The Chemistry Of New Garlic Derived Organosulfur Compounds And The Molecular Basis Of Olfaction
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The Chemistry Of New Garlic Derived Organosulfur Compounds And The Molecular Basis Of Olfaction
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Author : Bérénice Dethier
language : en
Publisher:
Release Date : 2016
The Chemistry Of New Garlic Derived Organosulfur Compounds And The Molecular Basis Of Olfaction written by Bérénice Dethier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Garlic categories.
Garlic And Other Alliums
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Author : Eric Block
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-10-09
Garlic And Other Alliums written by Eric Block and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-09 with Science categories.
The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. The smell is a consequence of breakdown of sulfur-containing compounds which is a characteristic of this family of plants. Garlic, onions, leeks, chives and other members of the genus Allium occupy a unique position both as edible plants and herbal medicines, appreciated since the dawn of civilization. Alliums have been featured through the ages in literature, where they are both praised and reviled, as well as in architecture and the decorative arts. Garlic pills are top-selling herbal supplements while garlic-based products show considerable promise as environmentally friendly pesticides. The remarkable properties of the alliums can be understood based on the occurrence of a number of relatively simple sulfur-containing chemical compounds ingeniously packaged by nature in these plants. This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants, sorting out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratories studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to the chemistry and biochemistry. They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the world's oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. The book is heavily illustrated with examples of alliums in art, literature, agriculture, medicine and other areas and includes rare botanical drawings of many members of the genus Allium. Essential reading for anyone with a general interest in science, the book is written at a level accessible to experts and non-experts alike. It has sufficient additional detail and references to satisfy both those wanting to know more, as well as researchers in disciplines as diverse as archaeology, medicine, ecology, pharmacology, food and plant sciences, agriculture, and organic chemistry.
Garlic
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Author : Heinrich P. Koch
language : en
Publisher: Lippincott Williams & Wilkins
Release Date : 1996
Garlic written by Heinrich P. Koch and has been published by Lippincott Williams & Wilkins this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cooking categories.
Sensory Directed Flavor Analysis
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Author : Ray Marsili
language : en
Publisher: CRC Press
Release Date : 2006-09-11
Sensory Directed Flavor Analysis written by Ray Marsili and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-11 with Science categories.
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily mean better understanding. In fact, the ability to extr
Phytochemicals Targeting Tumor Microenvironment In Gastrointestinal Cancers
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Author : Ganji Purnachandra Nagaraju
language : en
Publisher: Springer Nature
Release Date : 2020-10-07
Phytochemicals Targeting Tumor Microenvironment In Gastrointestinal Cancers written by Ganji Purnachandra Nagaraju and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-07 with Medical categories.
Gastrointestinal (GI) malignancies account for a large portion of cancers worldwide. Although incidence of esophageal, gastric, and colorectal cancers has decreased in recent years, pancreatic and liver cancer have increased. The mainstay of GI cancer therapy is chemoradiation and surgery. Despite significant medical advancements, diagnosis and therapy for GI cancers remain challenging due to tumor cell resistance to chemoradiotherapy. The tumor’s increased cell signalling due to excessive transcription factor activation and increased stellate cell activity leads to collagen deposition formation of a dense stroma around the tumor, which prevents drugs from reaching the malignant cells. This leads to tumor chemoresistance. To circumvent these difficulties, drug therapy targeting the tumor’s specific microenvironment and the additive anticancer effect of phytochemicals can allow for more effective treatment. This volume will be the first on the market on the topic of phytochemicals and their effect on the tumor microenvironment (TME). TME is an emerging area of research and the book will be a welcome introductory addition to the field.
Organic Chemistry Of Sulfur
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Author : S. Oae
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Organic Chemistry Of Sulfur written by S. Oae and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
In recent years organic sulfur chemistry has been growing at an even faster pace than the very rapid development in other fields of chemistry. This phenomenal growth is undoubtedly a reflection of industrial and public demands: not only was sulfur recently in overall surplus for the first time in the history of the chemical industry but it has now become a prin cipal environmental hazard in the form of sulfur dioxide, sulfuric acid and hydrogen sulfide. Another reason, discernible in the last fifteen years, has been the desire, on the part of individual chemists and all types of research managers, to move away from the established chemistry of carbon into the less well understood and sometimes virgin chemistries of the other elements which form covalent bonds. As a result of this movement the last decade has seen the development of sulfur chemistry into a well-organized and now much better understood branch of organic chemistry. Enough of the detail has become clear to see mechanistic interrelationships between previously unconnected reactions and with this clarification the whole subject has in tum become systema tized and subdivided. The divalent sulfur chemistry of thiols, monosulfides, disulfides and polysulfides is a large area in itself, much of it devoted to oxidation-reduction and the breakage and formation of sulfur-sulfur bonds, although interesting discoveries are now being made about the reac tivity of certain sulfur-carbon bonds. Of course, this area has its own mas sive biochemical branch involving enzymes and proteins.
Functional Foods And Nutraceuticals
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Author : Chukwuebuka Egbuna
language : en
Publisher: Springer Nature
Release Date : 2020-08-24
Functional Foods And Nutraceuticals written by Chukwuebuka Egbuna and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-24 with Technology & Engineering categories.
Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.
Taste And Odour In Source And Drinking Water
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Author : Tsair-Fuh Lin
language : en
Publisher: IWA Publishing
Release Date : 2018-03-15
Taste And Odour In Source And Drinking Water written by Tsair-Fuh Lin and has been published by IWA Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-15 with Science categories.
This book provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high quality potable water. Key topics include early warning, detection and source-tracking, chemical, sensory and molecular diagnosis, treatment options for common odorants and minerals, source management, modelling and risk assessment, and future research directions. Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new biological wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.
Introduction To Food Chemistry
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Author : Vassilis Kontogiorgos
language : en
Publisher: Springer Nature
Release Date :
Introduction To Food Chemistry written by Vassilis Kontogiorgos and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Phytochemicals As Lead Compounds For New Drug Discovery
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Author : Chukwuebuka Egbuna
language : en
Publisher: Elsevier
Release Date : 2019-09-07
Phytochemicals As Lead Compounds For New Drug Discovery written by Chukwuebuka Egbuna and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-07 with Science categories.
Phytochemicals as Lead Compounds for New Drug Discovery presents complete coverage of the recent advances in the discovery of phytochemicals from medicinal plants as models to the development of new drugs and chemical entities. Functional bioactive compounds of plant origin have been an invaluable source for many human therapeutic drugs and have played a major role in the treatment of diseases around the world. These compounds possess enormous structural and chemical diversity and have led to many important discoveries. This book presents fundament concepts and factors affecting the choice for plant-based products, as well as recent advances in computer-aided drug discovery and FDA drug candidacy acceptance criteria. It also details the various bioactive lead compounds and molecular targets for a range of life-threatening diseases including cancer, diabetes, and neurodegenerative diseases. Written by a global team of experts, Phytochemicals as Lead Compounds for New Drug Discovery is an ideal resource for drug developers, phytochemists, plant biochemists, food and medicinal chemists, nutritionists and toxicologists, chemical ecologists, taxonomists, analytical chemists, and other researchers in those fields. It will also be very valuable to professors, students, and researchers in this domain. Presents fundamental concepts and factors affecting choice for plant-based products Details the FDA drug candidacy acceptance criteria, including bottlenecks and way forward Highlights recent advances in computational-based drug discovery Focuses on the discovery of new drugs and potential druggable targets for the treatment of chronic diseases of world importance
