Medicinal chemistry carbonyl compounds

Ginger is one of the most extensively used spices because of its wide range of application. It is used fresh and in the preserved or dried form. The potential of ginger in the culinary, non-culinary and medicinal fields is based on the chemistry of volatile oil and non-volatile pungent principles. The oil yield is about 2-3% and the oil consists of 64% sesquiterpene hydrocarbons, 6% carbonyl compounds,... 

P-Aminoketones 511 are employed mostly as pharmaceuticals, many of them currently in use. Investigations of their properties are of continuing interest in several branches of medicinal chemistry (Fig. 76, Chap. Moreover, these compounds are precursors of a substantial group of derivatives equally important in pharmacology, namely, the y-aminoalcohols 512, which arc readily prepared by hydrogenation or addition of organometal to the carbonyl group. - ... 

Development of new methods for the synthesis of cyclic amide compounds is important in view of medicinal chemistry. Scheme 11.12 indicates an example of ruthenium-catalyzed carbonylation of allenylamines with CO [15]. 

Quinoline derivatives are of wide occurrence in natural products and medicinal drugs they also find applications in polymer chemistry, electronics, and optoelectronics for their excellent mechanical properties as well [200]. The Friedlander synthesis of quinolines is a classic method involving reduction of o-nitro aryl aldehyde as the first step followed by condensation of the reduced product with enolizable carbonyl compound in the presence of a Bronsted or Lewis acid catalyst [201]. To avoid the harsh reaction conditions, the use of ILs has recently gained considerable attention in the synthesis of quinoline derivatives. 

Thiobarbituric acid (HjTBA) just like its oxa analog, barbituric acid (HjBA), has an important role in biological and medicinal chemistry. Owing to its reactivity with carbonyl compounds (aldehydes/ketones) HgTBA is widely used to determine the extent of the autoxidative spoilage of fats and oils, commonly known as TEA assay [113]. 

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