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natural-products-in-plant-pest-management

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Natural Products from Plants 55Phenolic aromatic compoundsPhenols are the most abundant aromatic and <strong>natural</strong>ly occurr<strong>in</strong>g componentsof <strong>plant</strong>s. The phenols are classified <strong>in</strong> different ways, depend<strong>in</strong>g onauthors. We will only briefly discuss the simple phenols, phenyl propanoids,flavonoids, tann<strong>in</strong>s and k<strong>in</strong>ones.Simple phenols are all monomeric (consist<strong>in</strong>g of only one aromaticr<strong>in</strong>g; Fig. 3.16). However, the most general simple phenols with growth<strong>in</strong>hibit<strong>in</strong>galle lopathic properties that have the potential to be developed as<strong>natural</strong> herbicides are vanill<strong>in</strong>, vanillic acid (a benzoic acid) and hydrok<strong>in</strong>one(Fig. 3.17). p-Hydroxy-benzoic acid and vanillic acid are the most commongrowth- <strong>in</strong>hibit<strong>in</strong>g benzoic acids <strong>in</strong>volved with allelopathy and arefound <strong>in</strong> maize, wheat, sorghum and barley.Phenol is probably the precursor of all other phenolic compounds found<strong>in</strong> <strong>plant</strong>s. Hydrok<strong>in</strong>one, resors<strong>in</strong>ol and catechol are found <strong>in</strong> low concentrations<strong>in</strong> <strong>plant</strong>s and their functions are not fully understood. They are mostlysecreted by <strong>in</strong>sects as a defence mechanism aga<strong>in</strong>st other <strong>in</strong>sects and animals.Salicylic acid, on the other hand, possesses anaesthetic properties andis the active <strong>in</strong>gredient of Aspir<strong>in</strong> ® . In <strong>plant</strong>s a number of functions havebeen identified for salicylic acid, namely <strong>in</strong>duction of flower<strong>in</strong>g as well as the<strong>in</strong>duction of ‘pathogenesis related’ (PR) prote<strong>in</strong>s (peroxidase, chit<strong>in</strong>ase andβ-1,3-glucanase) that <strong>in</strong>creases a <strong>plant</strong>’s resistance to fungal <strong>in</strong>fections. Whensecreted by <strong>plant</strong>s, it also has an allelopathic growth <strong>in</strong>hibit<strong>in</strong>g effect on other<strong>plant</strong>s <strong>in</strong> the environment.Phenyl propanoids are synthesized from the aromatic am<strong>in</strong>o acid phenylalan<strong>in</strong>e and conta<strong>in</strong>ed <strong>in</strong> their structure is a 3-carbon side cha<strong>in</strong> coupled to aphenol, e.g. coumaric acid and caffeic acid (Fig. 3.18).OHOHHOOHOHOHOHCOOHOHPhenol Hydrok<strong>in</strong>one Resors<strong>in</strong>ol Catechol Salicylic acidFig. 3.16. Simple phenols.OHO–CH 3HOHydrok<strong>in</strong>oneRR = -COH=vanill<strong>in</strong>R = -COOH=vanillic acidFig. 3.17. Simple phenols with great potential to be developed as <strong>natural</strong> <strong>products</strong>.

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