Reducing sugars are simple carbohydrates that can donate electrons to other molecules, which is a key characteristic in chemical reactions. Common examples include glucose, fructose, and galactose. These sugars are often found in fruits, honey, and some vegetables, and they play a crucial role in energy production within the body. In food science, reducing sugars are important for processes like Maillard reaction, which contributes to browning and flavor development during cooking. They can also be measured in laboratory tests to assess sugar content in various foods and beverages, helping to understand their nutritional value.