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Monosaccharides Their Chemistry and Their Roles in Natural Products Peter Collins University of London, UK Robin Ferrier Victoria University of Wellington, NZ An in--depth text for students starting their study of carbohydrate chemistry, Monosaccharides relates the vast field of carbohydrate chemistry to both synthetic organic chemistry and biological processes. The structures and reactions of monosaccharides are examined in detail and their applications in synthesis and as biologically active compounds are discussed and explained at length. This textbook, written by two well--known experienced teachers and researchers in carbohydrate chemistry, provides: ∗ up--to--date coverage of this rapidly expanding and developing field ∗ classification of monosaccharide reactions according to reaction site ∗ treatment of monosaccharides as organic compounds with rationalized chemistry ∗ more than 1000 references to the primary literature ∗ a discussion of monosaccharides as components of biologically active compounds Monosaccharides will be invaluable for students and lecturers alike in organic, bioorganic and natural products chemistry, biochemistry, glycobiology and molecular biology.

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• Preliminary Matters--Structures, Shapes and Sources
• Reactions and Products of Reactions at the Anomeric Centre
• Reactions and Products of Reactions at Non-Anomeric Carbon Atoms
• Reactions and Products of Reactions of the Hydroxyl Groups
• The Chemical Synthesis of Oligosaccharides
• Synthesis of Enantiomerically Pure Non-Carbohydrate Compounds by Use of Monosaccharides
• Natural Products Related to and Containing Monosaccharides
• Appendices
• Indexes

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CHOICE Review

As a result of the extraordinary growth of carbohydrate chemistry over the past 20 years, this once obscure branch of chemistry now forms a significant part of modern organic chemistry. A comprehensive but concise presentation of the current state of the field, this book is long overdue. The two chapters that deal with structures, shapes, sources, and syntheses of monosaccharides, along with the two chapters that cover related compounds either synthesized from or containing monosaccharides, are excellent general reading. The three chapters that discuss reactions and products are an outstanding resource. The book is well referenced, but the references do not include authors' names. The only drawback to the book's general excellence is that figures and diagrams are often placed inconveniently in relation to the text. This book is, without doubt, the best this reviewer has seen. Must reading for all, from novice to expert, who are dealing with carbohydrate chemistry. Upper-division undergraduate through faculty. L. J. Liotta Stonehill College