4 Biosynthesis of Phenylpropanoids and Related Compounds (From APR Volume 40)
Annual Plant Reviews book series, Volume 40: Biochemistry of Plant Secondary Metabolism
Maike Petersen,
Joachim Hans,
Ulrich Matern,
Maike Petersen
Institute of Pharmaceutical Biology, Philips-University Marburg, Marburg, Germany
Search for more papers by this authorJoachim Hans
Institute of Pharmaceutical Biology, Philips-University Marburg, Marburg, Germany
Search for more papers by this authorUlrich Matern
Institute of Pharmaceutical Biology, Philips-University Marburg, Marburg, Germany
Search for more papers by this authorMaike Petersen,
Joachim Hans,
Ulrich Matern,
Maike Petersen
Institute of Pharmaceutical Biology, Philips-University Marburg, Marburg, Germany
Search for more papers by this authorJoachim Hans
Institute of Pharmaceutical Biology, Philips-University Marburg, Marburg, Germany
Search for more papers by this authorUlrich Matern
Institute of Pharmaceutical Biology, Philips-University Marburg, Marburg, Germany
Search for more papers by this authorThis article was originally published in 2010 in Biochemistry of Plant Secondary Metabolism, Volume 40 (ISBN 9781405183970) of the Annual Plant Reviews book series, this volume edited by Michael Wink. The article was republished in Annual Plant Reviews online in April 2018.
Abstract
Phenolic compounds are ubiquitous in the plant kingdom. A main pathway for the formation of these compounds starts with the aromatic amino acids l-phenylalanine and – to a lesser extent – l-tyrosine. In the general phenylpropanoid pathway, these are transformed to coenzyme A-activated 4-coumaric acid by phenylalanine ammonia-lyase, cinnamic acid 4-hydroxylase and 4-coumarate CoA-ligase. 4-Coumaroyl-CoA gives rise to a large number of different natural products, e.g. flavonoids, lignans, coumarins, tannins, hydroxycinnamic acid esters and amides as well as lignin monomers. This review gives an insight into recent findings concerning the general phenylpropanoid pathway as well as the biosyntheses of hydroxycinnamoyl conjugates, phenolic aroma and fragrance compounds, lignans, coumarins and gallo-/ellagitannins.
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