Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

547.94 --- 547.918 --- Natural products --- #KVIV --- Products, Natural --- Raw materials --- 547.918 Glycosides. Amygdalin. Hesperidin. Saponin. Digitalin. Coniferin. Stevioside --- Glycosides. Amygdalin. Hesperidin. Saponin. Digitalin. Coniferin. Stevioside --- 547.94 Natural alkaloids. Alkaloids of unknown composition --- Natural alkaloids. Alkaloids of unknown composition --- Natural products.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Academic collection --- 547.918 --- 641.883 --- 641.13 --- 582.998.2 --- Glycosides. Amygdalin. Hesperidin. Saponin. Digitalin. Coniferin. Stevioside --- Sweeteners. Sugar --- Carbohydrates. Cereals. Fruits. Sugars --- Tubuliflorae. Golden rod. Daisy. Aster. Edelweiss. Sunflower. Dahlia. Camomile . Stevia. Tansy. Corn marigold. Yarrow (milfoil). Chrysanthemum. Artemisias. Wormwood (mugwort, absinth). Tarragon. Southernwood (lad's love). Arnica. Groundsel --- 641.13 Carbohydrates. Cereals. Fruits. Sugars --- 641.883 Sweeteners. Sugar --- 547.918 Glycosides. Amygdalin. Hesperidin. Saponin. Digitalin. Coniferin. Stevioside

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Intrigued as much by its complex nature as by its outsider status in traditional organic chemistry, the editors of The Organic Chemistry of Sugars compile a groundbreaking resource in carbohydrate chemistry that illustrates the ease at which sugars can be manipulated in a variety of organic reactions.Each chapter contains numerous examples demonstrating the methods and strategies that apply mainstream organic chemistry to the chemical modification of sugars. The book first describes the discovery, development, and impact of carbohydrates, followed by a discussion of protecting group strategies, glycosylation techniques, and oligosaccharide syntheses. Several chapters focus on reactions that convert sugars and carbohydrates to non-carbohydrate molecules including the substitution of sugar hydroxyl groups to new groups of synthetic or biological interest, cyclitols and carbasugars, as well as endocyclic heteroatom substitutions. Subsequent chapters demonstrate the use of sugars in chiral catalysis, their roles as convenient starting materials for complex syntheses involving multiple stereogenic centers, and syntheses for monosaccharides. The final chapters focus on new and emerging technologies, including approaches to combinatorial carbohydrate chemistry, the biological importance and chemical synthesis of glycopeptides, and the medicinally significant concept of glycomimetics.Presenting the organic chemistry of sugars as a solution to many complex synthetic challenges, The Organic Chemistry of Sugars provides a comprehensive treatment of the manipulation of sugars and their importance in mainstream organic chemistry.

Organic chemistry --- KWS (koolwaterstoffen) --- glycosiden --- oligosacchariden --- organische chemie --- suiker --- Carbohydrates --- Glycosides --- Oligosaccharides --- 547.458 --- 547.917 --- 547.918 --- 577.114 --- Glucosides --- Monosaccharides --- Carbs (Carbohydrates) --- Biomolecules --- Organic compounds --- Glycomics --- 547.458 Polysaccharides --- Polysaccharides --- 577.114 Carbohydrates. Monosaccharides. Polysaccharides --- Carbohydrates. Monosaccharides. Polysaccharides --- 547.918 Glycosides. Amygdalin. Hesperidin. Saponin. Digitalin. Coniferin. Stevioside --- Glycosides. Amygdalin. Hesperidin. Saponin. Digitalin. Coniferin. Stevioside --- 547.917 Carbohydrates --- Carbohydrates. --- Glycosides. --- Oligosaccharides. --- Hétérosides. --- Glucides. --- Hétérosides.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book presents the latest research published in the Special Issue Preventing the Adverse Effects of SARS-CoV-2 Infection and COVID-19 through Diet, Supplements, and Lifestyle in the journal Nutrients. In this book, we explore the role of supplements, lifestyle choices, and nutritional status on COVID-19 patient outcomes and risk reduction.

vitamin D --- COVID-19 --- SARS-CoV-2 --- severity --- mortality --- United Arab Emirates --- clinical trial --- saudi --- vitamin D insufficiency --- glycyrrhizin --- mineralocorticoid receptor --- toll like receptor 4 --- angiotensin converting enzyme --- aldosterone --- coronavirus --- exercise --- emotional eating --- pandemic --- quarantine --- questionnaire --- sedentariness --- New York --- hesperidin --- TMPRSS2 --- ACE2 --- D614G --- 501Y.v2 --- vitamin D deficiency --- 25(OH)D --- obesity --- CACFP --- early care and education --- food program --- food supplements --- immunity --- zinc --- lifestyle --- Poland --- clinical symptoms --- vitamin D status --- zinc status --- sunlight exposure --- prevention --- food hygiene --- bioactive compounds --- diet --- n/a --- diabetes mellitus --- oxidative stress --- kidney damage --- antioxidant

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

Research & information: general --- Biology, life sciences --- Food & society --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary --- anti-obesity --- anti-lipase --- traditional medicine --- folkloric food --- Acetaminophen --- Vernonia calvoana --- serum lipid indices --- hypolipidemic activity and antioxidants --- flavonoids --- diabetes --- Rosaceae --- Mespilus germanica --- mice --- brine-injected pork --- green tea extract --- maté extract --- ascorbate --- protein oxidation --- sensory quality --- high-oxygen modified atmosphere packaging --- brine injection --- pork --- lipid oxidation --- modified atmosphere packaging --- hydroxytyrosol --- antioxidant --- antimicrobial --- meat --- preservative --- health --- antioxidants --- Lamiaceae --- polyphenols --- Stachys mucronata --- Capnophyllum peregrinum --- antioxidant activity --- photoprotective activity --- macroalgae --- microalgae --- extraction yield --- total phenolic content --- Euphorbia dendroides --- phenolic compounds --- HPLC --- antiproliferative activity --- Caco-2 cells --- iron --- bioavailability --- phytic acid --- agro by-products --- food waste --- waste utilization --- anti-inflammatory --- medicinal plants --- chronic diseases --- Uncaria tomentosa --- Harpagophytum procumbens --- Myrciaria dubia --- Ribes nigrum --- hesperidin --- rosemary