a system that ranks foods by the speeds at which their carbohydrates are converted into glucose in the body; a measure of the effects of foods on blood-sugar levels.
A numerical index given to a carbohydrate-rich food that is based on the average increase in blood glucose levels occurring after the food is eaten.
[glis-uh-ral-duh-hahyd] /ˌglɪs əˈræl dəˌhaɪd/ noun, Biochemistry. 1. a white, crystalline, water-soluble solid, C 3 H 6 O 3 , that is an intermediate in carbohydrate metabolism and yields glycerol on reduction. glyceraldehyde glyc·er·al·de·hyde (glĭs’ə-rāl’də-hīd’) n. A sweet colorless crystalline solid that is an intermediate compound in carbohydrate metabolism. glyceraldehyde (glĭs’ə-rāl’də-hīd’) A sweet colorless syrupy liquid […]
[gli-ser-ik, glis-er-ik] /glɪˈsɛr ɪk, ˈglɪs ər ɪk/ adjective 1. of or derived from . /ɡlɪˈsɛrɪk/ adjective 1. of, containing, or derived from glycerol
noun 1. a colorless, syrupy liquid, C 3 H 6 O 4 , obtained by oxidizing glycerol. noun 1. a viscous liquid carboxylic acid produced by the oxidation of glycerol; 2,3-dihydroxypropanoic acid. Formula: C3H6O4 glyceric acid gly·cer·ic acid (glĭ-sěr’ĭk) n. A colorless syrupy acid obtained from oxidation of glycerol.
- Glyceric aciduria
glyceric aciduria n. A metabolic disorder caused by an enzyme deficiency, resulting in the excretion of glyceric and oxalic acids in the urine and ultimately leading to oxalosis.