What is the function of reducing sugars?

Reducing sugars are sugars that can undergo chemical reactions with certain reagents, such as Benedict's reagent or Fehling's reagent, to produce a colored product. This ability to reduce other substances is due to the presence of a free aldehyde or keto group in the sugar molecule.

Reducing sugars are important in a variety of biological processes, including:

* Energy production: Reducing sugars can be broken down by cells to produce energy. Glucose, for example, is the main source of energy for most cells in the body.

* Glycosylation: Reducing sugars can attach to proteins and lipids in a process called glycosylation. This process can affect the stability, function, and localization of proteins and lipids.

* Antioxidant activity: Reducing sugars can act as antioxidants, protecting cells from damage caused by free radicals.

* Sweetness: Reducing sugars contribute to the sweet taste of foods.

Some examples of reducing sugars include glucose, fructose, and lactose. These sugars are found in a variety of foods, including fruits, vegetables, and dairy products.

Non-reducing sugars, on the other hand, lack a free aldehyde or keto group and therefore do not undergo the same reactions as reducing sugars. Examples of non-reducing sugars include sucrose and maltose.