

2.Additives for confectionery, baking food and milk.

3.Drugs: L-arabinose can be used as additives or excipients of proprietary medicines in Prescription and OTC drugs for glucose control and weight loss.

4.Flavors and fragrances: L-arabinose was used to produce reactive flavors.

5.  Intermediates in drug synthesis: it can be used to synthesize cytarabine, adenosine arabinoside, L-ribose, deoxyribose, antiviral drugs such as telmivudine, lamivudine, etc.

6.  As components of organic synthesis, chemical reagents and biochemical bacteria culture medium;

7.  Pharmaceutical excipients and fillers: L-arabinose can be used as excipients and fillers in different dosage forms, such as cough syrup, tablets and so on, because of its stable structure, heat resistance, calorie free and similar sweetness to sucrose.


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