Frontiers in Natural Product Chemistry

Volume 3

by

Atta-ur-Rahman, FRS

DOI: 10.2174/97816810853401170301
eISBN: 978-1-68108-534-0, 2017
ISBN: 978-1-68108-535-7
ISSN: 1574-0897 (Print)
ISSN: 2212-3997 (Online)



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Frontiers in Natural Product Chemistry is a book series devoted to publishing m...[view complete introduction]

Table of Contents

Preface

- Pp. i

Atta -ur- Rahman

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List of Contributors

- Pp. ii

Atta -ur- Rahman

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Microbial Involvement in the Production of Natural Products by Plants, Marine Invertebrates and Other Organisms

- Pp. 1-64 (64)

Lesley-Ann Giddings and David J. Newman

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The Chemical Biology of Natural Product Biosynthesis: Chemical Tools for the Proteomic Analysis of Nonribosomal Peptide Synthetases

- Pp. 65-90 (26)

Fumihiro Ishikawa and Hideaki Kakeya

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Current Knowledge and Future Perspectives of Oligosaccharides Research

- Pp. 91-175 (85)

Henrique S. Arruda, Gustavo A. Pereira, Martha E. F. Almeida, Iramaia A. Neri-Numa, Renata A. S. Sancho, Gustavo Molina and Glaucia M. Pastore

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The Treatment of Pain with Topical Sesquiterpenes

- Pp. 176-195 (20)

James D. Adams, Ian S. Haworth, Adriana Coricello, Filomena Perri, Christopher Nguyen, Francesca Aiello, Travis J. Williams and Eric J. Lien

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The Biological Activities and Synthesis of 2,6- Disubstituted Piperidinols

- Pp. 196-220 (25)

Yasunao Hattori and Hidefumi Makabe

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Plant Isoflavones, their Impact on Life Sciences, Medicine and Industry

- Pp. 221-292 (72)

Grzegorz Grynkiewicz

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Natural Benzophenones from Clusiaceae Family: Structural Diversity and Biological Activities

- Pp. 293-346 (54)

Angela Maria Almeida Lima and Róbson Ricardo Teixeira

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Subject Index

- Pp. 347-353 (7)

Atta -ur- Rahman

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Preface

Frontiers in Natural Product Chemistry presents recent advances in the chemistry and biochemistry of naturally occurring compounds. It covers a range of topics including important researches on natural substances of plants, microbes and animals. The book is a valuable resource for pharmaceutical scientists and postgraduate students seeking updated and critically important information in natural product chemistry. The chapters are written by authorities in the field. The contents of the present volume represent exciting recent researches on structure elucidation, biological activity, and synthesis of natural products as well as developments of new methods. I hope that the readers will find these reviews valuable and thought provoking so that they may trigger further research in the quest for the new and novel therapies against various diseases.

I am grateful for the timely efforts made by the editorial personnel, especially Mr. Mahmood Alam (Director Publications), and Mr. Shehzad Naqvi (Senior Manager Publications) at Bentham Science Publishers.

Atta-ur-Rahman, FRS
Kings College
University of Cambridge
Cambridge, UK


List of Contributors

Editor(s):
Atta-ur-Rahman, FRS
Honorary Life Fellow
Kings College
University of Cambridge
Uk




Contributor(s):
James D. Adams
School of Pharmacy
University of Southern California
Los Angeles
USA


Francesca Aiello
School of Pharmacy
University of Southern California
Los Angeles
USA


Martha E. F. Almeida
Institute of Biological Sciences and Health, Department of Nutrition
Federal University of Viçosa
Minas Gerais
Brazil


Henrique S. Arruda
Department of Food Science, School of Food Engineering
University of Campinas
São Paulo
Brazil


Adriana Coricello
School of Pharmacy
University of Southern California
Los Angeles
USA


Lesley-Ann Giddings
Department of Chemistry & Biochemistry
Middlebury College
Middlebury
USA


Grzegorz Grynkiewicz
Pharmaceutical Research Institute
Warszawa
Poland


Yasunao Hattori
Center for Instrumental Analysis
Kyoto Pharmaceutical University
Kyoto
Japan


Ian S. Haworth
School of Pharmacy
University of Southern California
Los Angeles
USA


Fumihiro Ishikawa
Faculty of Pharmacy
Kindai University
Osaka
Japan


Hideaki Kakeya
Department of System Chemotherapy and Molecular Sciences
Kyoto University
Kyoto
Japan


Eric J. Lien
School of Pharmacy
University of Southern California
Los Angeles
USA


Ângela Maria Almeida Lima
Universidade Federal de Viçosa
Minas Gerais State
Brazil


Hidefumi Makabe
Sciences of Functional Foods, Graduate School of Agriculture
Shinshu University
Nagano
Japan


Gustavo Molina
Department of Food Science, School of Food Engineering
University of Campinas
São Paulo
Brazil
/
Laboratory of Food Biotechnology, Institute of Science and Technology
Federal University of the Jequitinhonha and Mucuri Valleys
Minas Gerais
Brazil


Iramaia A. Neri-Numa
Department of Food Science, School of Food Engineering
University of Campinas
São Paulo
Brazil


David J. Newman
Newman Consulting LLC
Wayne
USA


Christopher Nguyen
School of Pharmacy
University of Southern California
Los Angeles
USA


Glaucia M. Pastore
Department of Food Science, School of Food Engineering
University of Campinas
São Paulo
Brazil


Gustavo A. Pereira
Department of Food Science, School of Food Engineering
University of Campinas
São Paulo
Brazil


Filomena Perri
School of Pharmacy
University of Southern California
Los Angeles
USA


Renata A. S. Sancho
Department of Food Science, School of Food Engineering
University of Campinas
São Paulo
Brazil


Róbson Ricardo Teixeira
Universidade Federal de Viçosa
Minas Gerais State
Brazil


Travis J. Williams
School of Pharmacy
University of Southern California
Los Angeles
USA




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