glycoside


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Related to glycoside: tannin, Cyanogenic glycoside

glycoside

 [gli´ko-sīd]
any compound containing a carbohydrate molecule (sugar), particularly any such natural product in plants, convertible, by hydrolytic cleavage, into a sugar and a nonsugar component (aglycone), and named specifically for the sugar contained, such as fructoside (fructose), glucoside (glucose), or pentoside (pentose).
cardiac glycoside any of a group of glycosides occurring in certain plants (Digitalis, etc.), having a characteristic action on the contractile force of the heart muscle.

gly·co·side

(glī'kō-sīd),
Condensation product of a sugar with any other radical involving the loss of the OH of the hemiacetal or hemiketal of the sugar, leaving the anomeric carbon as the link; thus, condensation through the carbon with an alcohol, which loses its hydrogen on its hydroxyl group, yields an alcohol-glycoside (or a glycosido-alcohol); links with a purine or pyrimidine -NH- group yield glycosyl (or N-glycosyl) compounds.

glycoside

/gly·co·side/ (gli´ko-sīd) any compound containing a carbohydrate molecule (sugar), particularly any such natural product in plants, convertible, by hydrolytic cleavage, into a sugar and a nonsugar component (aglycone), and named specifically for the sugar contained, as glucoside (glucose), pentoside (pentose), fructoside (fructose), etc.
cardiac glycoside  any of a group of glycosides occurring in certain plants (e.g., Digitalis, Strophanthus, Urginea ), acting on the contractile force of cardiac muscle; some are used as cardiotonics and antiarrhythmics.
digitalis glycoside  any of a number of cardiotonic and antiarrhythmic glycosides derived from Digitalis purpurea and D. lanata, or any drug chemically and pharmacologically related to these glycosides.

glycoside

(glī′kə-sīd′)
n.
Any of a group of organic compounds, occurring abundantly in plants, that yield a sugar and one or more nonsugar substances on hydrolysis.

gly′co·sid′ic (-sĭd′ĭk) adj.

glycoside

[glī′kəsīd]
Etymology: Gk, glykys, sweet
any of several carbohydrates that yield a sugar and a nonsugar on hydrolysis. The plant Digitalis purpurea yields a glycoside used in the treatment of heart disease.

glycoside

Biochemistry
A molecule formed from the condensation of either a furanose or a pyranose with another molecule as an acetal nitrogen glycoside or phosphate ester glycoside; cardiac glycosides include digitoxin, digoxin and ouabain.

Herbal medicine
Any of a number of medicinally active compounds produced by plants, which include hydrocyanic (prussic acid), which gives cough syrup its bitter almond flavour, digitoxin, a cardioactive agent, and salicin, the basis for salicylic acid.

glycoside

Pharmacology A molecule formed from the condensation of either a furanose or a pyranose with another molecule as an acetal, nitrogen glycoside, or phosphate ester glycoside; cardiac glycosides include digitoxin, digoxin, ouabain

gly·co·side

(glī'kō-sīd)
Condensation product of a sugar with any other radical involving the loss of the H of the hemiacetal or hemiketal OH of the sugar, leaving the O of this OH as the link.

glycoside

an acetal derivative of a sugar that, on hydrolysis by enzymes or acids, gives rise to a sugar. Glycosides containing glucose are called glucosides, those with galactose are called galactosides. They render unwanted substances chemically inert or form food reserves such as GLYCOGEN.

Glycoside

An herbal carbohydrate that exerts powerful effect on hormone-producing tissues. The glycoside breaks down into a sugar and a non-sugar component.
Mentioned in: Echinacea

glycoside,

n plant-derived compound that breaks down into a sugar and an aglycon when processed with water.

gly·co·side

(glī'kō-sīd)
Condensation product of a sugar with any other radical involving the loss of the OH of the hemiacetal or hemiketal of the sugar.

glycoside (gli´kōsīd),

n a compound that contains a sugar as part of the molecule.

glycoside

any compound containing a carbohydrate moiety (sugar), particularly any such natural product in plants, convertible, by hydrolytic cleavage, into a sugar and a nonsugar component (aglycone), and named specifically after the sugar contained, as glucoside (glucose), pentoside (pentose), fructoside (fructose), etc.

cardiac glycoside
any one of a group of glycosides occurring in certain plants (e.g. Digitalis) having a characteristic action on the contractile force of the heart muscle. See also cardenolide, bufadienolide.
References in periodicals archive ?
PureCircle offers tailored combinations of steviol glycosides designed to address the unique sweetening needs of various food and beverage categories.
In these conditions, the sympathetic response is increased, thus sensitizing the myocardium and enhancing the toxicity of the Nerium glycosides (JOUBERT, 1989; ASLANI et al.
Alkenyl glycoside and alkynyl glycosides could also be prepared by using triethylsilane instead of hydrogen as a reductant.
Fabaceae) are natural sources of the flavonol glycoside rutin and aglycone quercetin, (Chandra et al.
Effects of Malvidin and Its Glycosides on XO-1 Production in Supernatant and Cells.
Reduced ribosomal methylation confers low-level amino glycoside resistance by reducing the affinity of the drugs for the 16S rRNA binding site.
It is reported in literature that some diterpenoids and glycosides of ent-Kaurane Glycosides boost the plants growth [3].
Total glycosides increased during cold soak and fermentation and were in greater concentration in cap-punched Merlot, and similar among Cabernet Sauvignon treatments.
The only commercially available steviol glycosides available today are derived from stevia plants grown and harvested in an agriculture setting.
12) In summary, cardiotoxic plant poisonings may cause serious dysrhythmias and death and will require intensive care management with combinations of gastrointestinal decontamination with oral-activated charcoal, intravenous vasopressor support, anti-arrhythmics, temporary pacemaker or temporary cardiopulmonary bypass, and few specific antidotes, with the exception of digoxin-specific Fab in cases of confirmed cardiac glycoside poisonings.
In addition, the steviol glycoside flavour profile presents further formulating challenges, such as adjusting the sweetness profile to that of sugar, achieving high levels of sweetness intensity, reducing bitterness in high steviol glycosides concentrations, reducing lingering effects and replacing the sugar bulk in sweetened products.
The difference between the intensity of the colours of the experimental and blank (distilled water and Baljet's reagent) samples gave the absorbance and was proportional to the concentration of the glycoside.