The monosaccharides and di-, oligo- and polysaccharides, which are made up of
n monosaccharide units linked to each other by a glycosidic bond. Considered by some to be synonymous with carbohydrates.
Source:
PAC, 1995, 67, 1307. 'Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)' on page 1364 (https://doi.org/10.1351/pac199567081307)