Term: glycolipids
https://doi.org/10.1351/goldbook.G02653

Definition:
Naturally occurring 1,2-di-O-acylglycerols joined at oxygen 3 by a glycosidic linkage to a carbohydrate part (usually a mono-, di- or tri-saccharide). Some substances classified as bacterial glycolipids have the sugar part acylated by one or more fatty acids and the glycerol part may be absent. G02653.png

Related Terms:
1) glycosides (http://doi.org/10.1351/goldbook.G02661).
2) lipids (http://doi.org/10.1351/goldbook.L03571).
3) lipopolysaccharides (http://doi.org/10.1351/goldbook.L03574).
4) fatty acids (http://doi.org/10.1351/goldbook.F02330).

Image: Not defined (https://goldbook.iupac.org/img/inline/G02653.png) 

Source: PAC, 1995, 67, 1307. 'Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)' on page 1337 (https://doi.org/10.1351/pac199567081307)

Citation: 'glycolipids' in IUPAC Compendium of Chemical Terminology, 5th ed. International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. https://doi.org/10.1351/goldbook.G02653

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