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Author: John Buckingham
Publisher: CRC Press
ISBN: 1420077708
Category : Medical
Languages : en
Pages : 2377
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Book Description
While some of the most commonly investigated- and most notorious- chemicals in the world are alkaloids, many modern medicines are also based on alkaloid structures. Chemists continue to explore new synthetic routes and alkaloid derivatives in search of drug candidates for fighting disease. Drawn from the venerable Dictionary of Natural Products, th
Author: John Buckingham
Publisher: CRC Press
ISBN: 1420077708
Category : Medical
Languages : en
Pages : 2377
Get Book Here
Book Description
While some of the most commonly investigated- and most notorious- chemicals in the world are alkaloids, many modern medicines are also based on alkaloid structures. Chemists continue to explore new synthetic routes and alkaloid derivatives in search of drug candidates for fighting disease. Drawn from the venerable Dictionary of Natural Products, th
Author: John W. Blunt
Publisher: CRC Press
ISBN: 0849382173
Category :
Languages : en
Pages : 2538
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Book Description
The first of its kind, this dictionary defines more than 25,000 marine- natural products. It indexes each by chemical name, organism type, and compound type. Following a similar format to the Chapman & Hall Chemical Database, each entry includes biological source, chemical structure, physical properties, biological activity, and literature references. With an accompanying CD, this invaluable tool offers immediate access to information essential to the development of novel pharmaceuticals, pesticides, and marine anti-fouling agents derived from unique molecular structures of marine natural products.
Author: Caroline Cooper
Publisher: CRC Press
ISBN: 1439811660
Category : Medical
Languages : en
Pages : 283
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Book Description
CHOICE Award Winner Since the first publication in 1995, the Organic Chemist’s Desk Reference has been essential reading for laboratory chemists who need a concise guide to the essentials of organic chemistry — the literature, nomenclature, stereochemistry, spectroscopy, hazard information, and laboratory data. The past fifteen years have witnessed immense growth in the field of chemistry and new discoveries have continued to shape its progress. In addition, the distinction between organic chemistry and other disciplines such as biochemistry and materials science has become increasingly blurred. Extensively revised and updated, this new edition contains the very latest data that chemists need access to for experimentation and research. New in the Second Edition: Rearranged content placed in a logical progressive order, making subjects easier to find Expanded topics from the glossary now presented as separate chapters Updated information on many classic subjects such as mass spectrometry and infrared, ultraviolet, and nuclear magnetic resonance spectroscopy New sections on chiral separations and crystallography Cross references to a plethora of web information Reflecting a 75% revision since the last edition, this volume is a must-have for organic chemists and those in related fields who need quick and easy access to vital information in the lab. It is also a valuable companion to the Dictionary of Organic Compounds, enabling readers to easily focus in on critical data.
Author: John Buckingham
Publisher: CRC Press
ISBN: 1040162223
Category : Medical
Languages : en
Pages : 336
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Book Description
Written by a group of experts affiliated with the prestigious Dictionary of Natural Products, this book provides a concise overview of the key structural types of natural products and their interrelationship. A structurally diverse group, ranging from simple aliphatic carbon chains to high molecular weight proteins, natural products can usually be classified into one or more groups. The text describes these major types, including flavonoids, carbohydrates, terpenoids, polyketides, and lipids, and it illustrates them with accurate chemical structures, demonstrating the biosynthetic relationships between groups. The book also covers nomenclature, stereochemistry, and ring numbering.
Author: John Buckingham
Publisher: CRC Press
ISBN: 148228250X
Category : Medical
Languages : en
Pages : 1064
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Book Description
Widely distributed throughout plant families, flavonoids give many flowers and fruits their vibrant colors. They also play a role in protecting the plants from microbe and insect attacks. More importantly, the consumption of foods containing flavonoids has been linked to numerous health benefits. Recent research indicates that flavonoids can be nutritionally helpful by triggering enzymes that reduce the risk of certain cancers, heart disease, and age-related degenerative diseases. Foods that contain high amounts of flavonoids include blueberries, red beans, cranberries, and blackberries. Many other foods, including red and yellow fruits and vegetables and some nuts, as well as red wine and certain teas are also rich in flavonoids. Due the potential health benefits, research into flavonoids and their potential beneficial effects on human health continues unabated. Dictionary of Flavonoids with downloadable resources lists all known flavonoids (approximately 13,000) in a single volume. It details chemical structures, physical properties, and biological source, and also includes a concise bibliography. Derived from the well-respected Dictionary of Natural Products, it is presented in a compact dictionary format, and is an invaluable reference source for all those working in this area. The book is accompanied by downloadable resources that are fully searchable by chemical structure as well as by physical properties and chemical names. Organized in alphabetical order, each page is packed with authoritative information that readers can easily access. The book and downloadable resource combination gives researchers powerful tools for unlocking and utilizing the secrets held within the colors of the plant kingdom.
