**Author details**

Juan Francisco Pérez-Sabino1 \*, Max Samuel Mérida-Reyes1 , José Vicente Martínez-Arévalo2 , Manuel Alejandro Muñoz-Wug1 , Bessie Evelyn Oliva-Hernández1 , Isabel Cristina Gaitán-Fernández3 , Daniel Luiz Reis Simas4 and Antonio Jorge Ribeiro da Silva5

1 School of Chemistry, University of San Carlos of Guatemala, Guatemala City, Guatemala

2 Faculty of Agronomy, University of San Carlos of Guatemala, Guatemala City, Guatemala

3 School of Biological Chemistry, University of San Carlos of Guatemala, Guatemala City, Guatemala

4 Institute of Biomedical Sciences, Federal University of Rio de Janeiro, Brazil

5 Research Institute of Natural Products, Federal University of Rio de Janeiro, Brazil

\*Address all correspondence to: fpsabino@usac.edu.gt

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
