National Research Council,“Food Chemical Codex”, 3rd edition, Washington DC, 1981 was the topic of an earlier blog post.
Samuel Yannai(editor), “Dictionary of Food Compounds”, 2003 was also the topic of an earlier blog post.
Here I present: “Food Compounds”, PART TWO (II).
INTRODUCTION.
Chemical space is a concept in cheminformatics referring to the property space spanned by all possible molecules and chemical compounds adhering to a given set of construction principles and boundary conditions.
A chemical space often referred to in cheminformatics is that of potential pharmacologically active molecules. Its size is estimated to be in the order of 1060 molecules (shown BELOW).
As of July 2009, there were 49,037,297 organic and inorganic substances registered with the Chemical Abstracts Service, indicating that they have been reported in the scientific literature.
Here I presented: “Food Compounds”, PART TWO (II).
COMMENTS.
We no longer live in the “Age of the Slide-rule”, today chemist work from computers.
ATOP this blog post are the twenty-five (25) elements that compose a human body. BENEATH is the table of food compounds I listed in PART ONE (I).
The references ATOP to reference books are good for you trying to navigate your way through “chemical space” of food metabolites.
