Review: Synthetically modified carbohydrates as ligands

The coordinative properties of synthetically modified carbohydrates to metal cations are reviewed. Such metal complexes are distinct, owing to the structural diversity of the ligands and coordination modes. The influences of complex-formation conditions on chemical properties of modified carbohydrates, as well as on organic reactions (especially diastereoselective ones), are examined. In addition, this manuscript demonstrates the practical importance of the coordination interactions.