Table of Contents

PART I Introduction to natural products analysis
1. Introduction to natural products analysis

PART II Phenolics
2. Analysis of monophenols
3. Analysis of polyphenolics
4. Analysis of aromatic acids (phenolic acids and hydroxycinnamic acids)
5. Analysis of phenylethanoids and their glycosidic derivatives
6. Analysis of other phenolics (capsaicin, gingerol, and alkylresorcinols)

PART III Terpenes and terpenoids
7. Analysis of monoterpenes and monoterpenoids
8. Analysis of sesquiterpenes and sesquiterpenoids
9. Analysis of diterpenes and diterpenoids
10. Sesterterpenoids
11. Analysis of triterpenes and triterpenoids
12. Analysis of tetraterpenes and tetraterpenoids (carotenoids)
13. Analysis of pentaterpenoids
14. Analysis of meroterpenoids

PART IV Other groups of natural compounds
15. Analysis of alkaloids (indole alkaloids, isoquinoline alkaloids, tropane alkaloids)
16. Analysis of amines
17. Analysis of betalains (betacyanins and betaxanthins)
18. Analysis of carbohydrates (monosaccharides, polysaccharides)
19. Analysis of chlorophylls
20. Analysis of glucosinolates
21. Analysis of gums and mucilages
22. Analysis of plants lipids
23. Analysis of polyacetylenes
24. Analysis of proteins, peptides, and amino acids
25. Analysis of quinonoids
26. Analysis of organic acids
27. Future perspectives in natural products analysis

About the Author

Seyed Mohammad Nabavi is a Biotechnologist and senior scientist in the Applied Biotechnology Research Centre, Baqiyatallah University of Medical Sciences, Tehran, Iran. His research interests are focused on natural products. Till now, he has authored/co-authored over 250 publications in international journals indexed in ISI and has more than 7000 citations to published articles and also more than 10 books. Mina Saeedi received her Ph.D. in Organic Chemistry in 2011 from Alzahra University under the direction of Professor Majid M. Heravi. The main focus of her Ph.D. research was synthesis of novel heterocyclic compounds. During a sabbatical leave, she joined Professor Lars Engman at Uppsala University, Sweden and worked on the synthesis of chalcogenide antioxidants. Then, she joined the group of Professor Abbas Shafiee at Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences (TUMS) as a postdoctoral fellow. Currently she is an Assistant Professor at TUMS, Persian Medicine and Pharmacy Research Center. Her research has focused on the isolation and identification of organic compounds obtained from natural sources as well as design and synthesis of potentially bioactive compounds, especially those possessing anti-Alzheimer’s activity. Seyed Fazel Nabavi is a biotechnologist and Senior Scientist of Applied Biotechnology Research Center, Baqiyatallah University of Medical Science and a member of Iran’s National Elites Foundation. His research focused on the health-promotion effects of natural products. He is author/co-author of 170 publications in international journals, 45 communications at national and international congress and 4 chapters in book series. He is a referee of several international journals. He is also in the top 1% top scientists in the world in the fields of Agricultural Sciences and Pharmacology & Toxicology according to Essential Science Indicator from Thompson Reuters ISI. Ana Sanches Silva is a researcher at the National Institute of Agrarian and Veterinary Research (INIAV, IP). She obtained a degree in Pharmacy from the University of Coimbra, Portugal, and received her European Ph.D. in Pharmacy from the University of Santiago de Compostela, Spain, with honors. In addition, she was awarded with the prize for best doctorate student. Ana Sanches-Silva has a remarkable track record (over 100 scientific contributions in peer-reviewed journals or book chapters). She has more than 300 communications in national and international conferences. Her research interests are focused on the evaluation of safety and composition of food and food packaging. Moreover, her special interest is the study of food bioactive compounds and dietary supplements, and development of analytical methodologies for the analysis of bioactive compounds in food.