aglykoneiden

Aglykoni, also known as an aglycone, is the non-sugar, non-carbohydrate part of a glycoside. Glycosides are compounds formed by the covalent bonding of a sugar molecule (glycone) to another functional group. When the glycosidic bond is hydrolyzed, typically by an enzyme or acid, the sugar molecule is cleaved off, leaving behind the aglycone.

The aglycone itself can be a wide variety of organic molecules, including phenols, alcohols, thiols, and amines. The chemical nature of the aglycone often dictates the properties and biological activity of the parent glycoside. For example, many plant pigments, such as anthocyanins, contain a flavonoid aglycone. Similarly, the cardiac glycosides, which are used to treat heart conditions, feature a steroid aglycone.

The term "aglycone" is derived from Greek words meaning "not sugar." It highlights the fundamental distinction between the carbohydrate component and the rest of the glycosidic molecule. Understanding the aglycone is crucial for identifying and characterizing glycosides, as well as for elucidating their functions in biological systems. Many natural products with medicinal properties are glycosides, and their therapeutic effects are often attributed to the aglycone moiety released after enzymatic cleavage.