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.
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See also: glycosides, lipids, lipopolysaccharides
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)
See also:
White Book, 2nd ed., p. 187 (https://iupac.qmul.ac.uk/bibliog/white.html)