An Introduction To The Chemistry Of Plant Products Scholars Choice Edition
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| Author | : Sujata V. Bhat |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 886 |
| Release | : 2005-01-04 |
| Genre | : Science |
| ISBN | : 9783540406693 |
During the last few decades, research into natural products has advanced tremendously thanks to contributions from the fields of chemistry, life sciences, food science and material sciences. Comparisons of natural products from microorganisms, lower eukaryotes, animals, higher plants and marine organisms are now well documented. This book provides an easy-to-read overview of natural products. It includes twelve chapters covering most of the aspects of natural products chemistry. Each chapter covers general introduction, nomenclature, occurrence, isolation, detection, structure elucidation both by degradation and spectroscopic techniques, biosynthesis, synthesis, biological activity and commercial applications, if any, of the compounds mentioned in each topic. Therefore it will be useful for students, other researchers and industry. The introduction to each chapter is brief and attempts only to supply general knowledge in the particular field. Furthermore, at the end of each chapter there is a list of recommended books for additional study and a list of relevant questions for practice.
| Author | : Paul Haas |
| Publisher | : Scholar's Choice |
| Total Pages | : 424 |
| Release | : 2015-02-18 |
| Genre | : |
| ISBN | : 9781297212741 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
| Author | : Sunil Kumar Talapatra |
| Publisher | : Springer |
| Total Pages | : 1197 |
| Release | : 2015-03-05 |
| Genre | : Science |
| ISBN | : 3642454100 |
Aimed at advanced undergraduate and graduate students and researchers working with natural products, Professors Sunil and Bani Talapatra provide a highly accessible compilation describing all aspects of plant natural products. Beginning with a general introduction to set the context, the authors then go on to carefully detail nomenclature, occurrence, isolation, detection, structure elucidation (by both degradation and spectroscopic techniques) stereochemistry, conformation, synthesis, biosynthesis, biological activity and commercial applications of the most important natural products of plant origin. Each chapter also includes detailed references (with titles) and a list of recommended books for additional study making this outstanding treatise a useful resource for teachers of chemistry and researchers working in universities, research institutes and industry.
| Author | : |
| Publisher | : |
| Total Pages | : 416 |
| Release | : 1914 |
| Genre | : Chemical engineering |
| ISBN | : |
| Author | : Michael Zeece |
| Publisher | : Academic Press |
| Total Pages | : 432 |
| Release | : 2020-01-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0128117265 |
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein
| Author | : Anne E. Osbourn |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 588 |
| Release | : 2009-07-07 |
| Genre | : Science |
| ISBN | : 0387854983 |
Plants produce a huge array of natural products (secondary metabolites). These compounds have important ecological functions, providing protection against attack by herbivores and microbes and serving as attractants for pollinators and seed-dispersing agents. They may also contribute to competition and invasiveness by suppressing the growth of neighboring plant species (a phenomenon known as allelopathy). Humans exploit natural products as sources of drugs, flavoring agents, fragrances and for a wide range of other applications. Rapid progress has been made in recent years in understanding natural product synthesis, regulation and function and the evolution of metabolic diversity. It is timely to bring this information together with contemporary advances in chemistry, plant biology, ecology, agronomy and human health to provide a comprehensive guide to plant-derived natural products. Plant-derived natural products: synthesis, function and application provides an informative and accessible overview of the different facets of the field, ranging from an introduction to the different classes of natural products through developments in natural product chemistry and biology to ecological interactions and the significance of plant-derived natural products for humans. In the final section of the book a series of chapters on new trends covers metabolic engineering, genome-wide approaches, the metabolic consequences of genetic modification, developments in traditional medicines and nutraceuticals, natural products as leads for drug discovery and novel non-food crops.
| Author | : Xavier Siwe-Noundou |
| Publisher | : CRC Press |
| Total Pages | : 206 |
| Release | : 2021-09 |
| Genre | : Science |
| ISBN | : 9780429506734 |
"A contribution to the series on Natural Products Chemistry of Global Plants, Natural Products Chemistry of Botanical Medicines from Cameroon focuses on the sources and chemistry of natural products from plants in Cameroon, West Africa. The plants selected offer an opportunity to trace a route through history from ancient civilizations to the modern day, showing the important value to man of natural products in medicines and in foods. This book highlights how many of the extracts from Cameroon are today associated with important drugs, nutrition products, beverages, perfumes, cosmetics and pigments, as well as presenting their complex chemistry and structure. Key Features: Forms an important part of the series on Natural Products Chemistry of Global Plants, as Cameroon is a country with rich experience in the use of medicinal plants and with a wide diversity of botanical resources; Addresses the current development of pharmacognosy research in Cameroon; Provides readers with updated information on the chemistry and pharmacology of natural products with pharmaceutical potential; Covers an extensive range of chemical, botanical and pharmacological diversities"--
| Author | : Satya D. Sarker |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 518 |
| Release | : 2008-02-05 |
| Genre | : Science |
| ISBN | : 1592599559 |
The term “natural products” spans an extremely large and diverse range of chemical compounds derived and isolated from biological sources. Our interest in natural products can be traced back thousands of years for their usefulness to humankind, and this continues to the present day. Compounds and extracts derived from the biosphere have found uses in medicine, agriculture, cosmetics, and food in ancient and modern societies around the world. Therefore, the ability to access natural products, understand their usefulness, and derive applications has been a major driving force in the field of natural product research. The first edition of Natural Products Isolation provided readers for the first time with some practical guidance in the process of extraction and isolation of natural products and was the result of Richard Cannell’s unique vision and tireless efforts. Unfortunately, Richard Cannell died in 1999 soon after completing the first edition. We are indebted to him and hope this new edition pays adequate tribute to his excellent work. The first edition laid down the “ground rules” and established the techniques available at the time. Since its publication in 1998, there have been significant developments in some areas in natural product isolation. To capture these developments, publication of a second edition is long overdue, and we believe it brings the work up to date while still covering many basic techniques known to save time and effort, and capable of results equivalent to those from more recent and expensive techniques.
| Author | : Eloy Rodriguez |
| Publisher | : Springer |
| Total Pages | : 255 |
| Release | : 2013-09-11 |
| Genre | : Science |
| ISBN | : 9781489953575 |
| Author | : |
| Publisher | : |
| Total Pages | : 840 |
| Release | : 1999 |
| Genre | : Academic libraries |
| ISBN | : |
