Glycosides are molecules in which a sugar part is bound to a non-sugar moiety, the aglycone. The linkage between the sugar and the aglycone is often susceptible to hydrolysis, leading to the release of the aglycone. This process can occur during digestion or via microbial activity in the gut. The understanding of this conversion is essential as it can influence the bioavailability and toxicity of certain compounds.
