glycoside

简明释义

英[ˈɡlaɪkəʊˌsaɪd]美[ˈɡlaɪkəˌsaɪd]

n. 配醣；配糖体；配糖类

英英释义

单词用法

同义词

反义词

例句

1.Uva Ursi: Contains the glycoside arbutin, which has antimicrobial properties and ACTS as a mild diuretic.

熊果叶：包含苷熊果苷，具有抗菌特性，作为。

2.This glycoside saxitoxin hybrid goes to work in the blood stream instantly.

配糖蛤蚌毒素复合体。能迅速在血液里奏效。

3.Rhubarb contains toxic Oxalates and anthraquinone glycoside.

大黄含有毒草酸以及蒽醌苷。

4.One man explains, "This glycoside saxitoxin hybrid goes to work in the blood stream instantly," as his hand moves across the beakers before him.

其中一个人向另一个解释，“蛤蚌毒素和配糖混合物能即刻在血液中发生反应，”他的手摆弄着身前的烧杯。

5.Cardiac oedema: All forms of cardiac oedema in conjunction with adequate glycoside therapy.

心脏水肿：一切形式的心脏水肿在与足够的苷治疗。

6.Resveratrol exists in the glycoside form which is known as piceid and free form.

白藜芦醇在自然条件下，以自由态和糖苷两种形式存在。

7.CONCLUSION Alcohol sedimentation is a better method in extracting monoterpene glycoside.

结论水提醇沉法提取山茱萸单萜甙较好。

8.The flavone glycoside content in walnut benevolence is 0.

测定核桃仁隔膜中黄酮苷含量为0。

9.The plant contains a variety of compounds, including glycosides, which are known for their medicinal properties.

这种植物含有多种化合物，包括糖苷，它们以其药用特性而闻名。

10.Researchers are studying the effects of glycosides on human health and disease.

研究人员正在研究糖苷对人类健康和疾病的影响。

11.Certain fruits are rich in glycosides, which contribute to their sweetness.

某些水果富含糖苷，这使它们变得甜美。

12.The hydrolysis of glycosides can release sugars and aglycones.

对糖苷的水解可以释放出糖和非糖部分。

13.In traditional medicine, some glycosides are used to treat heart conditions.

在传统医学中，一些糖苷用于治疗心脏病。

作文

Glycosides are a fascinating class of compounds that play crucial roles in various biological processes. In simple terms, a glycoside (糖苷) is a molecule formed from a sugar and another functional group, which can be an alcohol, phenol, or other types of molecules. The sugar part of the glycoside (糖苷) is usually a monosaccharide, such as glucose or galactose, while the non-sugar component can vary widely, leading to a vast array of different glycosides (糖苷). These compounds are found in many plants and are often responsible for the flavors, colors, and medicinal properties of those plants. One of the most well-known examples of glycosides (糖苷) is salicin, which is derived from willow bark. Salicin is converted into salicylic acid in the body, a compound that has anti-inflammatory and pain-relieving properties. This discovery led to the development of modern aspirin, showcasing how important glycosides (糖苷) can be in pharmacology. Another example is digoxin, a glycoside (糖苷) extracted from the foxglove plant, which is used to treat heart conditions. These examples highlight the significance of glycosides (糖苷) in both traditional and modern medicine. In addition to their medicinal uses, glycosides (糖苷) also have important roles in plant biology. They can serve as storage forms of energy, transport sugars throughout the plant, and even protect plants from herbivores and pathogens. Some glycosides (糖苷) can be toxic to animals, acting as a defense mechanism for the plant. For instance, cyanogenic glycosides (糖苷) can release toxic cyanide when the plant is damaged, deterring herbivores from feeding on them. Furthermore, glycosides (糖苷) can influence the taste and aroma of fruits and vegetables. Many fruits contain glycosides (糖苷) that contribute to their sweetness or bitterness, affecting human consumption and agricultural practices. Understanding the chemistry of glycosides (糖苷) allows scientists and farmers to manipulate these traits, enhancing flavor profiles or improving crop resistance to pests. The study of glycosides (糖苷) extends beyond botany and medicine; it is also relevant in the food industry. For instance, the presence of certain glycosides (糖苷) in foods can affect their nutritional value and health benefits. Researchers are continuously exploring how these compounds interact with human metabolism and their potential effects on health, including their antioxidant properties and role in disease prevention. In conclusion, glycosides (糖苷) are essential compounds with diverse functions in nature, medicine, and food science. Their ability to link sugars with other molecules creates a wide range of biological activities that impact both plants and animals, including humans. As research progresses, we are likely to uncover even more about the importance of glycosides (糖苷) in our world, paving the way for new applications in health and agriculture. Understanding glycosides (糖苷) not only enriches our knowledge of biochemistry but also enhances our appreciation for the complex interactions within ecosystems.

糖苷是一类迷人的化合物，在各种生物过程中发挥着至关重要的作用。简单来说，glycoside（糖苷）是由一个糖和另一个功能基团形成的分子，这个功能基团可以是醇、酚或其他类型的分子。glycoside（糖苷）的糖部分通常是单糖，如葡萄糖或半乳糖，而非糖成分可以变化很大，从而导致各种不同的glycosides（糖苷）。这些化合物存在于许多植物中，通常负责这些植物的风味、颜色和药用特性。 最著名的glycosides（糖苷）之一是水杨苷，它源自柳树皮。水杨苷在体内转化为水杨酸，这是一种具有抗炎和镇痛特性的化合物。这一发现导致了现代阿司匹林的发展，展示了glycosides（糖苷）在药理学中的重要性。另一个例子是地高辛，这是一种从毛地黄植物中提取的glycoside（糖苷），用于治疗心脏病。这些例子突显了glycosides（糖苷）在传统和现代医学中的重要性。 除了药用用途外，glycosides（糖苷）在植物生物学中也起着重要作用。它们可以作为能量的储存形式，运输糖分遍布植物，甚至保护植物免受食草动物和病原体的侵害。一些glycosides（糖苷）对动物可能是有毒的，作为植物的防御机制。例如，氰苷类glycosides（糖苷）在植物受损时可以释放出有毒的氰化物，从而阻止食草动物的啃食。 此外，glycosides（糖苷）还可以影响水果和蔬菜的味道和香气。许多水果含有glycosides（糖苷），对其甜味或苦味产生影响，进而影响人类的消费和农业实践。了解glycosides（糖苷）的化学特性使科学家和农民能够操纵这些特性，增强风味或改善作物对害虫的抵抗力。 glycosides（糖苷）的研究不仅限于植物学和医学；它在食品工业中也相关。例如，某些glycosides（糖苷）在食品中的存在可能会影响其营养价值和健康益处。研究人员不断探索这些化合物与人类代谢的相互作用及其对健康的潜在影响，包括其抗氧化特性和在疾病预防中的作用。 总之，glycosides（糖苷）是具有多种功能的重要化合物，广泛存在于自然界、医学和食品科学中。它们将糖与其他分子结合的能力创造了广泛的生物活性，影响植物和动物，包括人类。随着研究的进展，我们可能会发现更多关于glycosides（糖苷）在我们世界中重要性的内容，为健康和农业的新应用铺平道路。理解glycosides（糖苷）不仅丰富了我们对生物化学的知识，也增强了我们对生态系统内复杂相互作用的欣赏。