Radicals and Carbohydrates: A Grand Alliance

Abstract This review describes applications of radical reactions developed in the authors’ laboratory for the modification of carbohydrates. It focuses on tin‐free variation on the Barton‐McCombie deoxygenation; on reductive de‐iodination; on intermolecular radical additions of xanthates; on allylations and vinylations of xanthates and iodides, with emphasis on allylations using allylic alcohols activated as fluoropyridyl ethers; and, finally, on the synthesis of mercaptosugars.