Natural Secondary Metabolites
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This book focuses on the different compounds (polyphenols, sterols, alkaloids terpenes) that arise from the secondary metabolism of plants and fungi and their importance for research and industry. These compounds have been the backbone and inspiration of various industries like the food, pharmaceutical and others to produce synthetic counterparts. Furthermore, many of these compounds are still widely used to carry out specific functions in all these industries. This book offers a compilation of different texts from world leading scientists in the areas of chemistry, biochemistry, plant…mehr

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Produktbeschreibung
This book focuses on the different compounds (polyphenols, sterols, alkaloids terpenes) that arise from the secondary metabolism of plants and fungi and their importance for research and industry. These compounds have been the backbone and inspiration of various industries like the food, pharmaceutical and others to produce synthetic counterparts. Furthermore, many of these compounds are still widely used to carry out specific functions in all these industries. This book offers a compilation of different texts from world leading scientists in the areas of chemistry, biochemistry, plant science, biotechnology which compile information on each group of secondary metabolism compounds, and their most important applications in the food, pharmaceutical, cosmetic and textile industry. By showcasing the best uses of these compounds, the chemistry behind their production in plants and fungi, this book is a valuable resource and a "go to" artifact for various audiences. The new approach this book offers, by linking research and the application of these compounds, makes it interesting as an inspiration for new research or as a hallmark of what has been done in the secondary metabolism of plants and fungi in recent years. Although this book may be technical, it is also enjoyable as an integral reading experience due to a structured and integrated flow, from the origins of secondary metabolism in organisms, to the discovery of their effects, their high intensity research in recent years and translation into various industries. Beyond learning more on their chemistry, synthesis, metabolic pathway, readers will understand their importance to different research and industry.
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Autorenporträt
Márcio Carocho is a researcher at the Centro de Investigação de Montanha (CIMO) of the Instituto Politécnico de Bragança, in Portugal. His main research topics focus on chemistry of natural products, new foods, food additives and bio-based food coatings. Marcio Carocho has a European PhD degree in Pharmacy from the Complutense University of Madrid, a master and bachelor's degree in biotechnology from the Instituto Politécnico de Bragança. He has been awarded a post-doc research grant the by Portuguese government and more recently a national research contract. He has published over 50 research articles and 10 book chapters, and is an author of several patents, over the 10 years of he's career. He has supervised several master and PhD students.  Sandrina Alves Heleno is a Researcher at the Mountain Research Centre of the Polytechnic Institute of Bragança, Portugal. She completed her PhD in Sciences, specialty in Chemistry in 2014 at the University of Minho, the Master in biotechnology in 2010 and the Degree in Biotechnology Engineering in 2008 at the Polytechnic Institute of Bragança. After her PhD, she was awarded with a Postdoctoral grant until 2019, in the same year that she was awarded with a Researcher Contract. She has a very significant research activity, that resulted in dozens of scientific publications in high impact factor journals, several international and national patents, and in the participation as a Principal Investigator of several financed projects. Her research was already been distinguished by the award of different prizes, including European ones related with the development of natural preserving agents. She also motivates new talents and supervises several graduation, master, PhD students as also Post-Doctoral and researcher fellows. Her main research interests are in the area of Food Science and Technology with an emphasis on the development of sustainable natural additives. Lillian Barros is an assistant researcher at the Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança and vice-coordinator of CIMO and vice-director of the Associate Laboratory SusTEC. She obtained her degree in Biotechnology Engineering (2002) at the Institute Polytechnic of Bragança and obtained her PhD "Doctor Europeus" in Pharmacy (Nutrition and Bromatology) at the University of Salamanca (2008). She has published more than 600 indexed papers, within the highest impact factor journals in Food Science and Technology area and has a 69 h¿index. She has edited several books and book chapters, registered national and international patents, and is principal researcher of several national and international projects. Her scientific work has raised interest and has led to the supervision of several post-doc, PhD and master students. She has received awards from several different organizations. L.B scientific production has been veryrelevant and has reached top positions in the world rankings (Highly Cited Researcher in Clarivate since 2016). Her research targets are mainly in the identification, separation, and recovery of functional molecules from different natural products.