Chemistry inside Kitchen Garden [Englisch] [Gebundene Ausgabe] price

Over yesteryear decade there may be a resurgence of curiosity in growing fruit and vegetables inside the garden and for the allotment. Part in the motivator behind this really is an increased awareness of the health benefits that could be produced from vegetables and fruits in the diet. The 'five helpings a day' dictum reflects the correlation from a regular use of fruit and vegetables and a reduced incidence of, for example, cardiovascular disease and some cancers. Growing your individual vegetables provides the opportunity harvest them at their peak, to attenuate the time for post-harvest deterioration ahead of consumption and to reduce their 'food miles'. It also provides an possibility to grow interesting and much less common cultivars. The mixture of economic advantages and recreational factors add to the pleasure of growing fruit and vegetables. This book covers the natural products that are already identified in common 'home-grown' vegetables and fruits and which bring about their organoleptic and beneficial properties. Over the final fifty years the immense advances in separation methods and spectroscopic techniques for structure elucidation have led for the identification of a wide variety of natural products in fruit and vegetables. Not merely have some of of these beneficial properties been recognized but additionally their ecological roles within the development of plants are actually identified. The functional role of countless of the natural products would be to mediate the total amount between an organism and its particular environment when it comes to microbial, herbivore or plant to plant interactions. The book is targeted at readers having a chemical background who wish to understand a little more concerning the natural products which they are eating, their beneficial effects, as well as the roles why these compounds have in nature. Developments inside the understanding of the ecological and beneficial chemistry of vegetables and fruits have made the exploration of their chemical diversity a fascinating and expanding section of natural product chemistry and readers will obtain some 'taste' with this chemistry in the book. It develops in many detail the relevant sections from the earlier RSC book 'Chemistry inside the Garden'. The book begins with the outline from the major groups of compound which can be seen in fruit and vegetables. This is followed with a description of facets of environmental chemistry that contribute to the successful cultivation of these crops. Subsequent chapters deal with individual plants which can be grouped in terms of the part in the plant, roots, bulbs and stems, leaves, seeds, that are used for food. The final chapters take care of fruit and herbs. The epilogue considers some general areas of ecological chemistry and climatic stress which may, within the future, affect the growth of fruit and veggies inside the garden particularly in the context of potential climate changes. The book concludes having a section on further reading, a glossary of terms found in plant chemistry as well as a list with the common vegetables and fruits grouped in their plant families.

Professor J R Hanson FRSC is Emeritus Professor of Chemistry at the University of Sussex. Early work on gibberellic acid at ICI has lead to some long and successful career in natural product and organic chemistry, documented by numerous research papers and books. In 2008 Professor Hanson received a Service Award in the RSC journal Natural Product Reports for his dedicated contribution towards the journal, as author and editorial board member. Professor Hanson continues to instruct chemistry and biochemistry and is really a keen gardener.



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