The word glycids comes from the Greek glycoswhich means sweet. These are sugars, from the most common to the most complex, such as starch and cellulose.

Glycerides are compounds that have a mixed organic function polyalcohol-aldehyde or polyalcoholone, among other compounds that, upon hydrolysis, result in polyalcoholdehyde or polyalcoholone.

Follow the examples below.

Glycerides are produced in vegetables through photosynthesis and are transformed in the breathing process. They are source of glycids: flour, sugar, paper, honey, fruits, bread, etc.


Glycerides fall into oses and Osids. At oses or monosaccharides are glycids that do not hydrolyze. The Osids They are more complex glycols that hydrolyze. The main glycids are:

- glucose
- fructose
- sucrose
- lactose
- cellulose
- starch
- glycogen