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内容説明
During the last few decades， research into natural products has advanced tremendously thanks to contributions from the fields of chemistry， life sciences， food science and material sciences. Comparisons of natural products from microorganisms， lower eukaryotes， animals， higher plants and marine organisms are now well documented. This book provides an easy-to-read overview of natural products. It includes twelve chapters covering most of the aspects of natural products chemistry. Each chapter covers general introduction， nomenclature， occurrence， isolation， detection， structure elucidation both by degradation and spectroscopic techniques， biosynthesis， synthesis， biological activity and commercial applications， if any， of the compounds mentioned in each topic. Therefore it will be useful for students， other researchers and industry. The introduction to each chapter is brief and attempts only to supply general knowledge in the particular field. Furthermore， at the end of each chapter there is a list of recommended books for additional study and a list of relevant questions for practice.