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A survey of the structures of natural products with O -evalosyl sugar residues (ref 8 and references cited within) reveals a preference for the α- l linkage, which happens to be the more thermodynamically stable isomer (anomeric effect; for an X-ray structure of methyl O -methyl evalose, see Giuliano, R. M., Kasperowicz, S., Boyko, W. J., and Rheingold, A. L. Carbohydr. Res. 1989, 185, 61-67). Contrary to this, the structures of callipeltosides B and C were assigned (ref 9) or depicted (ref 13) with the inverted β- l anomeric configuration
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A total synthesis of callipeltoside C (12) was reported recently
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A total synthesis of callipeltoside C (12) was reported recently
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See Supporting Information for ref 3a
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See Supporting Information for ref 3a.
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