L-Arabinose is a five-carbon aldose sugar widely distributed in plants, particularly in corn fiber, beet pulp, and various plant gums. It provides approximately 50% of the sweetness of sucrose and has a clean, pleasant taste. Its most notable property is the ability to selectively inhibit intestinal sucrase, the enzyme that breaks down sucrose into glucose and fructose for absorption. This mechanism reduces the glycemic impact of sucrose consumption by 20–30%. L-Arabinose is approved as a novel food ingredient in several countries and is gaining popularity as a functional sugar in health-conscious food products.