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.

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

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 and analyze bioactive compounds from herbs and spices to develop medicines for different diseases. Science of Spices and Culinary Herbs presents current reviews on studies performed on herbs and spices. This book series is an informative resource 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 sixth volume of this series features reviews on medicinal aspects of a selection of herbs and spices, including: Pimpinella anisum L. (Anise, Aniseed) Sinapis alba L. (Mustard Seeds) Cinnamomum verum (Cinnamon) Tamarindus indica L (Tamarind) Curcuma longa (Curcumin) Glycyrrhiza glabra (Licorice).

The primary objective of this 4-volume book series is to educate PharmD students on the subject of medicinal chemistry. The book set serves as a reference guide to pharmacists on aspects of chemical basis of drug action. This first volume of the series is comprised of 8 chapters focusing on basic background information about medicinal chemistry. It takes a succinct and conceptual approach to introducing important fundamental concepts required for a clear understanding of various facets of pharmacotherapeutic agents, drug metabolism and important biosynthetic pathways that are relevant to drug action. Notable topics covered in this first volume include the scope and importance of medicinal chemistry in pharmacy education, a comprehensive discussion of the organic functional groups present in drugs, and information about four major types of biomolecules (proteins, carbohydrates, lipids, nucleic acids) and key heterocyclic ring systems. The concepts of acid-base chemistry and salt formation, and their applications to the drug action and design follow thereafter. These include concepts of solubility and lipid-water partition coefficient (LWPC), isosterism, stereochemical properties, mechanisms of drug action, drug receptor interactions critical for pharmacological responses of drugs, and much more. Students and teachers will be able to integrate the knowledge presented in the book and apply medicinal chemistry concepts to understand the pharmacodynamics and pharmacokinetics of therapeutic agents in the body.

The primary objective of this 4-volume book series is to educate PharmD students on the subject of medicinal chemistry. The book set serves as a reference guide to pharmacists on aspects of the chemical basis of drug action. Medicinal Chemistry of Drugs Affecting the Nervous System is the second volume of the series and it presents 8 chapters focusing on a comprehensive account of drugs affecting the nervous system. The volume informs readers about the medicinal chemistry of relevant drugs, which includes the mechanism of drug action, detail structure activity relationships and metabolism as well as clinical significance of drugs affecting autonomic and central nervous system. Chapters in this volume cover cholinergic drugs, adrenergic drugs, antipsychotics, antidepressants, sedatives, hypnotics, anxiolytics, antiepileptic drugs, anesthetics and antiparkinsonian drugs, respectively. Students and teachers will be able to integrate the knowledge presented in the book and apply medicinal chemistry concepts to understand the pharmacodynamics and pharmacokinetics of therapeutic agents in the body. The information offered by the book chapters will give readers a strong neuropharmacology knowledge base required for a practicing pharmacist.

The book is an evidence-based reference about biochemical mechanisms of action of plant secondary metabolites. It conveys an understanding about how plant-based therapies work, and explains their role in the treatment of complementary and alternative medicine for in the treatment of diabetes, cancer, neurodegenerative disorders, microbial infections, etc., The 15 chapters are written by eminent scholars, lecturers, and experts in indigenous knowledge systems (IKS), industrial and medicinal plants, phytotherapeutics, and phytoinformatics. Reports on health benefits of specific phytochemicals are also highlighted. In addition to basic concepts in medicinal chemistry and ethnopharmacology, the book covers the role of modern computer techniques in developing new pharmaceuticals from plat sources. Therapeutic Uses of Plant Secondary Metabolites is timely and valuable reference for both undergraduate and postgraduate students in medicinal chemistry, as well as researchers and professionals in IKS, phytomedicine, ethnopharmacology, phytopharmacology, plant biotechnology, drug discovery and development, and phytotherapeutics.