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, the second edition of the Dictionary of Alkaloids categorizes all known alkaloids, presenting concise chemical, structural, and physical data. The addition of an authoritative foreword, written by Geoffrey Cordell, eminent alkaloid chemist and Editor-in-Chief of the prestigious series The Alkaloids, Chemistry and Biology, sets the scene for this fascinating subject. Now More than Double the Size of the Previous Edition The dictionary embraces a wide definition of alkaloid so that non-basic alkaloidal amides are also comprehensively covered. Grown in number from the prior edition, the number of alkaloids documented is now more than doubled to over 20,000. For this new edition, every existing entry has been inspected for accuracy and the great majority are updated. The extensive introduction has been completely rewritten and expanded to give a concise, authoritative, and fully referenced account of the different types of alkaloids. The editorial team has been enhanced by the addition of Professor László Szabó, a renowned expert on the indole alkaloids. The presentation and classification of this large and complex class of alkaloids has been completely revamped. Reflects Groundbreaking New Developments in the Field Some notable shifts in emphasis reflect the changes in the field since the first edition was published in 1989. The main areas of new information concern novel and improved synthetic methods, and the isolation of new alkaloids of unprecedented structure from a variety of organisms, some of them resulting from the participation of newly recognized enzyme types, such as the Diels-Adler enzymes. The text also reflects new understanding of the interrelatedness of ecosystems and the way in which alkaloids and other metabolites may be passed to and metabolized by predators. An important feature of the dictionary is its classification scheme for Type of Compound. These codes are designed to complement substructure searching. Each heading merges all of the alkaloids thought by specialists to be bio-genetically related, even those that don’t share the same carbon skeleton. Includes a Fully Searchable CD-ROM Accompanying this dictionary is a fully searchable CD-ROM. The two media offer the luxury of choice between the sophisticated and user-friendly search possibilities presented in the electronic version or the ability to thumb through the highly browsable print version. Either way, readers will find access to data unparalleled both in scope and depth.

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

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, Gdańsk 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 CD-ROM. 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 Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics 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.

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.

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

Written by the team that brought you the prestigious Dictionary of Natural Products (DNP), the Natural Products Desk Reference 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 p