Chemistry of natural products

The aim of the course is to understand classification of natural products by their biosynthesis pathway. In addition, methods used for separation, structure elucidation, and application to functional materials will be introduced.

Natural products are relatively small molecules, produced mainly by plants and microorganisms, that have a long history of uses by people, e. g. poisons, antibiotics, perfumes, malodorants, cosmetics, dietary supplements, etc.

This course will focus on the medical, pharmaceutical and nutritional applications of natural products and be organized on the basis of the biosynthetic pathways that lead to these natural organic compounds.

Natural product chemistry; classification of natural products, isolation techniques and physiochemical data, terpenes, steroids, fatty acids and related compounds, sugars, carboaromatic and related compounds, alkaloids and non-alkaloids containing nitrogen;

The course is meant to extend and complement other courses in the curriculum, principally Organic Chemistry.

The course is meant familiriase with Chemistry of Natural Product, and gives information a fundamental understanding on the concept of natural products as secondary metabolites, their structures, classification, occurrence, and biosynthetic pathways. Typical synthetic routes and pharmacological properties are also briefly introduced.

During the course, Students are required to perform 6 laboratory exercises, indicated by the teacher.

Students will be able to perform isolation and identification (chromatographic (HPTLC, GC) and spectroscopic analysis) of selected products.

List of Experiments:

Lecithin isolation - the use of TLC for lipid analysis.

Isolation of lycopene and -carotene from tomatoes or carrots.

Isolation of betulin from birch bark.

Isolation of fatty acids from almonds and determination of iodine number.

Isolation of trimiristin with nutmeg.

Isolation of ginger oil and its application to care preparations.

Coffeic oil - steam distillation of ground Arabica coffee beans.

Cholesterol from egg yolks - tests for cholesterol.

Teaching Methods:

- group discussion and presentation

- self-study

Student achievement is measured and evaluated by

- the ability in understanding the field of natural products chemistry;

- the ability to identify natural products;

- ability to do laboratory exercises and to prepare reports

- the ability to enhance their understanding of biological and biochemical sciences.

Evaluation report(40%), exercise(60%)