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Secondary metabolism
I-c,'od ('llemt,stJl' 5 (1980) 185 188
BOOK REVIEWS
Sugar: Science and Technology. Edited by G. G. Birch and K. J. Parker. Applied Science Publishers Ltd, London. 1979. xii + 475pp. Price: £32.00 This is a unique collection of papers which cover ground well beyond the indication of the title. In 475 pages the subjects range from economics through chemical derivatives to health and dietary implications. The book deals not only with sugar derived from cane and beet but also with glucose, fructose, xylitol and hydrogenated glucose derivatives. The style of both the presentation and the editing has produced a publication lying somewhere between the proceedings of a symposium and a new text book. The individual papers, each prepared by an expert in his field, are generally easily readable, up-to-date and very well documented. Each is followed by a short discussion. Six papers cover the general area of the economics and process technology of sugar manufacturing operations. Three papers deal with the manufacture and use of glucose, fructose and xylitol and three with chemical derivatives of the sugars, covering both the organic chemistry and possible industrial applications. Three papers deal with the industrial uses of sugar in, for example, food technology and soft drinks, while three more papers deal with the interesting subject of sweetness and sensory discrimination. A final section covers the health aspects of sugar, presenting current views on the dietary implications of sugar in coronary thrombosis and dental caries. M. C. BENNETT
Secondary Metabolism. By J. Mann. Clarendon Press. 1977. £9.75. In this useful and modestly priced book Dr Mann has made a broad survey of secondary metabolism. He has grouped together various classes of secondary compounds according to their biosynthetic origins, dealing in turn with metabolites derived from acetate, 185 Fd. C h e m . (5) (1980)---~ Applied Science Publishers Ltd. England. 1980
Printed in Great Britain
186
BOOK REVIEWS
malonate, shikimic acid, the amino acids and finally those derived from mixed precursors. This treatment emphasises relationships between groups of compounds such as the terpenes, carotenoids and steroids, all of which are derived from mevalonate. While most secondary metabolites are of plant origin some, such as the prostaglandins, are found in the animal kingdom and these, too, are discussed. While the prime value of this book is the provision of a clear picture of the metabolic pathways leading to the major groups of secondary compounds, the selection of examples such as the vitamins D and the alkaloids strychnine and morphine remind us of the important role which many of these compounds play in nutrition, toxicology and medicine. In the last chapter the author considers the possible ecological roles of secondary metabolites and from the examples given it is clear that the term'secondary' is itself a misleading one, suggesting as it does that the compound is relatively unimportant to the plant. Even if a compound is not essential for maintaining life in the individual organism in which it occurs it may, nevertheless, be absolutely essential for the survival of the species as a whole.in a natural environment. The provision of problems concerned with the elucidation of biosynthetic pathways affords a useful test of the reader's understanding of the way in which tracer techniques are used in studying secondary metabolism. This bookis clearly and interestingly written, providing a good general guide to this subject. E. A. BELL
Food Quality and Nutrition. Edited by W. K. Downey, Applied Science Publishers Ltd, London. 1978. xx + 712pp. Price: £27-50. This book contains the papers presented at the (COST) European Co-operation in Scientific and Technical Research Industrial Food Technology Seminar held in Dublin, Ireland, in November, 1977. The theme of the book is the research and development requirements for thermal food processing and its influence on food quality and nutrition. With approximately 60 presentations by an international group of authors, the book obviously contains much useful information, although it is not always apparent where to find it. The book commences with papers on the thermal processing of foods dealing with sterilisation, pasteurisation, blanching, dehydration and freezing and the state of the art in these processes and their effect on the quality of the food. An interesting chapter on domestic and institutional cooking highlights how little is known regarding this treatment of foods and at the same time emphasises how the nutritional value of foods is abused during cooking.
BOOK REVIEWS
Sugar: Science and Technology. Edited by G. G. Birch and K. J. Parker. Applied Science Publishers Ltd, London. 1979. xii + 475pp. Price: £32.00 This is a unique collection of papers which cover ground well beyond the indication of the title. In 475 pages the subjects range from economics through chemical derivatives to health and dietary implications. The book deals not only with sugar derived from cane and beet but also with glucose, fructose, xylitol and hydrogenated glucose derivatives. The style of both the presentation and the editing has produced a publication lying somewhere between the proceedings of a symposium and a new text book. The individual papers, each prepared by an expert in his field, are generally easily readable, up-to-date and very well documented. Each is followed by a short discussion. Six papers cover the general area of the economics and process technology of sugar manufacturing operations. Three papers deal with the manufacture and use of glucose, fructose and xylitol and three with chemical derivatives of the sugars, covering both the organic chemistry and possible industrial applications. Three papers deal with the industrial uses of sugar in, for example, food technology and soft drinks, while three more papers deal with the interesting subject of sweetness and sensory discrimination. A final section covers the health aspects of sugar, presenting current views on the dietary implications of sugar in coronary thrombosis and dental caries. M. C. BENNETT
Secondary Metabolism. By J. Mann. Clarendon Press. 1977. £9.75. In this useful and modestly priced book Dr Mann has made a broad survey of secondary metabolism. He has grouped together various classes of secondary compounds according to their biosynthetic origins, dealing in turn with metabolites derived from acetate, 185 Fd. C h e m . (5) (1980)---~ Applied Science Publishers Ltd. England. 1980
Printed in Great Britain
186
BOOK REVIEWS
malonate, shikimic acid, the amino acids and finally those derived from mixed precursors. This treatment emphasises relationships between groups of compounds such as the terpenes, carotenoids and steroids, all of which are derived from mevalonate. While most secondary metabolites are of plant origin some, such as the prostaglandins, are found in the animal kingdom and these, too, are discussed. While the prime value of this book is the provision of a clear picture of the metabolic pathways leading to the major groups of secondary compounds, the selection of examples such as the vitamins D and the alkaloids strychnine and morphine remind us of the important role which many of these compounds play in nutrition, toxicology and medicine. In the last chapter the author considers the possible ecological roles of secondary metabolites and from the examples given it is clear that the term'secondary' is itself a misleading one, suggesting as it does that the compound is relatively unimportant to the plant. Even if a compound is not essential for maintaining life in the individual organism in which it occurs it may, nevertheless, be absolutely essential for the survival of the species as a whole.in a natural environment. The provision of problems concerned with the elucidation of biosynthetic pathways affords a useful test of the reader's understanding of the way in which tracer techniques are used in studying secondary metabolism. This bookis clearly and interestingly written, providing a good general guide to this subject. E. A. BELL
Food Quality and Nutrition. Edited by W. K. Downey, Applied Science Publishers Ltd, London. 1978. xx + 712pp. Price: £27-50. This book contains the papers presented at the (COST) European Co-operation in Scientific and Technical Research Industrial Food Technology Seminar held in Dublin, Ireland, in November, 1977. The theme of the book is the research and development requirements for thermal food processing and its influence on food quality and nutrition. With approximately 60 presentations by an international group of authors, the book obviously contains much useful information, although it is not always apparent where to find it. The book commences with papers on the thermal processing of foods dealing with sterilisation, pasteurisation, blanching, dehydration and freezing and the state of the art in these processes and their effect on the quality of the food. An interesting chapter on domestic and institutional cooking highlights how little is known regarding this treatment of foods and at the same time emphasises how the nutritional value of foods is abused during cooking.