reducing sugar A monosaccharide or disaccharide sugar that can donate electrons to other molecules and can therefore act as a reducing agent. The possession of a free ketone (–CO–) or aldehyde (–CHO) group enables most monosaccharides and disaccharides to act as reducing sugars. Reducing sugars can be detected by Benedict's test. Compare nonreducing sugar.

reducing sugar A sugar that contains an aldehyde or potential aldehyde group and that has the ability to reduce certain inorganic ions in solution. These include the cupric ions in Fehling's and Benedict's reagents.

reducing sugar A sugar that contains an aldehyde or potential aldehyde group and that has the ability to reduce certain inorganic ions in solution. These include the cupric ions in Fehling's and Benedict's reagents.