Author: Barrie W. Bycroft
Publisher: CRC Press
ISBN: 1482282151
Category : Science
Languages : en
Pages : 2118
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Book Description
Bacterial and parasitic diseases are the second leading cause of death worldwide, according to a report by the London School of Economics. Due to the emergence of drug-resistant "superbugs," like methicillin-resistant Staphylococcus aureus (MRSA), traditional antibiotics such as penicillin and its derivatives are in danger of becoming obsolete. In an effort to combat this problem, pharmaceutical companies continue to research new and effective antibiotics. The Dictionary of Antibiotics and Related Substances, Second Edition is a definitive reference work dealing with this crucially important class of biochemicals. It consists of a comprehensive survey of the antibiotic field, providing a single-volume resource and a significant update to the first edition published in 1988. Each dictionary entry contains the chemical name and synonyms, CAS Number, chemical structure, biological activity, and a concise bibliography. Entries include naturally occurring antibiotics, such as the beta-lactams (penicillins, cephalosporins, and carbapenems) and aminoglycosides; semisynthetic antibiotics—the most common type available—modified chemically from original compounds found in nature; and synthetic antibiotics, including the sulfonamides, the quinolones, and the oxazolidinones. It is estimated that there are approximately 10,000 antibiotics known, and this revised edition of the successful compilation covers all of the different classes. The dictionary also includes fully searchable downloadable resources.
Author: Shmuel Yannai
Publisher: CRC Press
ISBN: 142008352X
Category : Science
Languages : en
Pages : 2092
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Book Description
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdansk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable downloadable resources. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food ConstituentsLipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food ContaminantsMycotoxins Food AdditivesColorants Preservatives Antioxidants Flavors NutraceuticalsProbiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.
Author: Ernest Hodgson
Publisher: Academic Press
ISBN: 0124202411
Category : Medical
Languages : en
Pages : 390
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Book Description
Dictionary of Toxicology, Third Edition presents a compendium of definitions of all current toxicological terminology. This authoritative reference illustrates and describes words, concepts, acronyms and symbols for both the toxicological theory and applied risk assessment, as well as providing guidance on the correct selection of problematic, similar and frequently-misused terms. Written by one of the world's foremost experts in toxicology, and with each entry peer reviewed, Dictionary of Toxicology, Third Edition is an essential reference for all scientific, medical and legal professionals who work with or encounter the toxicological effects of contaminants on biological systems. New to this edition: an update on every entry and the inclusion of all terminology and concepts relating to molecular toxicology, nanotoxicology and computational toxicology. - Presents peer-reviewed definitions on the most up-to-date toxicological terms and concepts. - New edition includes definitions within the fields of molecular toxicology, nanotoxicology, computational toxicology and risk assessment.
Author: Frank Bisby
Publisher: CRC Press
ISBN: 9780412397707
Category : Science
Languages : en
Pages : 1132
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Book Description
For each phytochemical occurrence the substance, plant species, plant organ and literature source are given. Botanical data for each plant entry include: full scientific name, taxonomic position, number of species in genus, synonyms, common names, geographical distribution, descriptive text, sources of information and uses. Chemical data for each substance entry (v.2) include: preferred name, synonyms, C+H index number, CAS registry number, structure diagram, molecular formula, molecular weight, chemical classification and uses. Includes chapter on Leguminosae classification and a complete list of legume genera by tribe and subfamily.
Author:
Publisher:
ISBN:
Category : CD-ROMs
Languages : en
Pages : 244
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Book Description
