Search results for ""Author James R Hanson""

The chemical synthesis of isotopically labelled compounds is a pre-requisite for many chemical, biochemical and medicinal investigations. The constraints imposed by the requirements for regiospecific labelling and, in some instances, the time-scale of the synthesis often lead to quite different synthetic strategies to those that are used for the unlabelled material. Whilst there are many specialist papers, reviews and long books devoted to particular isotopes, there is no currently available short introductory book devoted to the organic chemistry of isotopic labelling. The aim of this book is to introduce research workers to a variety of methods that have been used to achieve these synthetic labelling objectives before exploring a particular method in detail. It covers a number of different isotopes and the methods that have been used to introduce them into organic compounds. Labelling methods also provide useful undergraduate teaching examples of modern synthetic reactions and their stereochemical consequences using relatively simple substrates. The book will therefore have a wider appeal than just those involved in using isotopes in research such as environmental and pharmaceutical chemists as well as organic chemists.

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The aim of this book is to describe some aspects of the chemistry and chemical ecology which are found in the garden. In the garden there are numerous interactions between plants, the soil and with other organisms in which chemistry plays a central mediating role. The discussion concerns several of the chemically and ecologically interesting compounds that are produced by common ornamental garden plants and vegetables and by the predators that attack them. Many chemists are amateur gardeners and this book is directed at them as well as those with a general interest in the scientific processes involved in the garden.

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Over the past decade there has been a resurgence of interest in growing fruit and vegetables in the garden and on the allotment. Part of the driving force behind this is an increased awareness of the health benefits that can be derived from fruit and vegetables in the diet. The 'five helpings a day' dictum reflects the correlation between a regular consumption of fruit and vegetables and a reduced incidence of, for example, cardiovascular disease and some cancers. Growing your own vegetables provides the opportunity to harvest them at their peak, to minimize the time for post-harvest deterioration prior to consumption and to reduce their 'food miles'. It also provides an opportunity to grow interesting and less common cultivars. The combination of economic advantages and recreational factors add to the pleasure of growing fruit and vegetables. This book covers the natural products that have been identified in common 'home-grown' fruit and vegetables and which contribute to their organoleptic and beneficial properties. Over the last fifty years the immense advances in separation methods and spectroscopic techniques for structure elucidation have led to the identification of a wide range of natural products in fruit and vegetables. Not only have many of their beneficial properties been recognized but also their ecological roles in the development of plants have been identified. The functional role of many of these natural products is to mediate the balance between an organism and its environment in terms of microbial, herbivore or plant to plant interactions. The book is aimed at readers with a chemical background who wish to know a little more about the natural products that they are eating, their beneficial effects, and the roles that these compounds have in nature. Developments in the understanding of the ecological and beneficial chemistry of fruit and vegetables have made the exploration of their chemical diversity a fascinating and expanding area of natural product chemistry and readers will obtain some 'taste' for this chemistry from the book. It develops in more detail the relevant sections from the earlier RSC book 'Chemistry in the Garden'. The book begins with an outline of the major groups of compound that are found in fruit and vegetables. This is followed by a description of aspects of environmental chemistry that contribute to the successful cultivation of these crops. Subsequent chapters deal with individual plants which are grouped in terms of the part of the plant, roots, bulbs and stems, leaves, seeds, that are used for food. The final chapters deal with fruit and herbs. The epilogue considers some general aspects of ecological chemistry and climatic stress which may, in the future, affect the growth of fruit and vegetables in the garden particularly in the context of potential climate changes. The book concludes with a section on further reading, a glossary of terms used in plant chemistry and a list of the common fruit and vegetables grouped in their plant families.

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Medicinal chemistry incorporates bio-organic chemistry, organic synthetic methods, physical organic chemistry and organic reaction mechanisms. These areas of chemistry are crucial to the design and synthesis of new drugs, both in academia and the pharmaceutical industry. Chemistry and Medicines: An Introductory Text provides a general introduction to this fascinating subject. The first chapters contain a brief historical introduction followed by a description of the chemical features involved in the adsorption, distribution, metabolism and excretion of a drug. The remaining chapters describe the chemistry underlying the design and synthesis of some of the key drugs used to combat some major diseases of the peripheral and central nervous system, infectious diseases and cancers. A glossary and suggestions for further reading complete this textbook. The book is aimed at those studying advanced undergraduate and postgraduate courses in medicinal chemistry.

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