A compound formed when two glucose sugar molecules bond together, or a glycoside containing two glucose units.
From 'di-' (two), 'glucose' (a simple sugar), and '-side' (a suffix indicating chemical compounds). This term emerged in 19th-century organic chemistry as scientists analyzed natural plant compounds.
Many plant pigments and bitter compounds in foods like apples and almonds are diglucosides—your taste buds are literally detecting chemistry!
Complete word intelligence in one call. Free tier — 50 lookups/day.