fenüülpropanoid

Phenylpropanoids are a diverse class of organic compounds derived from the amino acids phenylalanine and tyrosine. These molecules are widely distributed in the plant kingdom and play crucial roles in plant physiology, including defense against pathogens, UV protection, and structural integrity. The basic phenylpropanoid pathway begins with the deamination of phenylalanine by phenylalanine ammonia-lyase (PAL), an enzyme that removes an amino group to form cinnamic acid. Cinnamic acid then undergoes a series of enzymatic modifications, such as hydroxylation and methylation, to produce a wide array of derivatives. Examples of common phenylpropanoids include cinnamic acid itself, coumaric acid, ferulic acid, and caffeic acid. These intermediate compounds are then further metabolized into more complex structures, such as flavonoids, lignans, and lignin. Flavonoids are known for their antioxidant properties and vibrant colors in flowers and fruits, while lignans are involved in cell wall formation. Lignin, a major component of wood, provides rigidity and support to plants. Humans can obtain phenylpropanoids through their diet, particularly from fruits, vegetables, and beverages like tea and wine, where they contribute to flavor, aroma, and potential health benefits.