glucidici

Glucidici is a term used in some Italian-language biochemistry and food science writings to refer to substances related to glucides, commonly known as carbohydrates. The word is formed from the root glucid- with the adjectival suffix -ici and is used as an adjective or, less frequently, as a noun in older or specialized texts. In contemporary standard terminology, however, glucidi or carboidrati are preferred.

Etymology and usage: The term derives from gluc- (glucose) and -idici, a productive Italian suffix for chemical descriptors. Glucidici can function as a broad descriptor for molecules bearing a glucide skeleton or for carbohydrate-derived materials, though its precise scope varies by author.

Classification and examples: In texts where it is used, glucidici are often divided into simple glucidici and complex glucidici. Simple glucidici include monosaccharides such as glucose and fructose; complex glucidici include disaccharides, oligosaccharides, and polysaccharides such as sucrose, lactose, starch, and cellulose. More broadly, glucidici may cover glycosidic compounds and other carbohydrate-based polymers.

Contemporary status: Modern biochemical and nutritional literature typically prefers the terms glucidi or carboidrati to avoid ambiguity. When encountered, glucidici is usually defined in context and may align with carbohydrate-related molecules rather than with non-carbohydrate glycosylated structures.

See also: Carbohydrates; Monosaccharides; Polysaccharides; Glycosides.