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Glycosides
Glycosides are a group of compounds consisting of sugar portion (or
moiety) attached by special bond to one or more non sugar portions.
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Glycosides are broken down upon hydrolysis with enzymes or
acids to;1. Sugar moiety = glycone
2. Non-sugar moiety = aglycone/ active portion. This may be a
phenol, alcohol, or sulphur coumpounds.
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• The bond between the two moieties may involve a phenolic hydroxyl group in which case a O-glycoside, similarly carbone (C-glycosides), nitrogen (N-glycosides) or sulphur (S-glycosides) may be involved.
• Widepread througout the plants, some may be toxic, cooking usually renders them non-toxic. Mostly soluble in water, though aglycones are less soluble.
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Classification of glycosides
• Based on the nature of aglycone, same botanical families consistently contain the same aglycone
• Brassicaceae - glucosinolate
• Rosaceae - cyanogenic
• Scrophulariaceae - cardiac, phenylpropanoid
• Asteraceae - pheenylpropanoid, flavonoid
• Malvaceae - anthocyanin
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• Cyanogenic glycosides
• Cardiac glycosides
• phenylpropanoid glycosides
• anthroquinones (anthracene glycosides)
• flavonoids (occur free or as glycosides)
• glucosinolates (mustards)
• iridoid glycosides (bitter)