Significance of Reducing sugar
Reducing sugar is a type of sugar known for its ability to act as a reducing agent due to the presence of free aldehyde or ketone groups. It is identified in various formulations, including herbal syrups, where it enhances palatability. These sugars participate in redox reactions, donate electrons, and are significant in processes like bioethanol production and fermentation. Their levels are assessed in different botanical extracts, contributing to both nutritional quality and pharmacological effects in herbal formulations.
Synonyms: Sweetener, Glucose, Fructose, Sucrose, Carbohydrate
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The concept of Reducing sugar in scientific sources
Reducing sugar is a type of sugar that neutralizes bitterness in formulations like Kiratatikta syrup, serves as a reducing agent in biochemical tests, and indicates the syrup's quality and nutritional value through reduction reactions.
From: World Journal of Pharmaceutical Research
(1) Types of carbohydrates that can reduce other compounds and are typically evaluated in phytochemical studies.[1] (2) Sugars that can undergo reduction and are tested by reacting with Fehling’s solution to form a precipitate.[2] (3) A type of sugar present in Arjuna bark, known to play a role in its pharmacological effects.[3] (4) Carbohydrates that can donate electrons or reduce other molecules, tested using Fehling's test.[4] (5) Sugars that can donate electrons to another chemical during a reduction reaction.[5]
From: International Ayurvedic Medical Journal
(1) Sugars that undergo reduction reactions, significant indicators of the syrup's quality and nutritional value.[6] (2) A type of sugar that can act to neutralize bitterness in formulations, found in higher concentration in Kiratatikta syrup to enhance its palatability.[7] (3) A type of sugar that can act as a reducing agent, important in various biochemical tests.[8] (4) Sugars that can act as reducing agents; their presence is measured to assess the sugar content of the formulation.[9]
From: Ancient Science of Life
(1) A type of sugar that can donate electrons to other molecules, presence noted in the chemical composition of Melilotus indica.[10] (2) Sugars that can donate electrons or reduce another chemical, noted for variable levels in the different preparations of Aravindasava after fermentation.[11] (3) A type of sugar that has been identified in preliminary screening of certain extracts from Drymaria cordata.[12]
From: Journal of Ayurveda and Holistic Medicine
(1) A group of carbohydrates identified in qualitative analysis that indicate the nutritional quality of Vidari.[13]
From: AYU (Journal of Research in Ayurveda)
(1) Sugars that can donate electrons and reduce other molecules; in the context of Puga Khanda, over 60% of total sugar was identified, affecting preservation.[14]