noun. A glycoside, the sugar component of which is glucose.

noun. One of a class of compounds widely distributed in the vegetable world, which, treated with acids, alkalis, or certain ferments, are resolved into a sugar, an acid, and sometimes another organic principle.

noun. One of a large series of amorphous or crystalline substances, occurring very widely distributed in plants, rarely in animals, and regarded as influental agents in the formation and disposition of the sugars. They are frequently of a bitter taste, but, by the action of ferments, or of dilute acids and alkalies, always break down into some characteristic substance (acid, aldehyde, alcohol, phenole, or alkaloid) and glucose (or some other sugar); hence the name. They are of the nature of complex and compound ethers, and ethereal salts of the sugar carbohydrates.

noun. A glycoside that yields glucose after hydrolysis.

noun. a glycoside derived from glucose

"Along with more than fifty antioxidants, including cyanidin-3 glucoside, which is an anthocyanin, Acai is an exceptionally good source of omega-6 and omega-9 fatty acids, vitamins A, C, and E, and trace minerals."

glycoside  

amygdalin  saponin  

acetyl  acid.33  aglycone  apigenin  astragalin