L-Allose is primarily used in biomedical research due to its unique properties. It has been studied for its potential to inhibit cancer cell growth and proliferation, making it a promising candidate for cancer therapy. Additionally, L-Allose is explored for its role in reducing oxidative stress and inflammation, which could be beneficial in treating conditions like diabetes and neurodegenerative diseases. In the food industry, it is investigated as a low-calorie sweetener with potential health benefits, such as managing blood sugar levels, and for food preservation to extend shelf life. Its applications also extend to agriculture, where it is being researched for improving plant resistance to environmental stressors.