Chemoinformatics in food chemistry

Contents I. Introduction 34 II. Molecular Descriptors and Physicochemical Properties 36 III. Molecular Databases and Chemical Space 37 IV. Chemoinformatics in Food Chemistry 40 V. Examples of Molecular Similarity, Pharmacophore Modeling, Molecular Docking, and QSAR in Food or Food-Related Components 43 A. Molecular similarity 43 B. Pharmacophore model 47 C. QSAR and QSPR 48 D. Molecular docking 49 VI. Concluding Remarks and Perspectives 52 Acknowledgments 53 References 53... 

Chemoinformatics— Applications in Food Chemistry Karina Martinez-Mayorga and Jose L. Medina-Franco... 

Abstract The aim of the present chapter is to present the current research and potential applications of chemoinformatics tools in food chemistry. First, the importance and variety of molecular descriptors and physicochemical properties is delineated, and then a survey and chemical space analysis of representative databases with emphasis on food-related ones is presented. A brief description of methods commonly used in molecular design, followed by examples in food chemistry are presented, such methods include similarity searching, pharmacophore modeling, quantitative... 

Martinez-Mayorga K, Medina-Franco JL. Chemoinformatics - Apphcations in food chemistry. In Taylor S, editor. Advances in Food and Nutrition Research, Vol. 58. Burlington Academic Press 2009. p 33-56. 

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