The Biosynthesis Of Secondary Metabolites

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The Biosynthesis of Secondary Metabolites

The Biosynthesis of Secondary Metabolites
Author :
Publisher : Springer Science & Business Media
Total Pages : 187
Release :
ISBN-10 : 9789400958333
ISBN-13 : 9400958331
Rating : 4/5 (331 Downloads)

Book Synopsis The Biosynthesis of Secondary Metabolites by : R. B. Herbert

Download or read book The Biosynthesis of Secondary Metabolites written by R. B. Herbert and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a book about experiments and results of experiments. The results described are the fruit of thirty years' labour in the field of secondary metabolism. Secondary metabolism, more than any other part of the chemistry of life, has been the special preserve of organic chemists. Investiga tion of secondary metabolism began with curiosity about the struc tures of compounds isolated from natural sources, i.e. secondary metabolites. Coeval with structure determination there has been a curiosity about the origins and mechanism of formation of secondary metabolites (or natural products as they have been called). It is the experimental outcome of this curiosity that is described here. This account is primarily intended to be an introduction to the biosynthesis of secondary metabolites. I have also endeavoured, however, to make the book as comprehensive as possIble. This has meant that some of the material has had to be presented in abbrevi ated form. The abbreviated material is largely confined to particular sections of the book. The paragraphs marked with a dagger (t) can be omitted by the reader wishing to acquire a general introduction to the subject. A blend of the most significant and the most recent references is cited to provide the reader with ready access to the primary litera ture. This is clearly most necessary for the material presented in abbreviated form. Relevant reviews are also cited.


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This book was developed from the proceedings of the American Chemical Society, Division of Agricultural & Food Chemistry, subdivision of Natural Products Sympos