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Phenylpropanoids

  • Angelika BöttgerEmail author
  • Ute Vothknecht
  • Cordelia Bolle
  • Alexander Wolf
Chapter
Part of the Learning Materials in Biosciences book series (LMB)

Abstract

Aromatic amino acids are produced via the shikimate pathway in the plastids, which are the precursors of phenylpropanoids. Phenylpropanoids contribute to the taste of many plant-derived food, but their interaction with the human body is in many cases not well documented. Many of these compounds act as precursors for alkaloids.

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Copyright information

© Springer Nature Switzerland AG 2018

Authors and Affiliations

  • Angelika Böttger
    • 1
    Email author
  • Ute Vothknecht
    • 2
  • Cordelia Bolle
    • 3
  • Alexander Wolf
    • 4
  1. 1.Department Biology IILMU MunichPlanegg-MartinsriedGermany
  2. 2.IZMB-Plant Cell BiologyUniversity of BonnBonnGermany
  3. 3.Department Biology ILMU MunichPlanegg-MartinsriedGermany
  4. 4.Inst. Molecular Toxicology/PharmacologyHelmholtz Zentrum MünichNeuherbergGermany

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