Editor: Atta-ur-Rahman, FRS

Frontiers in Natural Product Chemistry

Volume 3

eBook: US $189 Special Offer (PDF + Printed Copy): US $322
Printed Copy: US $227
Library License: US $756
ISSN: 1574-0897 (Print)
ISSN: 2212-3997 (Online)
ISBN: 978-1-68108-535-7 (Print)
ISBN: 978-1-68108-534-0 (Online)
Year of Publication: 2017
DOI: 10.2174/97816810853401170301

Introduction

Frontiers in Natural Product Chemistry is a book series devoted to publishing monographs that highlight important advances in natural product chemistry. The series covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds including coverage of work on natural substances of land and sea and of plants, microbes and animals. Reviews of structure elucidation, biological activity, organic and experimental synthesis of natural products as well as developments of new methods are included.

The third volume of the series brings seven reviews covering natural products from marine plant sources, natural oligosaccharides, topical sesquiterpenes for pain treatment, biological activity of piperidinols and much more.

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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