aglükooni

Aglükooni refers to the non-sugar part of a glycoside. Glycosides are molecules where a sugar molecule is bonded to another functional group, which is known as the aglycone. This bond between the sugar and the aglycone is called a glycosidic bond. When a glycoside is hydrolyzed, meaning it reacts with water, the glycosidic bond is broken, releasing the sugar moiety (also called the glycone) and the aglycone. The aglycone itself is typically a non-carbohydrate organic compound.

The chemical nature of the aglycone can vary widely, and it is often responsible for the biological activity of the glycoside. For instance, in many plant-derived compounds, the aglycone is a phenolic compound, a steroid, or an alkaloid. The presence of the sugar molecule, the glycone, can affect the solubility, stability, and bioavailability of the aglycone. In some cases, the sugar component helps to transport the aglycone within an organism or protect it from degradation.

Many naturally occurring compounds are glycosides, including anthocyanins which give color to flowers and fruits, and cardiac glycosides which have medicinal properties. In these examples, the aglycone is the active component that elicits a specific biological response, while the glycone influences its overall properties. The term "aglycone" is fundamental in understanding the structure and function of this important class of organic compounds.