The Chemistry of "C"-Glycosides

Erscheinungsjahr 1995
ISBN: 978-0-08-042081-3
Verlag: Elsevier BV

Buch, Englisch, Band 13, 290 Seiten, Format (B × H): 169 mm x 246 mm, Gewicht: 497 g

Reihe: Tetrahedron Organic Chemistry

In recent years C-glycoside chemistry has been one of the main topics in carbohydrate chemistry, not only because of the synthetic challenges posed, but also because C-glycosides have the potential to serve as carbohydrate analogues resistant to metabolic processes. Consequently, this class of compounds is currently receiving much interest as a potential source of therapeutic agents for clinical use. This book provides a broad coverage of the various synthetic methods available for the preparation of C-glycosides, and illustrates the interesting breadth of connections between carbohydrate chemistry and modern general synthetic organic chemistry by including topics such as transition-metal catalysis, radical chemistry, cycloaddition and rearrangement processes. In addition, in the final chapter of the book, the syntheses of C-di and trisaccharides reported through 1994 are reviewed. This well organised account of the synthetic chemistry in this field will prove to be very valuable to a wide range of researchers and advanced students, both as an introduction to the topic and for reference.

Autoren/Hrsg.

Levy, D.E.

Tang, C.

Fachgebiete

• Naturwissenschaften Biowissenschaften Kohlenhydrate
• Naturwissenschaften Chemie Organische Chemie Polymerchemie

Inhaltsverzeichnis

1. Electrophilic Substitutions
2. Nucleophilic Sugar Substitutions
3. Transition Metal Mediated C-Glycosidations
4. Anomeric Radicals
5. Rearrangements and Cycloadditions
6. Sugar Ring Formations
7. Syntheses of C-Di and Trisaccharides

Über Autor(innen)

Tang, C.
Dr. Tang is a professor at the Department of Food Science and Technology of South China University of Technology. He holds a Bachelor of Science degree in Food Science and Technology from Zhejiang University of Technology, China and obtained a Master in Food Engineering from Wuxi University of Light Industry, and a doctorate (Ph.D.) in Food Science from South China University of Technology. Professor Tang has conducted almost 20 years of research in the areas including food science, food colloids, functional foods and protein-based materials, especially those related to plant proteins. His recent research interests include structure and functionality of plant protein chemistry, development and novel applications of plant protein-stabilized emulsions, and nanoencapsulation of bioactives. In these areas, he has published more than 140 papers and edited two books. Currently he serves as an associate editor of several journals, including Food Research International (Elsevier) and Journal of Integrative Agriculture (Elsevier).