Iron - Carbohydrate Chemistry
Carbohydrates form a very large group of compounds of enormous theoretical and practical importance, both from the quantitative and qualitative points of view. Research on these compounds is continuing to expand very rapidly. As a result of many new developments this field has now broad in scope and rich in variety, touching on virtually all aspects of chemistry and biology.
Carbohydrate Chemistry is a subdiscipline of chemistry primarily concerned with the synthesis, structure, and function of carbohydrates. Due to the general structure of carbohydrates, their synthesis is often preoccupied with the selective formation of glycosidic linkages and the selective reaction of hydroxyl groups; as a result, it relies heavily on the use of protecting groups.
The study of carbohydrates and their derivatives has enriched our knowledge of chemistry, especially as to the role of molecular shape and conformations in chemical reactions. It has led to the discovery of new biosynthetic reactions and enzymic control mechanisms and has contributed significantly to the understanding of many fundamental biological processes, such as the interactions of cells with their environment.
The name carbohydrate was originally assigned to compounds believed to be hydrates of carbon, of the general formula Cn(H20)n. With the accumulation of knowledge the definition has been modified and broadened. It now includes polyhydroxy aldehydes and ketones, alcohols and acids, their
simple derivatives as well as the products formed by the condensation of these different compounds via glycosidic (hemiacetal) linkages into oligomers (oligosaccharides) or polymers (polysaccharides). In fact many compounds of unusual structure, which do not conform to the general formula Cn (H20)n are now included in the enlarged group of carbohydrates.
Iron Carbohydrate Chemistry
Iron Carbohydrate complexes are water-soluble and very stable. Because of the globular structure as well as the electron density of the iron core they can be visualized by electron microscopy. For preparation of carbohydrate-iron complexes only few of the hydroxyl groups of the carbohydrates are necessary for reaction with the ferric hydroxide.
Puneet has developed expertise on Iron Carbohydrate Chemistry over a period and are offering products which are very useful to reduce Iron Deficiency Anaemia :
- Iron Dextran
- Iron Sorbitol
- Iron Polymaltose
- Iron Polysucrose
- Iron Polysaccharide
From the above list certain products are still under R & D .
