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n. A glycoside, the sugar component of which is glucose.

n. A glycoside that yields glucose after hydrolysis.

n. One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates.

n. One of a class of compounds widely distributed in the vegetable world, which, treated with acids, alkalis, or certain ferments, are resolved into a sugar, an acid, and sometimes another organic principle.

n. a glycoside derived from glucose

"Along with more than fifty antioxidants, including cyanidin-3 glucoside, which is an anthocyanin, Acai is an exceptionally good source of omega-6 and omega-9 fatty acids, vitamins A, C, and E, and trace minerals."

glycoside   

amygdalin    saponin   

rhein    aglycone    luteolin    saponification    stigmasterol