Glycogen

[glahy-kuh-juh n, -jen] /ˈglaɪ kə dʒən, -ˌdʒɛn/

noun, Biochemistry.
1.
a white, tasteless polysaccharide, (C 6 H 10 O 5) n , molecularly similar to starch, constituting the principal carbohydrate storage material in animals and occurring chiefly in the liver, in muscle, and in fungi and yeasts.
/ˈɡlaɪkəʊdʒən; -dʒɛn/
noun
1.
a polysaccharide consisting of glucose units: the form in which carbohydrate is stored in the liver and muscles in man and animals. It can easily be hydrolysed to glucose Also called animal starch
n.

starch-like substance found in the liver and animal tissue, 1860, from French glycogène, “sugar-producer,” from Greek glykys “sweet” (see glucose) + French -gène (see -gen). Coined in 1848 by French physiologist Claude Bernard (1813-1878).

glycogen gly·co·gen (glī’kə-jən)
n.
A polysaccharide that is the main form of carbohydrate storage in animals and occurs mainly in liver and muscle tissue; it is readily converted to glucose. Also called animal starch.
gly’co·gen’ic (-jěn’ĭk) adj.
glycogen
(glī’kə-jən)
A polysaccharide stored in animal liver and muscle cells that is easily converted to glucose to meet metabolic energy requirements. Most of the carbohydrate energy stored in animal cells is in the form of glycogen.