|
Glycosides: Most glycosides remain inactive
until they are hydrolysed in the gastric tract by specialised bacteria which
then releases an aglycone (phenols, terpenes, steroids and quinones) that has
the active effect. These compounds could be phenol, sulphur or alcohol based and
many of them like the Cyanogenic glycosides are extremely toxic.
Glycosides are widespread in plants and are extremely
varied in action, effect and medicinal application.
Glycosides are characterized by the chemical composition
of a combination of sugar and non-sugar compounds capable of forming esters with
an acid or ethers with alcohols.
When glycosides hydrolyse (with enzymes or acids) they
form glycones (sugar moiety) or aglycones (non-sugar moiety)
|
