Extracting Current Trends from Natural Sources
The Wonderful World of Algae Ranging in size from microscopic to more than 50 meters in length, algae are a diverse group of simple, plant-like organisms mostly found in bodies of water. Algae are easy to grow, requiring only water, sunlight, and carbon dioxide. Considered an eyesore or otherwise unappealing to some, algae has been touted in certain circles for its health benefits and for its potential as a long-term, sustainable source of biomass and oils fuel, food, feed, and other products. The viability of some of these claims requires further research; however, it is undisputed that algae is critical to the earth's self-regulating life support system and has an important function within restorative models of planetary health. A single-source reference on the biology of algae, Algae: Anatomy, Biochemistry, and Biotechnology, Second Edition (CRC Press 2014) examines the most important taxa and structures for freshwater, marine, and terrestrial forms of algae. Its comprehensive coverage extends from algae's historical role through its taxonomy and ecology to its natural product possibilities. Hailed in its first edition for its “meticulous and elegant drawings” (The Quarterly Review of Biology) as well as its potential to incite “the sort of wonder and curiosity that will encourage further outstanding research” (Blumea), the new edition has been significantly revised with new tables, new figures, and expanded information on algal anatomy. Written by Laura Barsanti and Paolo Gualtieri from the Istituto di Biofisica in Pisa, Italy, the book includes absorption spectra from all algal divisions, chlorophylls, and accessory pigments. It describes the proper collection, storage, and preservation of algae and includes an updated section on algal toxins and algal bioactive molecules. Algae throughout the world are a source for viable and inexpensive carotenoids, pigments, proteins, and vitamins that can be used for the production of nutraceuticals, pharmaceuticals, animal feed additives, and cosmetics. The book reviews past, current, and future usage of this versatile organism. Written for students as well as researchers, teachers, and professionals in the field of phycology and applied phycology, this new full-color edition is both illuminating and inspiring as to the potential of algae today and beyond.
Summer 2014
Download a free chapter new to the Second Edition! Oddities and Curiosities in the Algal World
Dictionary of Flavonoids: From Flowers to Fruits Would a rose, with any other name, smell as sweet? The jury may still be out on that one, but we now know that a rose would not be the same without flavonoids. These natural compounds give some flowers, fruits, and vegetables their vibrant colors. But more than that, flavonoids, found in fruits, vegetables, tea, and even chocolate, may contain properties necessary for health and well-being. And the more we learn about them and their properties, the more we understand about their uses. In fact, there are so many flavonoids—nearly 13,000 to be exact—with so many varied properties, that authors John Buckingham and Ranjit Munasinghe have compiled them into the forthcoming Dictionary of Flavonoids. Derived from the well-respected Dictionary of Natural Products, this book is a comprehensive reference of all known flavonoids. Presented in a compact dictionary format, it contains comprehensive and up-todate coverage of all classes of flavonoids including anthocyanins, flavones, isoflavones, flavans, and chalcone flavonoids. Each entry contains the flavonoid’s chemical structure, chemical name, biological source, biological activity, molecular formula/weight, and physical properties. An accompanying CD-ROM enables the user to search by chemical structure, physical properties, and species name. It provides the information necessary for determining and developing the many uses of flavonoids. The book is expected to be available early 2015.