Recent Advances in Medicinal Chemistry is a book series focused on leading-edge research on developments in rational drug design, synthetic chemistry, bioorganic chemistry, high-throughput screening, combinatorial chemistry, drug targets, and natural product research and structure-activity relationship studies. The series presents highly cited contributions first published in the impact factor journal Mini-Reviews in Medicinal Chemistry. Contributors to this volume have updated their work with new experimental data and references following their initial research. Each volume highlights a number of important topics in current research in medicinal chemistry. Selected chapters in this volume include: - A brief review of polyphenols as phytotherapeutic agents - Flavonoids in foods and biological samples - Cannabinoid use in treating Parkinson’s Disease symptoms … And much more.

The World Health Organization (WHO) has reported 14 diseases that are occurring exclusively in tropical areas. Most of these diseases are infectious and mainly affect poor populations. Some of these diseases include malaria, dengue fever, leishmaniasis and Chagas disease. Therefore, an acute need for increasing the arsenal of drugs is required to fight against these neglected diseases for the guaranteed recovery and relief of many patients.

This eBook gathers important scientific research performed by scientists worldwide showing the state of the art of Medicinal Chemistry dedicated to the synthesis of compounds that are potentially bioactive against the causative agents of neglected diseases.

The contents of this eBook include chapters on recent advances in synthetic organic compounds for the prevention of Chagas disease, recent advances in the discovery of small organic molecules for the prevention and treatment of dengue fever, leishmaniasis, leprosy, therapeutic arsenal and drug discovery for lymphatic filariasis, therapeutic agents for the treatment of malaria, schistosomiasis and synthetic organic compounds as potential antitubercular drugs.

This eBook is intended for undergraduate and graduate students in institutes, colleges, universities and academies who want to specialize in the field of organic synthesis and medicinal chemistry. This eBook will also be a valuable resource of information for researchers in this field.

“Recent Technologies in the capture of CO2” provides a comprehensive summary on the latest technologies available to minimize the emission of CO2 from large point sources like fossil-fuel power plants or industrial facilities. This ebook also covers various techniques that could be developed to reduce the amount of CO2 released into the atmosphere. The contents of this book include chapters on oxy-fuel combustion in fluidized beds, gas separation membrane used in post-combustion capture, minimizing energy consumption in CO2 capture processes through process integration, characterization and application of structured packing for CO2 capture, calcium looping technology for CO2 capture and many more. Recent Technologies in capture of CO2 is a valuable resource for graduate students, process engineers and administrative staff looking for real-case analysis of pilot plants. This eBook brings together the research results and professional experiences of the most renowned work groups in the CO2 capture field.

Quantitative Structure-Activity Relationship (QSAR) is a field where true multidisciplinary approaches are being used. This volume titled Recent Trends on QSAR in the Pharmaceutical Perceptions offers an overview on the latest advancements in the field. The e-book explains both basic approaches and new approaches and ideas in QSAR research, providing readers with an impression of recent inclinations and advances in different aspects of the QSAR strategies, such as descriptors, methods of modeling and validation. This e-book is a valuable reference for pharmacologists, medicinal chemists, drug designers, biotechnologists and industry (pharmaceutical and chemical) professionals. It should serve as an important reference material to stimulate interactions and bridge the gap between participants in academia and industries.

Reviews in Pharmaceutical and Biomedical Analysis contains coverage and review of new trends and applications in all areas of pharmaceutical, biomedical and analytical chemistry. Authors have contributed review articles according to their expertise on various relevant topics. The book's aim is to cover important instrumental analytical methods that are applied to the analysis of compounds with pharmaceutical and biomedical interest, including liquid and gas chromatography, electrophoresis & related techniques, mass spectrometry, hyphenated techniques, automated analytical techniques, spectrometry, luminescence, electroanalysis etc. Since the analysis of pharmaceuticals in a variety of matrices (formulations, biological material, environmental samples) is and will continue to be a "hot" topic, such a review book will be of interest to a very broad spectrum of scientists involved in chemistry and medicine.

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices & Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

<p></p> Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. <p></p> The second volume of this series features 6 reviews of unique herbs and seeds: <p></p> 1. Tamarind (Tamarindus indica L.): A Review of its Use as a Spice, a Culinary Herb and Medicinal Applications <p></p> 2. Piper nigrum (Black pepper): A Flavor for Health <p></p> 3. Coriander Seeds – Ethno-medicinal, Phytochemical and Pharmacological Profile <p></p> 4. The Fenugreek Seed: Therapeutic Properties and Applications <p></p> 5. Biological Activities of Foeniculum vulgare Mill <p></p> 6. Exploration of Dill Seeds (Anethum graveolens): An Ayurpharmacomic Approach <p></p>

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. The third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine.

The fourth volume of this series features the following reviews:

1. Pharmacological effects of Curcuma longa, focused on anti-inflammatory, antioxidant and immunomodulatory effects

2. Ethnomedicinal uses, Phytochemistry, Pharmacological effects, Pre-clinical and Clinical studies on flaxseed: A spice and culinary herb-based formulations and its constituents

3. Nigella sativa (Prophetic medicine): The Miracle Herb

4. Properties of Mexican oregano (Lippia spp.) essential oils and their use in aquaculture

5. Curry leaf: An insight into its Pharmacological activities, Medicinal profile, and Phytochemistry

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. <p> The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. <p> 1. Clove: The Spice of Polyvalent Merit <p> 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials <p> 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence <p> 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda <p> 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient <p> 6. Sumac: A Spice with Many Health Benefits