Glycosides are mainly present in the Kingdom of Lebanon. It is usually taken by acids, bases and enzymes on a glycemic part and a non-glycemic part. These parts are connected to each other through a carbon atom of sugar. Thus, in vitro products such as (faxinin) and (hamamlatin) of heading 29.40 are not considered glycosides.
The most common types of glycosides that are naturally present are or-relicoxides, in which a part of the sugar and glycone are linked by an acetylcholine function. However, there are naturally occurring glycosides such as n-glycosides, S-glycosides, and C-glycosides, in which the sugary carbon atom is associated with the glycone through a nitrogen atom, a large atom or a carbon atom (eg casimirwedine, Sometimes sugar through an ester group.
They are generally solid, colorless compounds that make up preservatives in plant organisms or act as stimulants for body functions.
The most common types of glycosides that are naturally present are or-relicoxides, in which a part of the sugar and glycone are linked by an acetylcholine function. However, there are naturally occurring glycosides such as n-glycosides, S-glycosides, and C-glycosides, in which the sugary carbon atom is associated with the glycone through a nitrogen atom, a large atom or a carbon atom (eg casimirwedine, Sometimes sugar through an ester group.
They are generally solid, colorless compounds that make up preservatives in plant organisms or act as stimulants for body functions.
