| glycoside |
Any of a large class of natural or synthetic compounds such as anthocyanin that are acetal derivatives of sugars and that on hydrolysis yield one or more molecules of a sugar, often a noncarbohydrate.
출처: www.knowledgebank.irri.org/glossary/Glossary/G.htm
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|---|---|
| glycogen |
A food storage molecule. Glycogen is the main form in which carbohydrates are stored in the body. It can be broken down to form glucose to provide the body with energy.
출처: www.spinalnet.co.uk/EEndCom/GBCON/homepage.nsf/0/C...
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| glyc |
glucose (sugar) hyper/glyc/emia (high blood sugar)
출처: www.thebody.com/gmhc/issues/jan01/terminology.html
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| glycerol |
the central structural component of triglycerides and phospholipids.
출처: www.thebody.com/sfaf/summer01/glossary.html
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| glycemic index |
Shows how different types of carbohydrate-containing foods can raise the blood glucose levels within two hours. Carbohydrates that raise the blood sugar the fastest, such as potatoes, have the highest glycemic index.
출처: www.pbs.org/wgbh/pages/frontline/teach/diet/worksh...
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