This highly practical manual guides researchers and industrial workers through the many potential pitfalls involved in the isolation of natural products. Contributors to this volume, who have wide practical experience of the techniques they describe, present truly state-of-the- art experimental observations and techniques which have not necessarily been theoretically rationalised. Natural products have been broadly defined as high value chemical entities derived from plant or microbial sources. The three main stages of purification are covered, namely product release, capture and purification, and both proteins and secondary metabolities are covered. There is special mention of the requirements of the regulatory authorities with respect to Good Manufacturing Practice and practical guidance is given on scale-up procedures and process scale instrumentation.