Aromatic O-glycosylation
Författare
Summary, in English
Carbohydrates carrying an aromatic aglycon are important natural products and thus key synthetic targets. However, due to the electron-withdrawing properties of aromatic rings, phenols are difficult to glycosylate. This review covers the most common carbohydrate donors used for aromatic O-glycosylation (anomeric acetates, halides, trichloroacetimidates and thioglycosides) as well as some less common donors. The scope of the review is to give practical examples of aromatic O-glycosylations and to offer guidelines for glycosylation of typical aromatic residues. Anomeric acetates or trichloroacetimidates, activated under acidic conditions, are preferred for electron rich aromatic aglycons, while glycosyl halides, activated using basic conditions, are preferred for electron deficient aromatic residues. (c) 2006 Elsevier Ltd. All rights reserved.
Avdelning/ar
Publiceringsår
2006
Språk
Engelska
Sidor
1266-1281
Publikation/Tidskrift/Serie
Carbohydrate Research
Volym
341
Issue
10
Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Organic Chemistry
Nyckelord
- halide
- trichloroacetimidate
- anomeric acetate
- glycosylation
- aromatic
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1873-426X