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Glycan

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• Glycation

  /ɡlaɪˈkeɪʃən/ noun (biochem) 1. the bonding of a sugar molecule to a protein or lipid 2. a compound produced by such bonding

• Glycemia

  [glahy-see-mee-uh] /glaɪˈsi mi ə/ noun, Medicine/Medical. 1. the presence of glucose in the blood. glycemia gly·ce·mi·a (glī-sē’mē-ə) n. The presence of glucose in the blood.

• Glycemic

  [glahy-see-mee-uh] /glaɪˈsi mi ə/ noun, Medicine/Medical. 1. the presence of glucose in the blood. adj. 1923, from glycemia (also glycaemia), 1901, from glyco- + -emia. glycemia gly·ce·mi·a (glī-sē’mē-ə) n. The presence of glucose in the blood.

• Glycemic-index

  noun 1. 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. glycemic index (glī-cē’mĭk) A numerical index given to a carbohydrate-rich food that is based on the average increase in blood glucose levels occurring after […]

• Glyceraldehyde

  [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 […]

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